Fried chicken, delicious and all so bad for you. Well, maybe not that bad for you, but it’s not something I’d eat every week. But when the weather turns cold, there is nothing more comforting than a good fried chicken dinner.
Fortunately, fried chicken isn’t that difficult, and can be prepared in about 30 minutes. Previously I’ve used a large stainless steel skillet for frying chicken, but my collection of cast iron cookware has expanded with the addition of a 3 quart chicken fryer. This pan, while it’s a little smaller in diameter than my largest fry pan, is about 3 inches deep, which actually makes frying the chicken easier. Plus the natural heat retention and even cooking of the cast iron makes for the best browning fried chicken I’ve ever made.
There are so many different variations on the classic fried chicken recipe. Some people like to soak the chicken in buttermilk, or use ‘secret’ seasoning blends to make the perfect chicken. My preference for seasoning runs to the ever familiar Old Bay Seasoning. Heavy on the Paprika and Celery Salt, Old Bay gives the chicken a tangy zest like no other.
- 1 fryer chicken cut into pieces (3 1/2 – 4 lb)
- 1/4 cup Old Bay Seasoning
- 1 cup flour
- 1 egg
- 2 cups oil (canola, corn, or vegetable oil)
Rinse chicken and pat dry. Pour oil into large fry pan or cast iron fryer and heat to medium – medium high heat (375 degrees). Mix Old Bay Seasoning and flour 1 gallon zip loc bag. Break egg into large shallow dish and add water to create egg wash. Dip chicken pieces into wash, place into ziploc bag and shake. You can shake 2-3 pieces at a time in the bag. Place into heated oil and cook 10 – 12 minutes a side. Remove and blot with paper towels.