Poultry
Southern
Yield: 4-6
Author: Tammy Nichols
Fried Chicken, Covered Skillet - Master Cookbook Recipe # 526

Fried Chicken, Covered Skillet - Master Cookbook Recipe # 526

This traditional Southern method for Fried Chicken uses a lid to ensure every piece is cooked through perfectly while staying incredibly juicy on the inside. By using a deep iron skillet and vegetable shortening, you get a beautiful golden crust that holds its crunch. The secret is the "covered" technique, which steams the meat slightly as it fries, resulting in a tender, flavorful bird that is a true Sunday dinner staple.

This is recipe #526 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 35 minTotal time: 55 min
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Ingredients

  • 1 Whole fryer chicken (cut into pieces, breasts halved)
  • Salt & black pepper (to taste)
  • 2 to 3 Eggs (beaten)
  • 1-1/2 cups Self-rising flour
  • Crisco or vegetable shortening (enough for 1/2 inch in skillet)

Instructions

  1. Prep and Season: Rinse the chicken pieces and pat them dry with paper towels. Ensure your breasts are cut into two pieces each for even cooking. Season the chicken generously with salt and black pepper.
  2. Egg Wash and Dredge: Pour the beaten eggs over the seasoned chicken. Dredge each piece thoroughly in the self-rising flour until well coated.
  3. Rest: Let the coated chicken sit for 10 minutes before frying. This is crucial for making sure the flour stays on the chicken during the cooking process.
  4. Initial Fry: Melt enough shortening in a 3-inch deep iron skillet to reach about 1/2 inch high. Preheat until hot, then add the chicken. Fry until both sides are a light golden brown.
  5. The Covered Method: Place a lid on the skillet (make sure it has a steam hole to let moisture escape). Cook with the lid on for 5 minutes.
  6. Flip and Steam: Flip each piece of chicken, replace the lid, and cook for another 10 minutes.
  7. Final Finish: Flip one last time, reduce the heat slightly, and cook covered for a final 5 minutes.
  8. Drain and Rest: Remove the chicken and place it on a wire cooling rack with parchment paper or paper towels underneath to catch the oil. Allow the chicken to rest for a few minutes before serving.

Notes

Tammy’s Tips: The lid is your best friend for bone-in chicken because it traps just enough heat to make sure the meat near the bone is done without burning the outside! Always check that your juices run clear,if you see any pink or red, it needs a little more time. I aim for an internal temperature of 175°F for the perfect texture. Whatever you do, don't rest the hot chicken directly on paper towels or the bottom will get soggy.