Click for Cookbook LOGIN
"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pan Fried Chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pan Fried Chicken, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Harrison Family

Category:
Category:

Ingredients:  
Ingredients:  
Chicken pieces (recommend thighs & drumsticks, bone-in with skin, donít use skinless)
Peanut oil (makes most crispy chicken; Mom used shortening)
Corn meal
Flour
Salt & pepper

Directions:
Directions:
1) Find a frying panÖÖ..for me, best is not cast iron. I use my largest non-stick pan which helps me to control the temperature. Pan should be large enough that chicken pieces do not touch when starting out. They will shrink while cooking, but start without contact if possible. If you are making a bunch of chicken, use 2 pans if necessary.

2) Mix equal parts corn meal and flour in a ziplock or Tupperware with a lid. Either add salt & pepper into the flour mixture or sprinkle on chicken pieces before flouring.

3) Rinse chicken from the package and then coat generously with cornmeal/ flour mix. Place on a rack to dry about 10-30 minutes. This allows the flour mixture to really stick to the chicken. You will gently shake-off extra flour before putting in the fry pan. (The ziplock is useful later to fill with cool oil and throw in trash.)

4) Put 1/2 inch of oil. Doesnít need to be exact. Heat oil on medium low setting. Place coated chicken pieces into the oil.

5) Put a piece of foil on top of fry pan with chicken in it. Do not tamp edges of foil, allow lots of air in. Chicken should be cooking slowly to get it cooked through. Do not move chicken at all for 30 minutes.

6) After 30 minutes, turn chicken pieces and replace foil loosely. Again Ė donít move it. Cook 20 minutes on medium low.*

7) Remove foil and crisp both sides of chicken with no foil on top. This is the part where you could turn up the heat a little. Serve immediately.

* It is hard to overcook thighs and drumsticks. Breasts will need less cooking.

Number Of Servings:
Number Of Servings:
Variable
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Mom used to make chicken this way. Throughout the years, my fried chicken is still requested by family and friends......the ultimate comfort food.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

9W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!