Awesome Pan Fried Chicken From Cooks Illustrated Food

SKILLET-FRIED CHICKEN

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

AWESOME PAN FRIED CHICKEN FROM COOKS ILLUSTRATED

Steps:

• Wash chicken. Pat dry and season lightly with salt and pepper.
• Heat 2 tbsp oil over medium high heat. Add chicken skin side down. Cook for 6-8 minutes.
• Carefully flip chicken in pan, using tongs. (I find that a rolling motion, as opposed to a pulling or pushing, helps to get the chicken up without pulling off the skin.) Reduce heat to medium low. Add chicken broth. Cover pan and cook 15 minutes.
• Remove chicken from pan. Pour off broth into a bowl or saucepan for use in gravy. Carefully wipe out pan with paper towels.
• Add remaining tbsp of oil in pan. Place chicken pieces back in pan skin side down. Cook another 5 minutes.

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

PAN FRIED CHICKEN

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

BATTER-FRIED CHICKEN FROM COOK'S ILLUSTRATED

Steps:

• Whisk one qwt. cold water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to one hour.
• Whisk water, flour, cornstarch, pepper, paprika, baking powder, salt, and cayenne in large bowl until smooth. Refrigerate batter while chicken is brining.
• Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels.
• Rewhisk batter. Transfer half of chicken to batter. One by one, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers to 160 degrees, 12-15 minutes.
• Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
• Can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a pre-heated 450 degree oven for about 10 minutes.