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Best Pan Fried Chicken – Like Mom Use To Make

Comments : 4 Posted in : Chicken on by : Karen Metz Tags: , , ,

Anytime my mom would ask me what I wanted to eat for dinner, it would always be fried chicken, mashed potatoes with milk gravy and corn! My mom fried the best pan fried chicken, crispy on the outside, tender and juicy on the inside. When we have a potluck at church, she is requested to make her chicken or chicken and dumplings (we will save that for another post!) all the time.

For this recipe, I used chicken legs, but you can do any part of the chicken you want or mix and match the parts. I love the dark meat, and legs go on sale a lot here. I can get them for around $0.79 per pound when it is a good sale. Normal price is about $1.09 per lb. Anytime I can get meat that cheap is good because I have so many mouths to feed!

Follow these directions with determination and you too can have great tasting pan fried chicken.

A Good Skillet

Cast Iron Skillet

You will need a good skillet for this cooking project. I normally use my cast iron skillet, but because I had so many legs to fry, I

NuWave Skillet

used my NuWave skillet that is deeper and has a nice fitting lid. Whatever you choose to use, make sure it is non-stick. Know your pan, and cook at the temperature that is even for your skillet. With cast iron, you really need to make sure that the oil you use is heated to temperature before adding the chicken. That is the secret to using cast iron and making it work for you.

Have a good pair of tongs or a large fork for turning your chicken and a timer readily available. My chicken started turning out so much better when I started timing it. I think it was because I would get busy doing other things and forget about cooking. I would end up with burnt chicken on one side or a skillet too hot and smoke rolling out of my kitchen! Yep…cooking is a trial and error thing. The more you do it the better you will get!

Best Pan Fried Chicken Recipe – Ingredients

  • Cooking oil – enough to cover the bottom of your pan and cover almost half-way up the chicken. I like to use peanut oil because I do not like vegetable or canola oils. I do not believe those are good for your health. Peanut oil is great for frying because it cooks a little hotter and gives a nice browning. You could use coconut oil as well. Just be sure you do not over heat it because it can overheat very quickly.  Read my article on cooking oil comparisons here.
  • Cut up chicken – I used legs, but you can use any part you want or a mix of parts
  • Seasonings – Salt, and Cavenders Greek seasoning or pepper. You could also use any poultry seasoning that you like.
  • Flour – enough for the amount of chicken you are using

Directions

  1. Put oil into your skillet and let it heat up to about medium high. You want good hot oil, but not burning. I set my stove on a 6 out of a 10 setting. So a little more than medium.
  2. Roll chicken in flour.

    While the oil is heating up, season your chicken thoroughly with salt and Cavendar’s or the seasoning of your choice. Most people put the seasoning in the flour, but I find it is much better on the chicken itself. The seasoning stays on the chicken and not on the flour. You could also put some seasoning in the flour, but don’t skip putting it on the chicken.

  3. Next, roll your chicken in flour and place it in the hot oil. Set timer for 6 minutes. Do not disturb chicken while it is frying.
  4. After the first 6 minutes turn chicken over and fry another 6 minutes. You should see a good browning on the first side. If not, let it go another minute or two till it is good and brown.

    Keep turning chicken every 6 minutes till all sides are brown.

  5. Turn chicken again to the third side, set timer for 6 minutes and put a good fitting lid on your skillet. Do this again for the fourth side, setting timer for 6 minutes and putting on the lid. This helps the chicken to cook on the inside!

    Finished product! Yummy fried chicken!

  6. Take chicken out of skillet and put on a paper towel lined plate or serving platter.

Keep Trying

Don’t get discouraged if your chicken does not turn out right at first. It takes patience and trial and error for these types of dishes. Soon you will be asked to bring your chicken to every potluck.

Let me know if you tried this and how it turned out for you. Also, if you have any questions, please ask!

4s COMMENTS

4 thoughts

  • June 6, 2019 at 4:10 pm

    This looks delicious and my stomach is growling! Will return to this when I need a good recipe for pan fried chicken. Thanks for sharing! 🙂

    • Karen Metz
      June 6, 2019 at 6:56 pm

      Thanks so much for visiting and commenting! Let me know how it turns out when you fry your chicken!

  • June 9, 2019 at 6:20 pm

    Fried chicken is my Mt. Everest. I have never been able to figure out how to do it well. Thank you for this post. You just might have convinced me to dust of my skillet and give it another try,

    • Karen Metz
      June 10, 2019 at 5:32 pm

      Yay! I’m glad I have inspired you! Let me know how it turns out!

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