Fried Chicken

Fried Chicken

Whats more to say?.. its Fried Chicken!

James Andrews


  1. 2.5 Pounds Chicken Parts
  2. To Taste lemon , juice of
  3. To Taste garlic , chopped
  4. To Taste black pepper , ground
  5. oregano
  6. 2.5 Cups all-purpose flour
  7. 1 Tablespoon garlic , chopped
  8. 1 Tablespoon black pepper , ground
  9. 1 Teaspoon cayenne pepper
  10. 1 Tablespoon sugar
  11. 2 Teaspoons paprika
  12. 1/2 Cup corn meal (optional)
  13. 1 Teaspoon salt


30 mins
  1. Add Photo

    There are some very important notes that I would like to make about my method for frying chicken. For me the best way is always a cast-iron skillet, I much prefer skillet frying to deep-frying. When the chicken actually touches the metal of the pan, it creates a flavor you just can't get otherwise.

  2. Add Photo

    Also, I dredge all my chicken and place on a rack 20 minutes before I am ready to actually fry, this allows the chicken to dry and promotes even browning.

  3. Add Photo

    Now let's proceed. Either use paper bag method, or the simple dredge method to coat chicken. It is important to keep the temperature of the oil at a consistent heat throughout frying, this can be achieved by adding chicken pieces slowly one or two at a time and not crowding the pan.

  4. Add Photo

    Heat 5 or 6 tablespoons of oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Continue to cook over medium heat turning until all sides are golden brown and meat is cooked thoroughly.

  5. Add Photo

    As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

  6. Add Photo

    The chicken can be checked for proper doneness using one of three methods. The best way to check for doneness is to use a meat thermometer. Chicken breast must reach 170°F and other pieces should be 180°F.

  7. Add Photo

    If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords