Skillet-Fried Chicken

• Ready in 45m

• Serves 4

• 787 calories

• 78.11g carbs

Skillet-Fried Chicken might be just the main course you are searching for. One portion of this dish contains roughly 44g of protein, 32g of fat, and a total of 788 calories. For $1.66 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. 24795 people have made this recipe and would make it again. A mixture of garlic powder, cornstarch, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is an affordable recipe for fans of Southern food. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes.

12 ingredients

1. 2 tsps pepper
2. 1 cup buttermilk
3. 3/4 tsps cayenne pepper
4. 3 lb chicken
5. 1 tbsp cornstarch
6. 1 large egg
7. 3 cups flour
8. 1/2 tsps garlic powder
9. 2 tbsps kosher salt
10. 1/2 tsps onion powder
11. 2 tsps paprika
12. 4 servings peanut oil

Instructions

1. Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices.
2. Place chicken in a medium bowl, cover, and chill overnight.
3. Let chicken stand covered at room temperature for 1 hour.
4. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl.
5. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
6. Pour oil into a 10"12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged.
7. Heat over medium-high heat until thermometer registers 35
8. Meanwhile, set a wire rack inside a large rimmed baking sheet. Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess.
9. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 12 minutes and adjusting heat to maintain a steady temperature of 300325, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack. Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.