Alton Brown’s Pan-Fried Chicken

Alton Brown shows you how to make the perfect pan-fried chicken.

Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, ’cause nobody doesn’t love fried chicken.

Get the Recipe:


29 Replies to “Alton Brown’s Pan-Fried Chicken”

  1. You can also pull the skin back season then pull the skin back in place. I never season the skin alone, always the meat. if you have ever bitten into a piece of fried chicken and the skin comes off then there's really no flavor left.

  2. If only i had all that fancy temperature shit like he does i wouldn't need to guesstamate…. ah well mine turns out fine either way i do it. normally cook it 20-25mins total so its still good and safe.

  3. My Grandmother fried in "hawg lard". Best fried chicken you will ever eat. If you don't have lard you can add just a touch of curry to the mix to give it that nutty lard taste. That would be about 1/4 teaspoon. Too much and your kitchen will smell like New Delhi .

  4. secret for BEST crunchy fried chicken, trust me, i was a towboat river cook: dredge in spice VERY liberally and rub in, dip in ICE COLD BUTTERMILK, then instant potato flakes (raw), then back to the butttermilk spice and another shake in potato flakes. drop in deep fryer at 350. just trust me.

  5. I tried this recipe, and while it was tasty as hell, I found that leaving the marinade on as the "glue" for the dredge lead to the final product being a bit slimy under the skin. In the future, I'll rinse the marinade off and dredge in lightly seasoned flour (just salt and pepper).

Leave a Reply

Your email address will not be published. Required fields are marked *