Skillet Fried Chicken

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Skillet Fried Chicken |

Who doesn’t love fried chicken?! Apparently Colin doesn’t, but I did my best to convert him today by making some fresh, home-made fried chicken!

It’s not terribly hard, and the freshness is sooo worth it! Click below to see the video of my first time frying chicken and hopefully you can learn from my mistakes!

Skillet Fried Chicken
Recipe type: Entree
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4
Skillet Fried Goodness
  • 1 whole chicken cut up
  • 1.5 cups flour
  • 1 TB onion powder
  • 1 TB paprika
  • 1.5 Tsp cayenne (more if you like)
  • .5 Tsp black pepper
  • 1.5 tsp salt
  • 1 quart buttermilk
  • 1 TB onion powder
  • 1 liter vegetable oil
  1. Season chicken generously with salt and pepper
  2. Mix together buttermilk and 1 TB onion powder and pour over chicken in a large bowl. Let it soak overnight or at least 4 hours.
  3. Mix together flour, onion powder, paprika, cayenne, salt, pepper in a gallon size ziplock bag.
  4. Take chicken out of buttermilk and pat dry with a paper towel.
  5. Place chicken in ziploc and shake around to coat. Place on rack to hang out while you do the others.
  6. Repeat the process by dipping the meat back in buttermilk and a second round in the ziploc.
  7. Let airdry for 30 min to 1 hour.
  8. Heat up 1.5 inches of vegetable oil in a cast iron or heavy bottom skillet to 340 degrees.
  9. Carefully place the chicken in the pan and adjust heat to keep it around 320.
  10. Cook chicken, turning often for 10-15 minutes.
  11. Check temp with a meat thermometer, should be 165 degrees.
  12. Remove from oil and let drip dry on a rack.
  13. Let cool 10-15 minutes before serving.


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