Fried Chicken

6 servings Prep: 15 m Cook: 30 m Total: 45 m Intermediate
5.0/5 (2)
Fried Chicken
Everyone knows it is so much easier to just run out and buy fried chicken. However sometimes you are somewhere where it is not possible. Here is a great recipe for those times with chicken, flour, paprika, and a blend of seasonings—perfect for when you’re camping or at the camp duck hunting.

Ingredients

6 servings
  • 12 chicken legs and thighs
  • 1/2 cup flour
  • 1/2 tsp paprika
  • 1/2 tsp onion salt
  • 1/2 tsp garlic salt
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper
  • 1/2 cup frying oil (peanut oil top choice)
  • 1/4 cup butter

Step-by-Step Instructions

  1. Rinse chicken and dry well with a damp cloth. (Do not do this step if marinating the chicken in buttermilk; proceed to the next step).
  2. In a medium bowl, mix the flour with the seasonings. Pour the mixture into a paper bag. Coat the chicken pieces on all sides by placing in the bag and shaking two or three pieces at a time.
  3. Divide the oil and butter between two 9 inch thick aluminum or cast iron skillets and place over moderate heat until melted. It is hot enough when a drop of water sizzles (dances) in the hot fat.
  4. Add the chicken pieces and cook over moderate to low heat for 30 minutes, turning to brown all sides. The chicken is done when it reaches an internal temperature of 165°F and juices run clear. Remove from heat and place on paper towels to drain.
  5. Do not cook the chicken fast or over high heat. The coating will burn off before the chicken is cooked. Serve with potato salad and fresh tomato and cucumber salad.

Common Problems and Solutions

Q: Why did my coating burn before the chicken cooked through?

A: The heat was too high. Fried chicken needs moderate to low heat for the full 30 minutes. If it's cooking too fast, reduce the heat immediately. The oil should maintain a gentle sizzle, not a rapid boil.

Q: How do I know when the chicken is fully cooked?

A: The chicken should reach an internal temperature of 165°F when checked with a meat thermometer in the thickest part. The juices should run clear, not pink, and the coating should be golden brown on all sides.

Q: Can I use just one large skillet instead of two?

A: Yes, but don't overcrowd the pan. The chicken pieces need space around them for even cooking and to maintain the oil temperature. Cook in batches if necessary, keeping finished pieces warm in a low oven.

Tips and Techniques

For extra crispy coating, let the floured chicken pieces rest for 5-10 minutes before frying—this helps the coating adhere better. Using a mix of oil and butter adds rich flavor, but watch the heat carefully as butter can burn. A meat thermometer is your best friend for perfectly cooked chicken every time.

Ingredient Substitutions

  • peanut oil: vegetable oil, canola oil, or shortening
  • buttermilk marinade: regular milk with 1 tablespoon lemon juice or vinegar
  • chicken legs and thighs: any chicken pieces (breasts, wings)

Equipment Needed

  • cast iron skillet or heavy aluminum skillet
  • paper bag (for coating chicken)
  • meat thermometer
  • paper towels (for draining)

Historical Context

Pan-fried chicken in cast iron is a cornerstone of Southern cooking, where every family has their own blend of seasonings and technique. The paper bag method for coating chicken was a practical kitchen solution that became tradition—easy cleanup and perfectly even coating.