Beard on Birds
Published by Running Press
Editor's Note: Here is a recipe for Pan-Fried Chicken that every cook needs up their sleeves! This easy-to-make fried chicken recipe is crisp and full of flavor, and will be just the thing to make for Sunday dinner or for your next family get-together. If you've never fried chicken before, then this four-step recipe is for you as it is easy to follow. You will also like that this recipe can be served with a number of your favorite side dishes. Keep things light by adding a tossed fresh salad and boiled ears of corn to the meal, or stick with comfort foods by including a bowl of mashed potatoes or a favorite deli salad. There's even a variation on this dish following the recipe's instructions.
OccasionCasual Dinner Party, Game Day
Recipe CourseMain Course
Taste and TextureCreamy, Crisp, Crunchy, Frothy, Juicy, Meaty, Savory
- 1 fryer chicken, 2½ to 3 pounds, cut into 8 pieces
- Flour for dredging
- Salt and freshly ground black pepper
- Lard for frying
- 1 cup heavy cream, blended with 2 egg yolks
Dredge the chicken pieces heavily with flour, salt, and pepper. Let stand on a rack for 30 minutes or longer.
Melt ½ to ¾ inch of lard in a skillet, and when it is very hot, brown the chicken pieces quickly on all sides. Do not crowd the pan. If necessary, brown a few pieces at a time and transfer to a platter lined with paper towels in a 300 degrees F oven while you continue cooking.
When all the chicken is browned, arrange in the skillet, reduce the heat, and cover. Allow to cook for 20 to 25 minutes. After 10 minutes, rearrange the pieces to bring the white meat to the top; and after 15 to 20 minutes, remove the white meat to a hot platter and keep warm.
When all the chicken is done, remove from the pan and pour off all but 1 tablespoon fat. Add the cream mixed with the egg yolks and stir over low heat till thickened; do not allow to boil. Season to taste. Pour over the chicken and serve at once.
Variation: Clay Triplette's Pan-Fried Chicken
Dredge the chicken with flour, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon cinnamon. Brown on all sides in 1 cup shortening, reduce the heat, and cook for 10 minutes. Cover, and cook the white meat for 5 minutes more, the dark meat for 10 minutes.
Read NextPoached Chicken Thighs
1989, 2001 James Beard
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Feb 10, 2020
Old school southern dish every Sunday when the "Vickor" would come by for dinner after church..
Feb 12, 2019
Havent made it yet
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