Country Pan Fried Chicken

Adapted from Chef Charles Gabriel of "Rack & Soul"
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 30 min
YIELD: 3-6 servings
LEVEL: Easy

ingredients

CHICKEN:
  • 2 drumsticks
  • 2 thighs
  • 2 breasts
SPICE MIXTURE:
  • 3 Tbsp garlic powder
  • Pinch of cayenne
LIQUID:
  • 2 cups of milk
FOR FRYING:
  • 3 cups of flour
  • Canola oil, enough to fill a cast-iron skillet half way
  • Equipment: Cast-iron skillet
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Directions

1.Season the chicken with some of the spice mixture and let it rest while you prep everything else.

2.Whisk together the eggs and the milk. Add some of the spice mixture. Then add the rest of the spice mixture to the flour and combine.

3.Place the chicken in a strainer and pour the milk/egg mixture over the chicken. Don't soak it in this mixture-quickly drain it, so it creates a glue on the skin of the chicken. Toss the chicken in the flour.

4.Fill a cast iron skillet slightly less than halfway with canola oil. Place on the back burner, just to be safe! Heat the oil until the temperature reaches 350 degrees F (use a thermometer.)

5.Shake the excess flour off of the chicken and carefully - VERY carefully - place the chicken into the hot oil. The oil should come half way up the chicken. The oil should bubble rapidly when you add the chicken. Add as many pieces as you can without overcrowding the pan. Fry the chicken in batches. Be careful that the oil doesn't bubble over, or you could start a grease fire.

6.Adjust the heat and cook the chicken until it starts to brown a bit. Turn it over with tongs and continue to cook until the chicken is cooked through, approximately 20 minutes. After 15 minutes, cut into the chicken to see if it's done.

7.When the chicken is fully cooked, remove to a cooling rack placed on a cookie sheet lined with aluminum foil. Let cool for a minute or two, and then eat!

**NOTE FROM ADAM ROBERTS: In the video, it doesn't mention that Chef Gabriel puts the spice mixture on the raw chicken too, so it gets seasoned on three levels: the chicken, the batter and the flour. I've now made this chicken several times and it really can't be beat."
Series: The Amateur Gourmet
Episode: Adam Roberts Makes Fried Chicken (Ep. 7)

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on November 10, 2012

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    This was a very tasteful dish, my whole family and I loved it, definitely will do again, since frying is not my thing.

    people found this review Helpful.
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  • on January 19, 2012

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    This was by far the best recipe for fried chicken. The crust was so nice and crunchy and the meat so juicy and delicious. Kudos to chef Gabriel!!

    people found this review Helpful.
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