Summer Fried Chicken
A Guide to a Pan-Fried Southern Classic
Not all fried chicken is equal.
Deep fried vs pan fried?
Single fried vs double-fried?
Battered vs Dredged?
The list goes on…
All have their merits but for today we are going to cook up Southern style fried chicken at home.
For more info on where to get the Colonel’s secret spice blend and a new cookbook on fried chicken, check the last substack drop! ⬇️
The Colonel's Fried Chicken Secret
There might be no other brand more iconic for fried chicken than Kentucky Fried Chicken. Harland Sanders went from a struggling door-to-door salesman to building a fried chicken empire that dominated the globe. Cooking with Octopod is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Southern Fried Chicken
Fried chicken in the South is an iconic dish. Back in the day chicken was dredged by shaking it in a brown paper bag and Crisco was the fat of choice for frying chicken.
Some people probably still do this but below is my updated take on a retro-classic that is perfect for summer cookouts or picnics.
Remember to make more than you need because cold fried chicken is equally delicious 🤤
Pan-Frying
When pan frying we are going to be using a deep skillet (traditionally cast iron) or you can use an electric skillet for greater surface area if frying for a crowd.
A depth of 2-3inches of cooking fat gives the bottom of the chicken a shallow fry. This is different from deep fat frying where the chicken is free floating in a jacuzzi of oil.
The shallow pan fry means the chicken pieces are in contact with the bottom of the pan which creates a different texture vs deep fat frying (which I love).
You will also use substantially less oil vs deep fat frying.
Fat/Oil
I like to make a blend with what I have on hand. Peanut oil is my primary base (or palm works well too; could use avocado if you want) then add bacon grease and pork lard if I have on hand. Rendered chicken fat (aka schmaltz) is also heavenly but most people don’t have on hand.
A word on tallow: I know everyone seems to be on a tallow kick. I would not use for fried chicken. Beef tallow has an assertive flavor that I feel is too much for the more delicate poultry. Too much of a good thing, if you will. Great for fried potatoes, not so much for fried chicken.
Chicken
Whole chicken.
On the bone.
With Skin.
We are not making chicken tenders 😑
Butchering the bird and size is also really important.