• Tommy Centola

Pan-Fried Chicken

Updated: Aug 13

Fried chicken is a Southern classic. Do you cook it in a pan or in a deep fryer. This week, I am sharing with you a recipe for both. Yes, it is better to have different recipes for the vessel you fry it in.

3-4 pound fryer, cut into 8 pieces

1 quart buttermilk

1/4 cup hot sauce

2 tablespoons Creole seasoning

4 eggs

2 cups all-purpose flour

2 teaspoons kosher salt

3 tablespoons smoked paprika

1 tablespoon nutmeg

1 tablespoon onion powder

1 tablespoon garlic powder

Peanut oil

Remove excess fat from chicken pieces and place in a large bowl or container with fitted lid. Add buttermilk to cover, mix in hot sauce and Creole seasoning, cover and let sit in place in refrigerator 2 hours or overnight.

Beat eggs in a large bowl until pale yellow. Set aside. In a separate bowl, mix remaining dry ingredients. Remove chicken from refrigerator. Dip in eggs; dredge each piece in flour mixture, dusting off excess. Set aside on a plate until all pieces are coated.

In a large cast-iron pot with a fitted lid, add peanut oil until it reaches 1/2-inch in depth. Heat oil over medium-high heat until a pinch of flour tossed in the pot sizzles (the oil temperature should be between 350℉ and 375℉).

Add chicken pieces to pot, but do not overcrowd. Reduce heat to medium, cover pot, ad cook 5 to 7 minutes. Turn chicken pieces, cover, and cook an additional 5 to 7 minutes. Remove lid and let the pieces cook 5 minutes more until golden brown.

If necessary, cook chicken in batches and keep warm in a 300℉ oven until all chicken has been fried.

Place cooked chicken pieces on paper towels to drain, Serve hot



Good Cooking, Good Eating and Good Living!!


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