Charles Gabriel's Country Pan-Fried Chicken
20m prep 15m cook 8h ready
A straightforward, no-fuss fried chicken recipe from master fryer Charles Gabriel. The chicken is seasoned, dipped in eggwash, dredged in flour, and pan-fried to juicy perfection with a thin, crisp crust.
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.3 mg
- Iron: 4.73 mg
- Magnesium: 27.9 mg
- Phosphorus: 166 mg
- Potassium: 181 mg
- Zinc: 1.08 mg
Let's Cook
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Step 1.
Season the chicken with salt, pepper, and your choice of spices 8 hours before cooking; refrigerate.
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Step 2.
Heat oil to 1/2 inch depth in a wide, heavy pan over medium heat until it sizzles when a piece of chicken is added.
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Step 3.
Beat egg and milk together; season with salt, pepper, and spices.
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Step 4.
Season flour with salt and spices in a bowl.
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Step 5.
Pour eggwash over chicken, stir to coat, then dredge pieces in flour, shake off excess, and place on a platter without touching.
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Step 6.
Add chicken skin side down to hot oil, starting with thighs and legs; do not overcrowd.
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Step 7.
Fry at a steady, vigorous bubble, flipping every 5 minutes until walnut brown, about 15 minutes total; stab thighs with tongs to ensure doneness.
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Step 8.
Remove chicken, drain on paper towels, rest uncovered for a few minutes before serving.
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