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would like good pan fried chicken recipe please

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  1. Dad’s Fried Chicken

    IMHO, the secret to making good fried chicken is pork fat and pan frying. I give you my Dad's recipe, which yields the best fried chicken I have ever eaten in my life.

    Rinse 1 package of salt pork, chop into small dice, and render over a low flame in a deep cast iron skillet that has a lid. Take the cracklings out of the pan and hide them from your significant other. Leave the pork fat in the pan.

    Add enough canola oil to come up about 1/2 inch in the pan.

    Mix flour, salt, pepper, paprika, cayenne, thyme, and whatever else you want in a paper or plastic bag. It doesn't really matter since you won't be able to taste it much anyway.

    Shake up chicken pieces one or two at a time in the bag until covered in flour mixture. Lay them aside and let them dry until all the chicken is covered in flour. Let the chicken continue to dry while you heat up the oil.

    Heat oil until a piece of bread fries nice and brown in 60 seconds, or 360 degrees if you live in Georgia and have a frying thermometer.

    Place chicken in skillet bone side down and fry until nicely golden on the bottom. Don't crowd the pieces or they will steam instead of fry. If they stick don't even try to turn them. When they're ready, they'll turn easily.

    Turn and fry for a few minutes on the skin side.

    Cover and let cook for 8 - 10 minutes.

    Turn over and cook until steam stops coming up from the top of the skillet. When it stops, turn the chicken over again and wait until the steam stops again. (This step crisps up the pieces.)
    Lay on brown paper or a rack and let cool.

    Eat, preferably at a picnic the next day.

    2 Replies
    1. re: Euonymous

      That sounds pretty right to me, and my Mamaw (souther grandma) owned a chicken restaurant. I'd use a little bit deeper oil (she always used Crisco). I don't even bother with the spices, just S&P if it's cooked right. The biggest mistake most people make with frying chicken is rushing it. Too hot, and it burns on the outside and is raw on the inside. It takes a good 20 minutes to get it done. If you're using a grocery store chicken, I'd search for a small one. They have gotten so huge that it makes it hard to get the pieces done, but that's another subject.

      1. re: arashall

        I use Crisco as well. I also use some season salt on the chicken. After everything is done, I make a country gravy out of what is left in the pan. Add some mashed potatoes with that gravy, maybe some corn and you have a great dinner! Calories - yes - yum factor - definitely.