Chalfonte Fried Chicken – a delicious recipe with Chicken, Kosher salt, flour, paprika, Freshly ground black pepper, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour.
2
Pat dry.
3
Mix flour, paprika, salt and pepper in a large plastic bag.
4
Coat the chicken with the seasoned flour mixture.
5
Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F. Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil).
6
Shake any excess flour from the chicken pieces then add them to the onions.
7
Fry the chicken until it is crisp and brown on the first side, about 10 minutes.
8
Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts).
9
Transfer the chicken to a rack to drain.
10
Discard the onions.
11
Serve the chicken hot or at room temperature.
815
kcal
Calories
16
g
Fat
54
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pounds Chicken, quartered, Kosher salt, 1 cup all-purpose flour, 2 tablespoons paprika, and more.
Yes, Chalfonte Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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