Golden, deeply seasoned, and impossibly crunchy, this skillet-fried chicken proves why a cast-iron pan is the best vessel for making exceptional Southern fried chicken at home. Instead of relying on an overnight buttermilk soak, this recipe seasons the chicken with a bold dry rub that rests overnight, allowing the salt and spices to flavor the meat to the bone. A quick dip in buttermilk and a light flour coating transform the skin into a deeply browned, craggy crust that’s shatteringly crisp without overwhelming the juicy chicken beneath. The combination has been a Bon Appétit favorite since it first appeared on the cover of our February 2012 issue.
A shallow fry in just a few cups of peanut oil gives pan-fried chicken its signature crackly exterior while keeping the process approachable for home cooks. The key is maintaining a steady oil temperature (between 300° and 325°), letting the dredged chicken rest before cooking so the coating hydrates and adheres, and using an instant-read thermometer to know exactly when each piece is done. Best of all, the leftovers are just as delicious served cold the next day.
Skillet-fried chicken FAQ
Why use an overnight dry rub instead of a buttermilk marinade?
Seasoning the chicken overnight gives the salt time to penetrate the meat, making every bite flavorful while helping the skin fry up especially crisp. The buttermilk—which can overly tenderize the meat if left soaking too long—comes later, acting as the base for the dredge rather than an overnight marinade.
Why is cast iron best for skillet-fried chicken?
A cast-iron skillet retains heat exceptionally well, making it easier to maintain a steady oil temperature for evenly browned, crispy chicken. Its wide, heavy base and tall sides also make it ideal for shallow frying.
Learn more about caring for cast iron →
What does “cut into 10 pieces” mean?
To get 10 pieces, a whole chicken is broken down into two wings, two drumsticks, two thighs, and four breast pieces (halved horizontally so that they are roughly equivalent in size to the thighs). If you’d rather skip the butchery, most grocery stores can do this for you, or you can substitute an equal weight of bone-in thighs, drumsticks, and breast pieces.
Do I have to use peanut oil?
Peanut oil produces an especially crisp, deeply browned crust because of its high smoke point, but a neutral, high-heat oil such as vegetable or canola oil will also work. Read more in our guide to cooking oils →
Why do different chicken pieces cook at different rates?
Wings cook more quickly than thighs and drumsticks, and breasts take longer still. The exact timing depends on the size of each piece of chicken. Rather than relying solely on the clock, use an instant-read thermometer and remove each piece when its thickest part reaches 160°; carryover cooking will bring it to a safe serving temperature.
Can I make skillet-fried chicken ahead?
Absolutely. Let the chicken cool on a wire rack to preserve its crisp crust, then enjoy it warm or cold. Properly fried chicken stays remarkably juicy and flavorful the next day, making it ideal for picnics, lunches, and leftovers.
Recipe information
Total Time
1 hour 30 minutes (plus dry brining, 45 minutes–overnight)
Yield
4 Servings
Ingredients
1
2
1
1½
¾
½
½
1
2
3
Special Equipment
Need to make a substitution?
Preparation
Step 1
Place one 3½–4-lb. chicken, cut into 10 pieces, backbone and wing tips removed, in a medium bowl; add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. freshly ground black pepper, 1½ tsp. paprika, ¾ tsp. cayenne pepper, ½ tsp. garlic powder, and ½ tsp. onion powder and toss to coat chicken. Cover and chill at least 45 minutes and up to 12 hours.
Step 2
Whisk 1 large egg, 2 cups buttermilk, and ½ cup water in another medium bowl. Whisk 3 cups all-purpose flour and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a third medium bowl.
Step 3
Place a wire rack inside a rimmed baking sheet. Working with 1 piece at a time (use one hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl, then dredge in flour mixture, tapping against bowl to shake off excess. Repeat process to build a defined coating on chicken. Transfer to prepared rack. Let chicken sit at room temperature 15 minutes to allow coating to hydrate.
Step 4
Meanwhile, set a second wire rack inside another rimmed baking sheet. Pour peanut oil into a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) to come ¾" up sides (3–4 cups). Prop a deep-fry thermometer in oil so bulb is submerged. Heat over medium-high until thermometer registers 350°.
Step 5
Arrange 5 pieces of chicken in skillet and fry, turning with tongs every 1–2 minutes and adjusting heat as needed to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken pieces registers 160°, about 12 minutes for wings and 15 minutes for thighs, legs, and breasts.
Step 6
Using tongs, remove chicken pieces from skillet, allowing excess oil to drip back into skillet; transfer to second rack. Repeat with remaining chicken pieces; let cool at least 10 minutes before serving.
Editor’s note: This skillet-fried chicken recipe first appeared in our February 2012 issue. We’ve updated it with refined cooking guidance, reader-informed tips, and helpful FAQ to make this Bon Appétit classic even easier. Head this way for more of our favorite frying recipes →