There are probably as many ways to fry chicken as there are cooks. Most methods were passed from generation to generation from traditional family recipes and instructions. It’s pretty hard to mess up skillet fried chicken unless you serve it medium rare or burned, but here are a few tips to assure perfectly fried chicken.
Tip 1. Cook chicken until the juices run clear when you pierce the meat close to the bone and the internal temperature reads 165°F. Checking temperature is easiest with an instant-read thermometer.
Tip 2. For the most flavorful skillet-fried chicken, make sure to completely coat the chicken pieces in the seasoned flour.
Tip 3. For best results, pat cut-up chicken dry with paper towels before dredging in seasoned flour to help coat the pieces.
Tip 4. When possible, use a cast-iron skillet. A large, well-seasoned cast-iron skillet will pan-fry your chicken without sticking.
Tip 5. Using medium-high heat, wait until the skillet is hot before adding the chicken. Let it cook on one side, without turning, until properly browned. When the chicken releases from the pan without sticking, turn to cook the other side.