Loretta Lynn’s Crispy Fried Chicken

If you’ve been following the news in Halifax, you’ll know how there have been giant traffic jams resulting from the opening of our first “Popeye’s” location. If you don’t have the patience or don’t live nearby, here’s a well loved and well tested recipe for fried chicken.

Loretta Lynn’s Country Fried Chicken

Backstory: Loretta Lynn (Coalminer’s Daughter) was a spokesperson for Crisco shortening.  This recipe is from an old Crisco recipe book.

It is my absolute favourite fried chicken recipe.

Want it to have “Louisiana Heat”?  Add cayenne pepper and white pepper to the flour mixture and increase the poultry seasoning.


1½  to 3 lbs cut up Chicken 

“Crisco” Shortening (or use peanut oil, vegetable oil)


Batter Mixture

2/3 cup Flour

½ tsp Salt

1/8 tsp Black Pepper

beaten egg yolk

¾ Cup Water


Flour Coating

1 ½  cup Flour

1 Tbsp Garlic salt

1 ½  tsp Paprika (you can use smoked paprika for a little smokiness)

¼ tsp Poultry seasoning

1 ½ tsp Black Pepper

To Prepare: Combine flour and seasonings in plastic or paper bag. Combine Batter mixture.  Shake chicken in flour coating.  Dip chicken pieces batter mixture then shake chicken a second time in flour coating to coat thoroughly and evenly.


To Pan Fry: Melt Crisco (or add ½ - 1 inch deep peanut or vegetable oil) to a skillet and heat to 365°F.  Brown chicken on all sides. Reduce heat to 275°F and continue cooking until chicken is tender and meat thermometer reaches 160°F (about 30 minutes).  Do not cover.  Turn chicken several times during cooking.  Drain on paper towels.

To Deep Fry: Prepare as above and cook in deep fryer heated to 365°F for 15 – 18 minutes.

To Air Fry:  Spray air fryer with oil and spray chicken with oil prior to placing in air fryer.  Cook at 365° until internal temp reaches 160°F or 20-25 minutes approx.