Charles Gabriel's country pan-fried chicken
- 20m Prep Time
- 15m Cook Time
- 8h Ready In
A straightforward, no-fuss fried chicken recipe from master fryer Charles Gabriel. The chicken is seasoned, dipped in eggwash, dredged in flour, and pan-fried to juicy perfection with a thin, crisp crust.
Ingredients
- 1 whole 3-pound chicken cut into 8 parts
- Salt
- pepper
- seasoning of your choice
- 1 egg
- 118 ml milk
- 710 ml all-purpose flour
- Vegetable oil
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.3 mg
- Iron: 4.73 mg
- Magnesium: 27.9 mg
- Phosphorus: 166 mg
- Potassium: 181 mg
- Zinc: 1.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Salt
- pepper
- seasoning of your choice
- 1 egg
- 118 ml milk
- 710 ml all-purpose flour
- Vegetable oil
Prepare
- 1 whole 3-pound chicken, cut into 8 parts
Let's Cook
-
Step 1.
Season the chicken with salt, pepper, and your choice of spices 8 hours before cooking; refrigerate.
-
Step 2.
Heat oil to 1/2 inch depth in a wide, heavy pan over medium heat until it sizzles when a piece of chicken is added.
-
Step 3.
Beat egg and milk together; season with salt, pepper, and spices.
-
Step 4.
Season flour with salt and spices in a bowl.
-
Step 5.
Pour eggwash over chicken, stir to coat, then dredge pieces in flour, shake off excess, and place on a platter without touching.
-
Step 6.
Add chicken skin side down to hot oil, starting with thighs and legs; do not overcrowd.
-
Step 7.
Fry at a steady, vigorous bubble, flipping every 5 minutes until walnut brown, about 15 minutes total; stab thighs with tongs to ensure doneness.
-
Step 8.
Remove chicken, drain on paper towels, rest uncovered for a few minutes before serving.