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Southern-Fried Chicken, Virginia Style
Southern-Fried Chicken, Virginia Style

Many Richmonders use only bacon drippings for frying chicken.  It gives a very special flavor.

1 cup all-purpose flour
1 tablespoon salt
1 tablespoon paprika
11/2 teaspoons poultry seasoning
3/4 teaspoon pepper
3 (3-pound) frying chickens, cut into serving pieces
11/2 cups shortening, cooking oil, or bacon drippings (or a combination)

Combine the first 5 ingredients in a paper or plastic zipper bag.  Place 34 chicken pieces in bag at a time, close, and shake to coat well with seasoned flour.  In a large skillet, melt fat, add chicken pieces, and cook over moderate heat (350) until browned and crisp on both sides (do not crowd chicken pieces in skillet).  Transfer chicken to 2 (9x13x2-inch) baking pans and cover securely with aluminum foil.  Bake in a 350 oven for 40 minutes.  Uncover, and continue baking for 1520 minutes longer, or until chicken is tender and outside is crisp.  Yields 12 servings.
Richmond Receipts

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