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Traditional fried chicken

by Christina Julia

Traditional fried chicken

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 small chickens, each cut into 8 pieces
  • 250g/9oz plain flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon mustard powder
  • 1⁄2 teaspoon ground black pepper
  • 400g/14oz lard
  • For the gravy
  • 25g/1oz butter melted
  • 1 tablespoon plain flour
  • 175ml/6fl oz chicken stock
  • 50ml/2fl oz single cream
  • salt and freshly ground black pepper


  • Wash each piece of chicken under cold running water. Pat dry with
    kitchen paper.
  • Put the flour, salt, mustard and pepper in a large bag. Shake to blend
    the ingredients. Drop the chicken pieces into the bag a few at a time,
    and shake the bag vigorously until each piece is thoroughly coated.
    Remove the chicken pieces from the bag, and shake off the excess flour.
  • Heat the lard in a heavy frying pan over a medium heat. The fat should
    fill the pan to a depth of about 5cm/2in. Add more lard if necessary.
  • When the fat is hot but not smoking, begin frying the chicken. Put in the
    thigh and legs first, and cover the pan. Lift the cover occasionally to
    check that the chicken is not burning. When it turns a dark brown, flip
    each piece over, cover, and again cook until dark brown. Cook the
    other chicken pieces in the same way.
  • To make the gravy, pour out the frying fat from the pan and replace it
    with the butter, then stir in the flour. When bubbly, stir in the stock and
    cream, and cook until the sauce thickens. Season with salt and pepper.
    Serve the sauce separately.

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