Skillet Fried Chicken
 
Prep time
Cook time
Total time
 
This is my momma's basic fried chicken recipe and I suggest serving it the old fashioned way with mashed potatoes and white gravy.
Recipe by:
Serves: 4
Ingredients
  • 1 whole 4-pound chicken, cut into individual pieces
  • 1 quart buttermilk
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • 8 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 tablespoons hot sauce
  • 1 gallon peanut oil
  • 3 cups all-purpose flour
  • 4 tablespoons smoked paprika
  • 2 tablespoons black pepper
  • Kosher salt
Instructions
  1. In a large covered container, add the chicken pieces and cover with the buttermilk. Add the salt, pepper, garlic powder, onion powder, paprika, 4 tablespoons Cajun seasoning, and hot sauce. Stir to combine the ingredients and cover. Refrigerate for at least 3 hours or preferably overnight.
  2. Two hours before cooking, remove the chicken from the brine and place on a wire rack to drain and come to room temperature.
  3. In a large cast-iron skillet (or pot) over medium-high heat, pour enough oil to a 3-inch depth of the pan (no more than halfway up the side). With a cooking thermometer in place, heat the oil to 400ºF.
  4. In a shallow pan, add the flour, remaining 4 tablespoons Cajun seasoning, paprika, and pepper and mix together to combine. Add several of the chicken pieces to the flour mixture and coat. Add the chicken to the hot oil being careful not to crowd the pan. As the temperature of the oil drops adjust the heat to maintain a consistent 375ºF level.
  5. Let the chicken cook uncovered until it begins to brown on one side and then turn. Cook the other side until golden brown and crispy, about 15 minutes total. Check for doneness by inserting a meat thermometer into the thickest piece and look for an internal temperature of 160ºF. Remove the chicken and let drain on a wire rack. Sprinkle with kosher salt. Keep warm until all the chicken is fried.
Notes
Times do not include marinade time. For even frying, cut the larger chicken breasts in half to about the same size as the other pieces. I like peanut oil for frying chicken, but canola, vegetable or even lard will work. Fry enough of this chicken recipe to not only feed your hungry guests, but enough for a late night snack for yourself. You deserve it.
Recipe by Acadiana Table at /2014/09/15/peggys-skillet-fried-chicken/