Super-Crispy Pan-Fried Chicken

Super-Crispy Pan-Fried Chicken

16 servings
Our recipe for pan-fried chicken produces juicy thighs and drumsticks with crispy exteriors — all while using less oil than deep-frying. One key to moist, flavorful chicken is the overnight buttermilk brine, which noticeably tenderizes the meat.

Ingredients

  • chicken
    16 piece
  • buttermilk
    6 c
  • all-purpose flour
    3 c
  • kosher salt
    4 tsp
  • ground black pepper
    2 tsp
  • cayenne pepper
    1 tsp
  • vegetable oil

    for frying

    1 ½ quart

Directions

  1. 1

    In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight.

  2. 2

    In a large, resealable plastic bag, combine the flour, salt, pepper, and cayenne. Set two large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.

  3. 3

    Pour 1 inch of oil into each of two large cast-iron skillets and heat to 350°F. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp, and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165°F for thighs or drumsticks and 160°F for breasts. Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325°F during frying. Serve warm or at room temperature.

Super-Crispy Pan-Fried Chicken

Super-Crispy Pan-Fried Chicken

555 min16 servings873 cal

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About this Recipe

Super-Crispy Pan-Fried Chicken: Your New Go-To Recipe

Craving truly irresistible chicken that boasts a shatteringly crispy exterior and incredibly juicy meat? Look no further! Our Super-Crispy Pan-Fried Chicken recipe delivers on every front, offering a comforting classic that's packed with flavor and texture, all while using less oil than traditional deep-frying.

The secret to this phenomenal pan-fried chicken lies in two key steps. First, an overnight buttermilk brine works wonders. This simple but essential soak not only infuses the chicken thighs and drumsticks with incredible flavor but also noticeably tenderizes the meat, ensuring every bite is moist and succulent. It’s what transforms good chicken into great chicken.

Next, our careful pan-frying technique creates that coveted super-crispy coating. The seasoned flour mixture, combined with the right oil temperature, forms a perfect golden-brown crust that audibly crunches. You get all the satisfaction of fried chicken without needing a huge pot of oil. The subtle addition of cayenne pepper gives a gentle warmth, perfectly balancing the savory notes of salt and pepper.

This pan-fried chicken recipe is perfect for family dinners, picnics, or any occasion where comforting, flavorful food is desired. Serve it with your favorite sides like mashed potatoes, coleslaw, or a fresh green salad for a complete and satisfying meal. Prepare to impress everyone with this tender, super-crispy chicken that’s bound to become a staple in your kitchen!

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