Charles' Country Pan Fried Chicken

Total Time:
8 hr 20 min
Prep:
5 min
Inactive:
8 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 whole chicken (about 4 pounds), cut into 8 pieces
  • Kosher salt and freshly ground pepper
  • 1 teaspoon garlic powder
  • Soybean or canola oil, for frying
  • 2 cups whole milk
  • 3 large eggs
  • 2 cups all-purpose flour
Directions
  • In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.

  • Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.

  • Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

  • Photograph by Evan Sung


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