How to Fry Chicken

Pan-frying is a dry-heat cooking technique in which food is partially submerged in oil in a pan, on a stovetop, with 

Try a test run it s a rule of thumb among experienced cooks that the first of some fried foods, such as the first fritter, won t be perfect. 

The oil might be at the perfect temperature, but adding a batch of food may lower it significantly. Counter this by turning up the flame to high just as you add the food, then lower it again moments later as you continue cooking. 

Now that you ve got the technique in hand, here s a classic recipe for buttermilk-marinated, down-home-style fried chicken. 

4 chicken legs, halved into drumsticks and thighs 

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