Extra Crispy Pan-Fried Chicken

Fried chicken carries a certain American mystique to it. This mystique harkens back to the days of Colonel Harlan Sanders and his secret 11 herbs and spices. But there are so many ways to pan fry chicken: brine, buttermilk, secret sauces, cast-iron skillets, old-family recipes, new family recipes, and on and on. This is an old Mennonite recipe that relies on brining the bird first. Much has been written in the media. The history of fried chicken is a storied one full of twists and turns and surprising orgins. And Facebook and Pinterest are full of fried chicken recipes swapped and shared.

This recipe comes to us from the Shenendoah Valley of Virginia, in the Old Order Mennonite settlement near Dayton. In this isolated and insulated valley family recipes stay in families for generations with just minor tweaks.

True to tradition in Amish and Mennonite communities, this recipe does not rely on a ton of spices. I mean, if Colonel Sanders delicious fried chicken has 11 herbs and spices, this recipe knocks it out of the park with just 7 basic ingredients (not counting the brine).

Somewhere in some isolated hamlet across the Deep South I imagine someone, has the best recipe for fried chicken. But it’s like the best of anything, somewhere there is a “best” pizza, but how do you find it?

It is amazing how American fried chicken traditions have caught on across the world. I remember living overseas and being homesick as a child, but we’d see the giant face of Col. Sanders on a big red and white bucket in some Arabian city and be transported back to home immediately.

These are very basic spices. I mean, I've seen fried chicken recipes with 30 ingredients, this does not and I'd not add a lot of extras to this. Many recipes on Amish365, I encourage experimentation and additions and such, but with fried chicken and it's tried and true traditions, I think if you mess with an old recipe you run the risk of messing up the delicate balance of flavors.

Dredge in flour mixture and dip in milk, gives it this great sealed in flavor.

As you can see, you'll get spices, flour, etc coming off the chicken as you did it into the milk, but that's fine.

You can fry this chicken until golden brown in a deep pot, a dutch oven, a stainless steel skillet and whatever you use it will turn out great and flavorful. That said, the single best utinsel to use, if you have it, is a heavy cast-iron skillet. Many old-time Amish cooks still use cast iron and the heat conduction, flavor melding and frying all does a superior job in cast iron. If your skillet is smaller, just make it in batches, soak up the grease on some a paper towels, and serve.

🙋 FAQ

What cut of chicken should I use?

You can use drumsticks, chicken thighs, or chicken breasts.

What type of shortening should I use for frying chicken?

Most old-fashioned Amish cooks will use lard. Lard gives an amazing flavor, but some people don't like using it for the perceived fattiness of it. Vegetable oil also works well for frying, as does canola oil for a healthier option. But lard will make a wonderfully crispy chicken. Peanut oil is also an option if you are looking for a nice flavor and it has a high smoke point so you won't have to worry about getting your kitchen all smoky accidentally setting off the alarm.

This extra crispy pan-fried chicken pairs well with a nice potato salad, coleslaw, baked beans and some honey-mustard to dip in.

Enjoy this recipe for extra crispy pan-fried chicken, you'll experience an old Mennonite favorite!

🍗 Extra Crispy Pan-Fried Chicken

1 1 /4 cups whole-wheat flour
1 1 /4 cups white flour
1 cup cornmeal
1 teaspoon thyme
1 teaspoon black pepper
1 tablespoon poultry seasoning
1 teaspoon salt
2 cups of milk (for dipping)

Optional Brine:

2 quarts water
½ cup salt
½ cup sugar

📋 Instructions

Marinate chicken pieces in favorite brine for chicken overnight if you wish (see below).
Drain and dip chicken pieces in flour mix.
Then dip in milk, then in flour mix again.
Fry in deep skillet in hot oil or shortening until done (25 - 30 minutes).