skillet fried chicken recipe

Written ByJenny Smyth Posted on
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The Best skillet fried chicken recipe

I have been making skillet fried chicken for my family for years and it is hands down one of our favorite dinners. There is something so satisfying about getting that crispy golden crust without having to deal with a huge pot of oil. This recipe is a staple in our home because it is simple to put together and always turns out juicy on the inside with a crunchy coating that everyone loves. My kids actually ask for it on weeknights and my husband says it reminds him of his grandmother’s cooking.

I love that I can control the ingredients and keep it a little lighter than deep frying while still getting that same great taste. Skillet fried chicken is all about the technique. You start with a good seasoning blend and a buttermilk soak that tenderizes the meat and adds flavor. Then you dredge the chicken in a seasoned flour mixture and fry it in a heavy skillet with just enough oil to come halfway up the pieces.

The key is to maintain a steady medium heat so the chicken cooks through without burning the coating. I use a cast iron skillet because it holds heat evenly and gives the chicken a beautiful brown crust. This method works for any cut of chicken but I prefer thighs and drumsticks because they stay moist and flavorful. One of the best things about this recipe is how versatile it is.

You can serve it with mashed potatoes and gravy for a classic comfort meal or pair it with a fresh salad and cornbread for a lighter dinner. It also works great for picnics and potlucks because it tastes delicious at room temperature. I often make a double batch on Sunday and we enjoy the leftovers cold or reheated in the oven for lunch the next day. The coating stays crispy if you reheat it properly and the meat stays tender.

This recipe has become a go to for busy weeknights and special occasions alike. Health wise, skillet fried chicken is a better choice than deep fried versions because you use less oil and you can control the quality of your ingredients. I use organic chicken and unbleached flour and I always opt for a high smoke point oil like avocado or peanut oil. The buttermilk adds probiotics and the chicken provides lean protein which makes this a more balanced meal.

You can also adjust the seasoning to reduce sodium if that is a concern. My family loves this recipe and I feel good serving it because I know exactly what goes into it. It is a simple wholesome dish that brings everyone to the table.

Skillet Fried Chicken

4.8 from 1852 votes

This skillet fried chicken recipe delivers crispy golden crust and juicy tender meat every time. The buttermilk soak ensures the chicken stays moist while the seasoned flour coating gets perfectly crunchy in a cast iron skillet.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 chicken thighs or drumsticks (about 1.5 lbs)
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

For the Coating

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup vegetable oil or peanut oil for frying

👨‍🍳Directions

1In a large bowl, combine the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.
2Add the chicken pieces and turn to coat.
3Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
4This soak tenderizes the meat and helps the coating stick.
5When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.
6In a shallow dish, whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and cayenne if using.
7Set a wire rack over a baking sheet.
8Heat the oil in a 10 inch cast iron skillet over medium heat until it shimmers and a pinch of flour sizzles when dropped in, about 350 degrees F.
9While the oil heats, dredge each piece of chicken in the flour mixture, pressing gently so the coating adheres.
10Shake off any excess and place the chicken on the wire rack.
11Carefully place the chicken pieces skin side down in the hot oil, making sure not to crowd the skillet.
12Fry for 12 to 15 minutes on the first side until the coating is deep golden brown and the chicken releases easily from the pan.
13Adjust the heat as needed to keep the oil at a steady sizzle without smoking.
14Flip the chicken using tongs and fry for another 10 to 12 minutes on the second side until the internal temperature reaches 165 degrees F on an instant read thermometer.
15The crust should be crunchy and evenly browned.
16Transfer the chicken to a clean wire rack set over paper towels to drain excess oil.
17Let rest for 5 minutes before serving.

🔧Equipment

Cast iron skillet or heavy bottomed skillet
Mixing bowls
Tongs
Paper towels
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For extra crispy chicken, let the coated pieces sit on the wire rack for 10 minutes before frying. This helps the coating set. You can also use boneless skinless thighs but reduce cooking time by 5 minutes per side.

Watch Video Of How Skillet Fried Chicken Works

This skillet fried chicken recipe is always a good idea for any occasion because it is simple to make and everyone loves it. The crispy coating and juicy meat make it a hit at family gatherings and weeknight dinners alike.

I love that I can prepare it ahead and reheat it without losing the crunch. For storage, place leftover chicken in an airtight container and refrigerate for up to 3 days.

To reheat, put the chicken on a wire rack over a baking sheet and warm it in a 375 degree F oven for 10 to 15 minutes. This keeps the crust crispy.

Serve with coleslaw, mashed potatoes, or a simple green salad for a complete meal. This recipe works well for picnics and potlucks too because it tastes great at room temperature.

❓ Frequently Asked Questions About Skillet Fried Chicken

1. Can I use boneless chicken for skillet fried chicken?

Yes, you can use boneless skinless chicken thighs or breasts. Boneless pieces cook faster so reduce the frying time by about 5 minutes per side. Check that the internal temperature reaches 165 degrees F. The coating may not be as crunchy because there is less fat but it still tastes great.

2. What is the best oil for frying chicken in a skillet?

Use an oil with a high smoke point like peanut oil, vegetable oil, or canola oil. These oils can handle the heat without burning. Avoid olive oil or butter because they smoke at lower temperatures and can give the chicken a bitter taste. You need enough oil to come halfway up the chicken pieces.

3. How do I keep the coating from falling off?

Make sure the chicken is well coated with buttermilk and let the flour mixture sit on the chicken for a few minutes before frying. Do not move the chicken around in the pan while it cooks. Let it form a crust before flipping. Also, pat the chicken dry before dipping in buttermilk to help the coating stick better.

4. Can I make skillet fried chicken ahead of time?

Yes, you can fry the chicken up to a day ahead. Let it cool completely then store it in an airtight container in the refrigerator. To reheat, place the chicken on a wire rack over a baking sheet and bake at 375 degrees F for 10 to 15 minutes until hot and crispy. Avoid microwaving because it makes the coating soggy.

5. How do I know when the chicken is done without a thermometer?

If you do not have a thermometer, cut into the thickest part of the chicken near the bone. The juices should run clear and there should be no pink meat. The coating should be deep golden brown and the chicken should feel firm to the touch. For thighs, the meat will pull away from the bone easily when done.

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