Oklahoma Panhandle Fried Chicken
From the wide-open spaces of the Oklahoma Panhandle comes this hearty country-style fried chicken. Seasoned with a blend of spices that reflects Oklahoma's position at the crossroads of Southern and Western cooking traditions, this chicken is perfect for feeding hungry ranchers and families alike.
Equipment Needed
Instructions
Brine the chicken: Combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate at least 6 hours or overnight.
Prepare the seasoned flour: In a large paper bag or bowl, combine flour, paprika, garlic powder, onion powder, cayenne, chili powder, salt, pepper, and thyme. Shake or whisk to combine.
Room temperature: Remove chicken from refrigerator 30 minutes before frying. Cold chicken drops oil temperature.
Heat the fat: Add shortening or oil to a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C).
Dredge thoroughly: Remove chicken from buttermilk. Add to seasoned flour and shake vigorously to coat. Remove and let rest 5-10 minutes.
Fry the chicken: Place chicken pieces skin-side down in hot oil. Don't crowd the pan. Fry 15-18 minutes per side until deep golden brown.
Check for doneness: Internal temperature should reach 165°F (74°C). The coating should be a rich golden-brown color.
Drain and season: Transfer to a wire rack set over a baking sheet. Season immediately with salt while hot.
Keep warm: If frying in batches, keep finished pieces warm in a 200°F oven until all chicken is done.
Serve Panhandle style: Arrange on a platter and serve with fried okra, mashed potatoes with cream gravy, black-eyed peas, and cornbread for a true Oklahoma spread.
💡 Pro Tips & Variations
- Use the paper bag method: Traditional Oklahoma cooks shake chicken in a paper bag for even coating - it's the Panhandle way.
- Add more chili powder: For a spicier Oklahoma kick, double the chili powder in the flour mixture.
- Cast iron is essential: Nothing maintains heat like cast iron. It's been the pan of choice in Oklahoma kitchens for generations.
- Make cream gravy: Use some of the frying oil to make Oklahoma-style cream gravy - just add flour, milk, salt, and pepper.
- Picnic perfect: Oklahoma fried chicken is traditionally served at room temperature at picnics and potlucks.
- Next day eating: This chicken is excellent cold or reheated - a Panhandle ranch hand tradition.