Pan-Fried Chicken Recipe

Super-Crispy Pan-Fried Chicken

5.0

(2,725)

5 Reviews

Lightly seasoned and deliciously crisp, this pan-fried chicken is sure to be a mealtime hit.

Angie Mosier

Updated on January 8, 2024

Active Time:

1 hr 15 mins

Total Time:

9 hrs 15 mins

Yield:

12 to 16 servings

Instead of deep-frying in a vat of oil, food writer Angie Mosier prefers to pan-fry chicken, which makes it delightfully crunchy and moist without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.

Frequently asked questions

How long does it take to fry chicken?

Starting with an oil temperature of 350°F, each batch should take 20 to 25 minutes to cook, until an instant-read thermometer registers 165°F for thighs or drumsticks and 160°F for breasts.

Is it better to pan-fry chicken in butter or oil?

After the buttermilk marinade, this recipe calls for vegetable oil.

Notes from the Food & Wine Test Kitchen

Plan to marinate the chicken in buttermilk for at least eight hours before frying – this makes the chicken tender and juicy.

To speed up the process, this recipe calls for pan-frying the chicken in two skillets simultaneously. It's important not to crowd the pans; each skillet will hold about a quarter of the chicken at a time, so you'll need to fry it up in two batches.

Make ahead

The fried chicken can be kept at room temperature for up to hours. Serve at room temperature or reheat in a low oven before serving.

Suggested pairing

Crispy, juicy fried chicken needs a fairly substantial white wine as a partner. Look to Chardonnays from California's Santa Lucia Highlands — they're fruity and lush, but they also have a satisfying edge of acidity thanks to the cool breezes that blow in from the Monterey Bay.

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Ingredients

16 pieces of chicken (preferably drumsticks and thighs)
6 cups buttermilk
3 cups all-purpose flour
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 1/2 quarts vegetable oil, for frying

Directions

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.
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.
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.