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schedule 35 min
local_fire_department 420 kcal

Fried Chicken (Classic, Skillet Method)

Crispy, juicy fried chicken straight from your own kitchen. You season it, dip it, fry it, and suddenly you’re everyone’s favorite cook. Get ready to make a mess and some happy faces.

Protein: 32.00g Fats: 22.00g Carbs: 24.00g
Fried Chicken (Classic, Skillet Method)

What You'll Need

grocery Ingredients

  • Chicken or Chicken breast or Chicken thigh or Chicken drumstick or Chicken wing
  • Sunflower oil or Olive oil or Canola oil or Corn oil or Soybean oil
  • All-purpose flour optional or Wheat flour or Corn flour or Corn starch or Cornstarch
  • Buttermilk optional or Milk or Whole milk or Skim milk or Low-fat milk or Goat milk or Sheep milk or Condensed milk or Evaporated milk or Powdered milk
  • Salt optional or Sea salt or Himalayan pink salt
  • Black pepper optional or Black pepper

cooking Equipment

  • Cast Iron Skillet or Skillet or Frying pan
  • Tongs optional or Slotted Spoon or Spatula or Silicone Spatula

bookmark_star Instructions

Alright, here’s how you get that good, old-school fried chicken:

  1. Prep Your Chicken: Pat your chicken pieces dry with paper towels. (Don’t skip this, soggy skin is for the birds.)

  2. Season Everything: Sprinkle salt and pepper on your chicken. I usually go a little heavy with the pepper. You can also add extra spices if you’re feeling wild.

  3. Optional - Marinade Time: If you have patience (good for you!), soak the chicken in buttermilk for a couple hours. Totally worth it, but not required. If you’re in a rush, just skip to the next step.

  4. Flour Power: In a big bowl, toss your all-purpose flour with some more salt and pepper. Dredge each chicken piece in the flour until it’s coated. Don’t be shy—get it all packed on there.

  5. Heat Things Up: Pour your oil into the cast iron skillet. You want about an inch deep. Heat it over medium-high heat. When a tiny bit of flour sizzles, you’re good to go.

  6. Fry Time: Carefully lay the chicken pieces in the skillet. Don’t crowd the pan—give your chicken some elbow room. Cook for about 7–8 minutes per side, turning with tongs. You want it golden and crispy on the outside and juicy inside.

  7. Drain & Serve: Pull the chicken out and put it on a rack or paper towels to drain. Try not to eat half of it before serving. That’s the hardest part.

Boom, you’re done! Serve hot, ideally with something tasty on the side.

lightbulb_2 Tips

  • Skip the buttermilk? You can use regular milk if you don’t have buttermilk. Or just leave it out—your chicken will still be good.
  • Check your oil temp: If you have a thermometer, shoot for about 350°F. Too hot and the outside burns before the inside cooks.
  • No cast iron? Any heavy skillet will work. Just don’t use a thin pan or you’ll get sad, uneven chicken.
  • Let it rest: Letting the chicken sit a few minutes after frying keeps it juicy inside. Resist the urge to bite right in. Or at least, try.

loyalty Tags

Keto Kosher Weight Gain Beginner American Meat Dishes
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