St. Louis Fried Chicken
The Gateway to the West delivers fried chicken with a uniquely Missouri twist - served alongside St. Louis's famous gooey butter cake. This sweet-savory combination represents the Show-Me State's German-influenced, comfort-food-loving culinary tradition.
Equipment Needed
Instructions
Start the cake first: Preheat oven to 350°F. Mix cake mix, 1 egg, and melted butter. Press into a greased 9x13 pan as the bottom layer.
Make the gooey layer: Beat cream cheese until smooth. Add 2 eggs, powdered sugar, and vanilla. Beat until smooth and pour over the cake layer. Bake 40-50 minutes until golden but still gooey in center.
Brine the chicken: While cake bakes, combine buttermilk and salt. Add chicken, cover, and refrigerate for at least 2 hours (or prep the night before).
Prepare breading: Mix flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
Heat the shortening: Melt shortening in a cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C).
Bread and fry: Dredge chicken in flour, shaking off excess. Fry 12-15 minutes per side until golden brown and internal temp reaches 165°F.
Rest the chicken: Transfer to a wire rack. Let rest 5 minutes while you slice the gooey butter cake.
Serve St. Louis style: Plate the fried chicken alongside a warm square of gooey butter cake dusted with powdered sugar. The sweet-savory combination is pure Missouri magic.
💡 Pro Tips & Variations
- Gooey butter cake origin: This St. Louis original was created by accident in the 1930s when a baker reversed the butter and flour ratios. The delicious mistake stuck.
- Warm cake is key: Serve the gooey butter cake slightly warm - the gooey center is best when not fully set.
- The St. Louis way: In St. Louis, sweet and savory often share a plate. Don't knock the combo until you try it.
- Ted Drewes pairing: For ultimate St. Louis authenticity, add a side of Ted Drewes frozen custard for dessert.
- Toasted ravioli appetizer: Start with another St. Louis original - toasted (fried) ravioli - before the chicken.
- Provel cheese option: Some St. Louis cooks add Provel cheese to their chicken sandwich version.