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    Skillet-Fried Chicken

    Source of Recipe

    Bon Appétit, February 2012

    Recipe Introduction

    "This easy recipe for Southern fried chicken is the only one you'll ever need."

    Recipe Link:

    List of Ingredients

    ◦ 2 tablespoons kosher salt, divided
    ◦ 2 teaspoons plus 1 tablespoon freshly ground black pepper
    ◦ 1 ½ teaspoons paprika
    ◦ ¾ teaspoon cayenne pepper
    ◦ ½ teaspoon garlic powder
    ◦ ½ teaspoon onion powder
    ◦ 1 3- to 4-pound chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
    ◦ 1 cup buttermilk
    ◦ 1 large egg
    ◦ 3 cups all-purpose flour
    ◦ 1 tablespoon cornstarch
    ◦ Peanut oil (for frying)


    Whisk 1 tablespoon salt, 2 teaspoons black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.

    Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and ½ cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon pepper in a 9 by 13 by 2-inch baking dish.

    Pour oil into a 10- to 12-inch cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of ¾ inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350° F. Meanwhile, set a wire rack inside a large rimmed baking sheet.

    Working with one piece at a time (use one hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1 to 2 minutes and adjusting heat to maintain a steady temperature of 300° to 325° F, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165° F, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

    Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack. Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

    Makes 4 servings




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