Pan Fried Chicken (I use a Lodge Cast Iron skillet)

12 Jan


  • 4 large chicken thighs, bone-in, skin on
  • 2 eggs
  • 2 c flour
  • 1/4 c cornstarch
  • 2 t garlic salt
  • 1 t black pepper
  • 2 t paprika
  • 2 t salt
  • approximately 3 cups of Crisco Shortening depending on your skillet size


  • 2 c buttermilk
  • 2 T cayenne pepper
  • 1 t salt
    Combine the marinade ingredients, buttermilk, cayenne pepper and salt in a gallon plastic bag. Add chicken thighs and marinade overnight in the refrigerator.

The next day—

  1. Place chicken in a colander to drain off excess buttermilk.
  2. Beat the eggs and set aside for wash.
  3. Combine the 1c flour, garlic salt and 1/2 t black pepper for the first flour dredge and set aside in a medium mixing bowl.
  4. In a second medium mixing bowl combine the remaining 1c of flour, cornstarch, salt, the remaining 1/2 t black pepper and paprika for the final flour dredging.
  5. Preheat a large skillet over med-high heat. Place shortening in the hot skillet. When melted it needs to measure approximately 1/4″ high on the pan. If it doesn’t, add more.
  6. Take a drained chicken piece and dredge through the first flour mixture. Making sure the flour mix covers the chicken piece completely. Shake off excess flour mixture.
  7. Then place that chicken piece in the beaten egg wash, again making sure the egg coats the chicken piece fully.
  8. Now taking that same piece of chicken and dredge it through the final flour mixture. Make sure the flour mixtures completely coats the chicken and set the piece aside on a plate. Repeat steps 6, 7 & 8 for the 3 other pieces of chicken.
  9. Preheat oven at 350. (Yes, although I am pan frying my chicken I am finishing it in the oven. Just like the Colonel did when he first started KFC)
  10. By now your pan should be good and hot over med-high heat. Place your 4 chicken thighs into the hot skillet. The melted shortening now should rise half way up the thickness of the chicken. Without disturbing the chicken let them fry for 7 minutes on that first side. Then turn them over and fry 5 -7 more minutes on the second side. They should be deeply browned, but not burned.
  11. Place the chicken on a boiling pan.(you know the one with the slots for the grease to run to the bottom of the pan) and bake for 20 minutes. This 20 minute bake time is good for small thighs, drumsticks and wings, if you are frying breast or bigger pieces of chicken the bake time may take between 20 and 40 minutes. This method ensures the chicken cooks thoroughly yet remains very juicy.

Suggestions: When frying more than 4 pieces of chicken I would suggest working in batches so that you never crowed the skillet.

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Posted by on January 12, 2012 in Chicken


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