Skillet-fried chicken from Heartlandia: Heritage Recipes from Portland's The Country Cat (page 156) by Adam Sappington and Jackie Sappington and Ashley Gartland

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Olive oil-braised pole beans; Pecan spoonbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on May 29, 2017

    Delicious! Takes some time with this technique (a day in brine, a day in buttermilk), but results in some of the best fried chicken I've ever had. So crispy, so juicy, so flavorful. And the boneless, skin-on chicken is so enjoyable to eat. I knew I wouldn't be able to find that in the store, so I just cut up a whole chicken that way myself, which wasn't that difficult.

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