Recipe courtesy of Lee Brian Schrager and Adeena Sussman

Charles' Country Pan Fried Chicken

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  • Level: Easy
  • Total: 8 hr 20 min
  • Prep: 5 min
  • Inactive: 8 hr
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.

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