Recipe: Black Skillet Fried Chicken

 Fried Chicken

Fried Chicken by Janet Coffield

Black Skillet Fried Chicken(Similar to Paula Deen's Southern Fried Chicken)


  • 4 lb. Cut-up Chicken(legs, thighs, etc)
  • 1 cup Texas Pete Hot Sauce(brand opt)
  • 1 Large Egg
  • 1/3 cup Water
Seasoning:(Paul Deen's House Seasoning)
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Pepper
  • 1/4 tsp. Garlic Powder
Dredging Mixture:

  • 2 cups Self-Rising Flour
  • OR Opt. 2 cups All Purpose Flour, 1 Tbsp. Baking Powder, and 1/4 tsp salt


  1. Heat cast iron skillet filled with vegetable oil half way (prevent boil over/fire) or 350f electric skillet.
  2. Sauce: Beat the egg and water in a medium sized mixing bowl. 
  3. Whisk the hot sauce into the egg & water mixture. 
  4. Seasoning: Add salt, powder & garlic powder. (House Seasoning)
  5. Dredging Mix: Add flour ingredients together.(flour, salt, baking soda)
  6. Rinse Raw Chicken and pat dry. Wash hands.(Safety: keep counters and dishes clean)
  7. Sprinkle or Pat the Seasoning Mix on the raw chicken pieces.
  8. Drop the raw chicken, one piece at a time into the Hot Sauce Mixture.
  9. Roll the sauced chicken pieces individually in the Flour Mixture. Coat well.
  10. Carefully drop the coated chicken into the hot oil. (slowly to prevent burns & splatter)
  11. Add only a few pieces of chicken at a time to prevent crowding.
  12. Fry until brown and crisp. Use a cooking thermometer. Poultry is 180 F.
  13. Dark meat about 14 minutes and white is 10 minutes. (turn half way) Thermometer 180F. 
  14. Drain cooked chicken on paper towels.
  15. It's done if the juice runs clear and/or 180 F.
Pictured above: Black Skillet Fried Chicken, Buttered Mashed Potatoes, Garlic Green Beans and Dipping Sauce.

Notes: I bought 10 large cut-up chicken thighs and the ingredients were amply for this recipe. The original recipe called for 4 eggs. I opted to use only one large egg. You can use an electric skillet or frying pan. (black skillet) If using a non-electric skillet the chicken may darken more quickly. You may need to adjust the heat if it smokes. Using a lid on your non-electric skillet/pan will help the chicken from cooking too quickly. I prefer using a cooking thermometer for cooking meat accurately. I would suggest if you want the chicken more spicy to allow over night marinating with hot sauce. This recipe was not overly spicy. Child friendly. For safety issues, do not leave the kitchen when frying chicken. Keep counters and dishes clean to prevent illness. And, electric skillets can be a hazard if knocked over. Cook safe. Have fun!  Enjoy!

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