Sometimes the best recipes are the ones made with love and a few simple ingredients, and that is definitely the case with this easy and simple fried chicken recipe. My mom has always made the best friend chicken and I was stunned when I realized how simple her recipe was. This fried chicken recipe lets the chicken be the star of the show.
How to make simple fried chicken
Start by pouring oil into your electric skillet or cast iron skillet until it is approximately 1/4″ deep.
Heat your oil in an electric skillet on high heat or in a cast iron skillet on the stove over medium high heat. You’ll know your oil is heated and ready to cook your chicken when a pinch of flour dropped in the oil sizzles.
Rinse 10 chicken drumsticks in the sink. Do not pat them dry. Add approximately 1 cup of all purpose flour to a bowl. Coat your wet drumsticks in the flour.
Sprinkle one side of your drumsticks with salt, pepper, and cayenne pepper (optional). Place them in your electric skillet on high heat or in a cast iron skillet on the stove over medium high. Do not let your drumsticks touch. Cook for 5 minutes or until browned.
After 5 minutes, sprinkle the other side of your drumsticks with salt, pepper, and cayenne and then flip your drumsticks. Allow them to cook for approximately 5 minutes on the back, or until browned.
Once the front and back of your drumsticks are browned, turn your heat down to medium low. Use a fork to flip your drumsticks onto their side. Fry for 5 minutes, or until the sides are browned.
After about 5 minutes, once the sides are browned, flip your chicken to the other side for 5 minutes to brown.
Once all 4 sides of the drum sticks are browned, flip them back to the front. Cook for 5 minutes. After 5 minutes, flip them to the back and cook for 5 minutes. Then, flip them on one side and cook for 5 minutes. Flip them to the other side and cook for 5 minutes. Continue flipping and cooking at 5 minute intervals until cook through. The chicken will be cooked through when there is no more blood and the internal temperature reaches 170-175 degrees in the thickest part of the meat with a meat thermometer.
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Easy and Simple Fried Chicken
Description
Sometimes the best recipes are the ones made with love and a few simple ingredients, and that is definitely the case with this easy and simple fried chicken recipe.
Ingredients
Instructions
- Start by pouring oil into your electric skillet or cast iron skillet until it is approximately 1/4″ deep.
- Heat your oil in an electric skillet on high heat or in a cast iron skillet on the stove over medium high heat. You’ll know your oil is heated and ready to cook your chicken when a pinch of flour dropped in the oil sizzles.
- Rinse 10 chicken drumsticks in the sink. Do not pat them dry. Add approximately 1 cup of all purpose flour to a bowl. Coat your wet drumsticks in the flour.
- Sprinkle one side of your drumsticks with salt, pepper, and cayenne pepper (optional). Place them in your electric skillet on high heat or in a cast iron skillet on the stove over medium high. Do not let your drumsticks touch. Cook for 5 minutes or until browned.
- After 5 minutes, sprinkle the other side of your drumsticks with salt, pepper, and cayenne and then flip your drumsticks. Allow them to cook for approximately 5 minutes on the back, or until browned.
- Once the front and back of your drumsticks are browned, turn your heat down to medium low. Use a fork to flip your drumsticks onto their side. Fry for 5 minutes, or until the sides are browned.
- After about 5 minutes, once the sides are browned, flip your chicken to the other side for 5 minutes to brown.
- Once all 4 sides of the drum sticks are browned, flip them back to the front. Cook for 5 minutes.
- After 5 minutes, flip them to the back and cook for 5 minutes.
- Then, flip them on one side and cook for 5 minutes.
- Flip them to the other side and cook for 5 minutes.
- Continue flipping and cooking at 5 minute intervals until cook through. The chicken will be cooked through when there is no more blood and the internal temperature reaches 170-175 degrees in the thickest part of the meat with a meat thermometer.
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