Perfect Fried Chicken
Updated: May 19
HOT or cold, Fried Chicken is always Delicious!
With so many variations it should be in a food group all it's own! I've cooked (and eaten) all styles of fried chicken-from batter dipped, dredged in seasoned flour, coated in hot sauce, drizzled with honey and even fried in the oven. So when I received and email from a fan in Paris, asking for help mastering the art of fried chicken-I knew it was time to share my Perfect Fried Chicken recipe!
Enjoy and Happy Frying,
Perfect Pan Fried Chicken
This recipe makes some of the best fried chicken in the world. It isn’t battered or deep fried but lightly dredged in well-seasoned flour and pan fried until it is light, crisp and juicy.
Yields 4-6 servings
1 whole chicken, cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
1 tablespoon salt + 2 teaspoons fresh ground black pepper, for chicken
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons fresh ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Vegetable oil for frying
Season the pieces of chicken with salt and pepper and set aside.
Place the flour, additional salt, pepper, paprika, garlic and onion powder into a large bowl. Mix well and set aside. Place a cooling rack onto a cookie sheet and line with a layer of paper towel.
Add enough vegetable oil to come up to 1-inch up the side of a large 10-inch cast iron or stainless steel skillet, about 3 cups.
Place the skillet over medium high heat and heat until hot, between 350*-365*F.
Dredge the chicken pieces through the seasoned flour, making sure each piece is evenly covered.
Place each piece of chicken into the skillet of hot oil, cover with a tight fitted lid and fry 15 minutes. Remove the lid, turn the chicken pieces over, replace the lid and cook another 15 minutes.
Remove and discard the lid, turn the chicken pieces over for the final time and cook an additional 10 to 15 minutes- until golden brown and the chicken skin is crisp. Internal temperature should reach 165*F when probe is inserted into the chicken thigh-closest to the bone.
Turn off the heat.
Using tongs, immediately remove the chicken from the hot oil and place on the lined cooling rack. Sprinkle with salt and serve piping hot.
Adapted from Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.
For more recipes like these, please pick up a copy of Chef Jennifer's cookbooks; Field Peas to Foie Gras: Southern Recipes with a French Accent, and Dinner Deja Vu: Southern Recipes with a French Accent.