Skillet Fried Chicken

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Escalate your kitchen game with a recipe that’s bound to become a family favorite: Skillet Fried Chicken. Straight from the kitchen of the one and only Rachel Ray, this dish is a testament to the timeless allure of comfort food done right. With its crispy golden exterior and juicy, tender interior, this Skillet Fried Chicken hits all the right notes, making it a go-to option for any occasion.

What makes this recipe stand out? It’s not just about the flavors (though they’re undeniably delicious); it’s about the simplicity and ease of preparation. Whether you’re a seasoned home cook or just starting out on your culinary journey, you’ll find that this recipe is approachable and straightforward, yet delivers impressive results every time.

Forget about complicated techniques or hard-to-find ingredients – with Rachel Ray’s Fried Chicken, you’ll have everything you need right in your pantry. From pantry staples like flour and spices to the star of the show – fresh, bone-in chicken pieces – this recipe keeps things simple without sacrificing on flavor.

So, if you’ve ever wondered how to achieve that perfect balance of crispy and juicy, look no further. Rachel Ray has you covered with her tried-and-true method for Skillet Fried Chicken. So go ahead, roll up your sleeves, and get ready to create a meal that’s sure to impress. Whether it’s a cozy family dinner or a casual gathering with friends, this Fried Chicken is guaranteed to be a hit.

Serve this Skillet Fried Chicken with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes. Also, pairs well with Parmesan Asparagus or Garlicky Roasted Broccoli.


Skillet Fried Chicken

Skillet Fried Chicken

Enjoy this all-star, easy-to-follow Skillet Fried Chicken recipe from Rachel Ray. This easy recipe for Skillet fried chicken is the only one you’ll ever need. If you’re looking to learn how to make the best Skillet fried chicken around, just ask Rachel.

  • Author: Rachel Ray
  • Prep Time: :25
  • Cook Time: :30
  • Total Time: :55
  • Yield: 4 1x
  • Category: Entree
  • Method: Stove Top


Units Scale
  • 1/4 cup (packed) dark brown sugar
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon hot sauce, such as Tabasco
  • Salt and pepper
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 1/4 cups flour
  • 2 teaspoons cayenne
  • 2 teaspoons garlic powder
  • 2 teaspoons baking powder
  • 2 teaspoons paprika
  • 1 egg
  • 3 cups plus 1 tbsp. vegetable oil


  1. In a medium saucepan, bring 4 cups water, the brown sugar, worcestershire, hot sauce, 2 tbsp. salt and 1 tbsp. pepper to a simmer over medium-high heat, stirring, until the sugar dissolves. Transfer to a large, heatproof bowl and let cool to room temperature. Add the chicken (make sure it’s submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
  2. In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp. salt and 1 tsp. pepper. In another bowl, whisk 1 1/2 cups water, the egg and 1 tbsp. oil. Slowly whisk the flour mixture into the liquid mixture.
  3. In a large (10- to 12-inch) cast-iron skillet, heat the remaining 3 cups oil until it registers 325 degrees on an instant-read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drip off, then add to the skillet (the chicken won’t be entirely submerged in the oil). Fry, turning once, until the chicken is deep golden-brown, 12 to 14 minutes. Transfer to paper towels to drain. Increase the heat, if necessary, to bring the oil back to 325 degrees. Batter and fry the remaining chicken, then transfer to paper towels to drain.
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