Chicken Recipes

Pan Fried Chicken

There are as many recipes for fried chicken as there are cooks doing the frying. Some go for soaking the chicken overnight in buttermilk. Others give their chicken a soak in beer batter with a light coating of seasoned flour--or a roll in breadcrumbs. In India we soak our chicken in a batter of besan and corn flour.

The best way to discover your favourite method is to experiment with different seasonings, marinations and techniques until you hit on your perfect recipe. The two main tips to making a perfect fried chicken are the temperature of the oil and the actual frying.

Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good options.

  • To get a beautiful golden-brown crispy chicken, use a cast iron skillet. You can't beat cast iron for its even heat distribution and reliable frying.
  • The oil should be about one inch deep in the skillet, coming about halfway up the food.
  • Get the oil good and hot before adding the chicken:  approximately over  350 degrees F
  • Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil slowly to avoid spatters.
  • Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed by the chicken and result in greasy chicken.
  • When the chicken pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips.
  • Repeat this with the next batch.


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