How to Make: Pan Fried Chicken

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a crunchy texture.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more cost-effective and have a longer shelf life.

Begin with 1/2 cup of buttermilk.

Add 1 tablespoon of seasoning blend (salt, pepper, onion powder, garlic powder, paprika) to the buttermilk.

Using a Ziploc bag, add the cleaned and dried chicken.

Pour the buttermilk mixture into the bag and coat the chicken well, then seal the bag and toss to coat.

Refrigerate the chicken for at least 2 hours or overnight.

Remove the chicken from the refrigerator about 30 minutes before frying.

In another Ziploc bag, add 3 cups of self-rising flour and 1 1/2 tablespoons of seasoning blend, then mix well.

Add the chicken pieces to the flour mixture a few at a time, tossing to coat, and place them on a cookie sheet without letting them touch.

Let the coated chicken sit for 10 to 15 minutes until it becomes sticky.

Toss each piece again in the flour mixture and return to the cookie sheet for a thicker crust.

In a cast iron skillet, add enough canola oil until it is about two-thirds full.

Test the oil temperature with a small piece of bread; if it sizzles, the oil is ready.

Turn the heat to medium and cook the chicken in small batches, avoiding overcrowding the pan.

Cook the chicken on medium heat to ensure even cooking without burning the outside.

Flip the chicken when browned on one side and brown the other side.

Use a meat thermometer to check the temperature of each piece, or rely on even browning as an indicator.

When removing the chicken, place it on a wire rack to prevent sogginess, or use paper towels if a rack is unavailable.

Avoid stacking the chicken pieces to maintain crispiness.

Repeat the frying process until all chicken is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens