Iowa

Iowa Skillet Fried Chicken

From the heart of America's breadbasket comes this honest, satisfying skillet fried chicken. Iowa's farm families have perfected this simple technique over generations, using fresh eggs, real butter, and the kind of straightforward cooking that makes the Midwest great.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Farm Fresh

Equipment Needed

🍳 Cast Iron Skillet

🌡 Thermometer

🥣 Paper Bag

🧬 Wire Rack

🍽 Tongs

For the Chicken

1 whole chicken (3.5-4 lbs), cut into pieces 2 large farm eggs 1 cup whole milk

For the Breading

2 cups all-purpose flour 1 1/2 tsp salt 1 tsp black pepper 1/2 tsp paprika

For Frying

1/2 cup butter 1/2 cup lard or vegetable shortening

Instructions

Prepare the egg wash: Beat eggs and milk together in a shallow bowl. This Iowa method creates a richer coating than buttermilk alone.

Season the flour: Put flour, salt, pepper, and paprika in a paper bag. Shake to mix. Iowa farm cooks have used the paper bag method for generations.

Tip: Keep the seasonings simple - Iowa cooking lets the quality of farm-fresh ingredients shine through.

Bring chicken to room temperature: Let chicken sit out for 30 minutes. Season generously with salt and pepper.

Heat the fat: Melt butter and lard together in a large cast iron skillet over medium heat. The fat should come about 1 inch up the sides. Heat to 325°F.

Coat the chicken: Dip each piece in egg wash, then add to the paper bag with flour. Shake vigorously to coat. Shake off excess.

Skillet fry carefully: Place chicken skin-side down in hot fat. Cook uncovered for 12-15 minutes. The butter will foam and then subside - that's normal.

Tip: The butter adds incredible flavor but burns easily. Keep heat at medium and watch the color.

Turn and finish: Flip chicken and cook 12-15 minutes more until golden brown and internal temp reaches 165°F. The crust should be deeply golden from the butter.

Serve Iowa style: Drain on a wire rack. Serve with mashed potatoes, sweet corn, and Iowa cream gravy made from the pan drippings. This is State Fair worthy cooking.

💡 Pro Tips & Variations

Butter is key: The butter/lard combination is what makes Iowa skillet chicken special. Don't substitute vegetable oil.
Farm eggs: Iowa farm eggs with deep orange yolks create a richer coating. Seek out local eggs when possible.
Paper bag tradition: The paper bag method is an Iowa farm kitchen staple. It works better than a plate for even coating.
Make cream gravy: Scrape up the browned bits (fond), add flour, then milk and cream for authentic Iowa cream gravy.
State Fair connection: This is the style of chicken you'll find at the Iowa State Fair - simple, perfect, fried.
Pair with sweet corn: Iowa sweet corn is legendary. It's the required side dish for Iowa fried chicken.

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