Kansas Farmhouse Fried Chicken
Buttermilk-soaked, pan-fried chicken with a crisp golden crust, a Sunday staple on Kansas farms.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Cast iron skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 34
- carbs
- 22
- protein
- 38
- calories
- 560
Instructions
- 1
Place the chicken pieces in the buttermilk. Soak them in the fridge for at least 4 hours or overnight.
- 2
Mix the flour, paprika, salt, and pepper in a shallow dish.
- 3
Lift the chicken from the buttermilk and let excess drip off. Coat each piece completely in the seasoned flour.
- 4
Heat the lard in a cast-iron skillet to 325°F.
- 5
Fry the chicken skin-side down first. Work in small batches so you do not crowd the skillet.
- 6
Cook for about 10-12 minutes per side. Fry until deep golden and cooked through.
- 7
Place the chicken on a wire rack set over paper towels to drain.
- 8
Sprinkle with a little extra salt while hot, then serve.
Chef's tips
Keep the fat temperature steady around 325°F so the crust does not burn before the meat cooks through. Use a meat thermometer to check for a 165°F internal temperature.
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat in a 375°F oven on a wire rack to keep the crust crisp.
Common mistakes to avoid
- •Frying at too high a heat, which burns the crust
- •Crowding the skillet, which drops the fat temperature
Serving suggestions
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