Indiana

Hoosier Pan-Fried Chicken

Indiana's no-fuss approach to fried chicken - pan-fried in a cast iron skillet with simple seasonings and honest technique. This Hoosier tradition celebrates the heartland's agricultural heritage and the kind of straightforward cooking that defines Midwest hospitality.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Hoosier Heritage

Equipment Needed

🍳 12" Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Splatter Screen
🍽 Tongs

Instructions

1

Brine in buttermilk: Combine buttermilk and salt in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight. This is the Hoosier way.

2

Prepare simple breading: Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish or paper bag. Hoosier cooking keeps seasonings straightforward.

Tip: Indiana cooks often use a paper bag for dredging - shake chicken pieces a few at a time for even coating.
3

Bring to room temperature: Remove chicken from buttermilk 30-45 minutes before cooking. Let excess drip off. Room temperature chicken cooks more evenly.

4

Heat the skillet: Melt shortening (and bacon drippings if using) in a 12-inch cast iron skillet over medium heat. The fat should come about halfway up the sides of the chicken. Heat to 325°F.

5

Dredge the chicken: Coat each piece thoroughly in the seasoned flour. Shake off excess and place on a rack. Let the coating set for 5 minutes.

6

Pan-fry with patience: Place chicken skin-side down in the hot fat. Don't move it for 12-15 minutes. Cover loosely with a lid or splatter screen. The chicken should sizzle steadily but not violently.

Tip: Partial covering helps cook the chicken through while still developing a crispy crust.
7

Flip once: Turn chicken and cook uncovered for another 12-15 minutes until golden brown and internal temp reaches 165°F. Only flip once - that's the Hoosier rule.

8

Rest and serve: Transfer to a wire rack or paper towel-lined plate. Rest 5 minutes. Serve with Indiana classics - mashed potatoes, cream gravy made from the pan drippings, and corn on the cob.

💡 Pro Tips & Variations

  • Bacon drippings matter: Saving bacon grease is a Midwest tradition. Adding it to the frying fat gives incredible flavor.
  • Cast iron is essential: A well-seasoned cast iron skillet is non-negotiable for authentic Hoosier pan-fried chicken.
  • Don't crowd the pan: Cook in batches if needed. Crowding lowers the oil temperature and makes soggy chicken.
  • Make pan gravy: Pour off most of the fat, add flour to make a roux, then add milk for classic cream gravy.
  • Indiana farm eggs: Dip chicken in beaten egg before flour for an even thicker coating - some Indiana cooks swear by this.
  • Sunday dinner tradition: In Indiana, fried chicken means Sunday dinner with family. Take your time and enjoy the process.
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