Easy Pan Fried Chicken
Psst… what’s the secret to great fried chicken — it’s the seasoning. Because when it comes down to deep-fried goodness, all of us are looking for a little more than just hot oil or melted butter; we want flavor packed into every bite with delicious crispy bits coating our fingers as we dive in head first.
So put your cast iron skillet on the stove and let's make some classic Southern-style fried chicken using The Old Mill Chicken Breading. There’s no easier way to make this all-American dish.
Better make enough for seconds because you know that once one plate is gone there will be someone asking where their share went too.
NOTE: This breading is an Old Mill favorite, used to dredge our chicken before frying. You can use it at home to fry chicken, pork, steak, or fish.
Easy Pan Fried Chicken
Ingredients
- 1 whole chicken, cut up
- 2 cups Fried Chicken Breading
- Vegetable oil for frying
Instructions
- Preheat the oven to 350 degrees.
- Place the chicken pieces in a large brown sack or a large bowl and add the breading. Toss the chicken with the breading to coat each piece well. Set aside.
- Place enough oil in a 12-inch cast iron skillet to measure 1 inch deep. Place the skillet over medium-high heat, and when hot, about 350 degrees, place 4 pieces of chicken in the oil at a time to cook. Place the thighs and breasts, skin-side down. Let cook, undisturbed, for 3 to 4 minutes, or until the skin is deeply browned and crisp.
- Turn with tongs to cook on the other side until browned, 3 to 4 minutes. Remove the chicken to a plate to rest. Repeat the process with the remaining chicken pieces.
- When all the chicken has cooked, drain the oil from the pan. Place the chicken back in the pan and place the pan in the oven. Bake until the chicken has cooked through (165 degrees), about 20 to 25 minutes.