I have made numerous attempts at perfecting Fried Chicken. I’ve done the buttermilk soak, buttermilk dip, yogurt dip, triple dip: egg, breadcrumbs, egg again, oven fried chicken. You name it, I have tried it. The easiest, no fail, fried chicken recipe is as simple as they come: Season with Kosher Salt and Pepper. For me it’s cayenne Pepper. I may add a little garlic powder from time to time. It all depends on my mood. I prefer the chicken this way simply because it taste exactly as it should, like Chicken!

My grandmother used to pan fry her chicken. It seemed as if she would turn the chicken repeatedly, for what seem like a very long time. She had to ensure that the chicken was cooked through. My method is somewhat different. I refuse to stand and pan fry a chicken. Not that it’s a bad thing…I just don’t.

Here’s what I do:
I mix my dry spice blend: Salt, Cayenne Pepper, Garlic Powder and All Purpose Flour/Panko.
Dust my already seasoned chicken in my spice blend.
I get my dutchie (dutch pot), fill it about halfway with oil.
I don’t use a thermometer or anything to gauge the temperature, however I use one piece of chicken as the “tester” chicken. After tasting that first piece of chicken, you can determine if it needs more salt, and adjust your seasonings as you like.
I get the oil nice and hot.
I place the chicken in the dutchie. The oil should cover the chicken by about 1 inch.
I allow each piece of chicken to fry for about 10 minutes on each side, then flip with a tong and do the same for the other side. (Do not pierce the chicken with a fork. The juices will run and you will have dry chicken)
The chicken will float to the top when it’s done.
I remove the chicken from the dutchie and place on a baking sheet, which I then transfer to the oven for another 20 minutes at 400 degrees.

It never fails.