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Skillet Fried Chicken

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Skillet Fried Chicken

Cuisine:American

Course:Dinner

30m prep 40m cook 1h 10m ready

4 to 6 servings This chicken has the crackling crisp skin and distinctive mahogany color that are the hallmarks of the dish. The buttermilk marinade is optional but highly recommended. To vary the results with other marinades, brines, and crusts, see About Frying Chicken.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 ½ to 4 ½ pounds bone-in chicken parts
  • 1
    • 2 cups buttermilk or 1 ½ cups yogurt and ½ cup water
    • 4 garlic cloves, minced
    • 2 tablespoons sugar
    • (2 tablespoons curry powder or chili powder)
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    Sub-recipe steps
    1. Combine in a medium bowl: 2 cups buttermilk or 1 ½ cups yogurt and ½ cup water; 4 garlic cloves, minced; 2 tablespoons sugar; (2 tablespoons curry powder or chili powder); 2 teaspoons salt; 1 teaspoon black pepper
  • 1 ½ cups flour
  • ½ cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • (¼ teaspoon cayenne pepper)
  • ½ inch vegetable shortening, rendered lard, vegetable oil, or a combination
  • 1
    • Fat from the pan drippings or butter to make 2 tablespoons
    • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    • Salt and black pepper
    • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
    • (Finely grated lemon zest or lemon juice)
    Sub-recipe steps
    1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
    2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
    5. Strain the gravy, if desired, and reheat before serving.

Let's Cook

  1. Step 1.

    Have ready: 3 ½ to 4 ½ pounds bone-in chicken parts

  2. Step 2.

    Separate any legs into thighs and drumsticks; cut breasts crosswise in half. If marinating the chicken, prepare: (Buttermilk Marinade)

  3. Step 3.

    Add the chicken and turn to coat well. Cover and refrigerate for at least 4 hours or overnight. Remove the meat from the marinade, allowing any excess to drip off.

  4. Step 4.

    Combine in a sturdy paper or zip-top bag and shake to mix: 1 ½ cups flour; ½ cup cornstarch; 2 teaspoons salt; 1 teaspoon black pepper; (¼ teaspoon cayenne pepper)

  5. Step 5.

    Shake the chicken a few pieces at a time in the bag until well coated and let dry on a rack set over a baking sheet at room temperature for 30 minutes or, for a crispier result, refrigerate overnight (bring to room temperature before frying).

  6. Step 6.

    Preheat the oven to 200°F. Heat in a deep heavy skillet (preferably cast iron) over medium-high heat: ½ inch vegetable shortening, rendered lard, vegetable oil, or a combination

  7. Step 7.

    When the oil is hot enough (about 350°F or when a small corner of a chicken piece dipped into the fat causes vigorous bubbling), gently place the chicken, in batches, skin side down in the hot fat, without crowding. Cook for 10 minutes or until browned on the first side; check after 5 minutes and move the pieces if they are coloring unevenly or turn the heat down if the chicken is browning too quickly. Turn the chicken with tongs and cook until the second side is richly browned, 10 to 12 minutes more. Breast pieces should read 160°F, thighs and drumsticks should reach 175°F. Transfer the chicken to a rack set over a baking sheet lined with paper towels or a brown paper bag and place in the oven to keep warm while you fry the remaining pieces.

  8. Step 8.

    After cooking all the chicken, you may pour the fat out of the skillet, retaining the browned bits, and prepare with milk: (Basic Pan Gravy)

  9. Step 9.

    Pass the sauce at the table.

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