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easy fried chicken recipes!

Have grandmas cast iron skillet and would like to use it for fried chicken, any ideas for an easy recipe?

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  1. Soak in buttermilk seasoned with salt and pepper several hours or over night. Drain welll and shake off excess buttermilk. Dredge in welll seasoned all- puropse flour. Bring fat in your skillet (oil, lard, shortening) to 325 F, and use a thermometer. Cook legs and thighs until golden, turningn once. Remove to a rack and keep warm in a low oven. Fry breasts and wings in the same way. It the breasts are very large you may want to halve them or if you are buying a whole chicken to cut up you may want to the do the old fashioned cut where before you halve the breast you cut off the top section containing the wish bone into a seperate piece before halving the breast. Keep the temprature steady and don't be pokinmg at the chicken too much. One turn should be enough. Don't rush it either.

    1. 1 3-lb. fryer
      1 tbsp. salt
      1 tbsp. black pepper
      2 eggs (beaten)
      1 c. evaporated milk (my grandmother's choice and it works perfectly for me every time)
      2 cups flour
      1 tsp. paprika
      1/4 tsp. ground thyme
      1/2 tsp. garlic powder
      1 qt. oil for frying

      Cut chicken in eight pieces. Pat dry and season well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.

      In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated and let the chicken sit and dry for about 10 minutes - if you have any wet areas - the breading won't stick during frying.

      Heat oil in a cast iron skillet — oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns. try not to let the pieces touch. Breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
      Even better cold!

      1. yknow, noone ever does this it seems but frying the chicken thighs and legs with NO DUSTING or coating whatsoever is completely wonderful, too! of course it will not have that crust, but the skin will be wonderfully crispy and totally delicious. i would use your cast iron (thnx g'ma!!!) and just put about 1 inch (not even if you dont want) of oil and heat on med hi for about 2-3 mins. get it nice and hot. maybe smoking even. just put the plain old chicken in with the skinside DOWN. let it go and go, keeping in mind that itll be spitting. fry till crisp. then flip and finish cooking. take it out and eat it. youll see, its terrific.

        1. I like Nigella's advice to simmer the chicken in milk before frying, to ensure the meat is done and will not over-fry.
          I am partial to the Contessa's recipe for oven fried chicken. Frying for a few minutes to achieve crispy brown goodness, then finishing in the oven.
          Both yummy

          1 Reply
          1. re: bookwormchef

            Finishing in the oven really yields perfect results; take it out of the oil when nicely golden, oven will do the rest. Perfection.

          2. I learned to make fried chicken (Nashville style) shaking chicken in seasoned flour (salt, pepper, and paprika) then frying it in Crisco. However, a fortunate mistake changed my recipe. When I reached for the paprika (when frying 3 chickens for a crowd), I grabbed the chili powder instead. It was delicious!! Try it next time. Soak it in milk or buttermilk, or just flour the chicken but add chili powder to the flour. Yum. Yum.