The key to crispy chicken on the stovetop is using the right deep-frying pan. And here's the secret: The best pan for deep-frying isn't a pan at all!
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Fried chicken is nearly universally loved. And with so many great recipes, there are heated debates about which seasonings to use, the role of buttermilk, how long to let the chicken rest before frying and single- vs. double-dipping. But home cooks too often deprive themselves of the joys of crispy, juicy, home-fried chicken for one reason: fear.
The Scary Truth About Deep-Frying
It’s not as if the fear is completely irrational. Unless you own an electric deep-fryer, you’re cooking with hot oil on the stovetop, which is known for its tendency to spatter. (Be sure to use a deep fry thermometer for accuracy). Plus, there’s an added concern: The vast majority of house fires start in the kitchen, and grease fires are notoriously bad. So as much as we love fried chicken, it’s understandable that some might hesitate to fill a skillet with oil, light the burner and stand back.
Our Answer
Luckily, the answer is simple. Forget the skillet, and don’t even think about using any other shallow cooking pan. Our Test Kitchen recommends grabbing a pot instead. The key to fright-free deep-frying is using a pot with high sides. A cast-iron Dutch oven is the perfect vessel. It’ll give you plenty of room for a generous layer of oil while keeping the spattering mess to a minimum, and in the unlikely event of a fire, it’s a split-second’s work to set the pot’s lid on top to starve the fire of oxygen.
Test Kitchen Tip: Hot oil is crucial to a successful fry. If the oil isn’t hot enough, the coating will get soggy. Work with a few pieces of chicken at a time to ensure the oil temperature doesn’t drop too much. Once you’ve removed the cooked chicken, wait for the oil to come all the way back up to temperature before adding the next batch.
Now that you’re no longer afraid of the process, you can reap the rewards that home deep-frying brings to our favorite comfort food. And if you still can’t overcome your fear of frying, there are many great recipes for oven-fried chicken, which has a beauty all its own!
Try Our Best Fried Chicken Recipes
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Taste of Home
Southern Fried Chicken Strips
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. —Genise Krause, Sturgeon Bay, WI
Go to Recipe
Got leftovers? Here's how to reheat fried chicken and keep it crispy.
Best-Ever Fried ChickenCrispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
Air-Fryer Nashville Hot ChickenI live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee
Best Ever Fried Chicken WingsFor game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! —Nick Iverson, Denver, Colorado. Want to make sure there's fried chicken for every last guest? Learn from the expert how to fry chicken for a crowd.
Gram's Fried ChickenAs a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina
Cornmeal Oven-Fried ChickenThis cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. —Deborah Williams, Peoria, Arizona
Fried Lemon-Pepper WingsThese lemon-pepper wings are perfect for game day. Try these out if you've been stuck in a chicken wing rut. Add grated lemon zest to the butter mixture if you want a more pronounced lemon flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Crispy Sage Chicken TendersOne of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. —Deb Perry, Traverse City, Michigan
Oven-Fried Chicken DrumsticksThis fabulous recipe uses Greek yogurt to create an amazing marinade that makes the chicken incredibly moist. No one will guess that it has been lightened up and is not even fried! — Kim Wallace, Dennison, Ohio. Next, learn how to make oven-fried chicken wings.
Copycat Chick-Fil-A Chicken NuggetsI developed this recipe specifically to copycat Chick-fil-A chicken nuggets. The first time I made them I knew I had a winner because the whole family fought over who got the last one! For a dipping sauce, combine equal parts barbecue sauce and Dijon mustard, then stir in honey to taste. —Jeni Pittard, Statham, Georgia
Chicken FingersAlmost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. —Charlotte Baillargeon, Hinsdale, Massachusetts
Crispy Fried ChickenIf you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep-fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
Sweet Potato-Crusted Chicken NuggetsI was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York
Crispy Ranch Fried ChickenIt's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. —Taste of Home Test Kitchen
Fried Chicken StripsI recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California
Southern-Style Oven-Fried ChickenI call this America’s best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. —Elaina Morgan, Rickman, Tennessee
Picnic Fried ChickenFor our family, it's not a picnic unless we have fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a golden oldie recipe for me—I've used it any number of times. —Edna Hoffman, Hebron, Indiana
Savory Mustard Chicken and Stuffing WafflesAdding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. —John Ginn, Carlisle, Pennsylvania
Spicy-Good Chicken WingsWe enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee
Pigeon River ChickenFor a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It’s delectable warm or cold. —Lib Jicha, Waynesville, North Carolina
Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.
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Updated: Sep. 14, 2023
