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With the long Independence Day holiday weekend coming up, we thought you’d enjoy this classic Texas Fried Chicken recipe! Enjoy and let us know how it turns out!


2- 3-pound chicken fryers
2 cups all-purpose flour
salt and black pepper to taste
1 cup milk
Crisco vegetable shortening
1 tablespoon bacon grease

Cut up the chicken -be real careful and don’t loose any of that skin! Try to keep it together!
Best way it to cut it in half down the back bone (need a Sharp Knife!), then take the let quarters, pull the thigh a leg apart a little and you’ll see a crease between em, cut it on that crease. On the white meat, cut diagonal behind the wing.

Get a brown paper bag, combine the flour and salt and pepper in it and shake it real good till it’s all mixed together. Pour the milk into a big bowl.

Get your skillet hot (375°F) filled 1/2 way with melted Crisco, and add the bacon grease. Put in a few drops of water or spit in the grease, when it start’s sputterin, the grease is ready.

Dip the chicken pieces into the milk then place in the bag. Shake it real good (“It’s Shake & Bake, and I HELPED”!). shake the excess flour back into the bag, and start putting the pieces in the grease. Fry the chicken till golden brown and crisp, 15 to 20 minutes, turn once, cut the heat back some (350°F) and fry till golden brown (about 10-15 minutes more)

Drain on another paper bag or on paper napkins and repeat the procedure with the remaining chicken.

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