West Virginia

Appalachian Fried Chicken

From the mountains of West Virginia comes this humble, hearty fried chicken that has fed Appalachian families for generations. Made with simple ingredients, fried in a well-seasoned cast iron skillet, and served with love - this is comfort food that warms the soul like a Mountain State sunset.

⏱ Total 1hr 45min 🍴 Serves 6 🏔 Mountain Style ⭐ Appalachian Heritage

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Mixing Bowls
🌡 Thermometer
🥚 Wire Rack
🔥 Paper Bag

Instructions

1

Soak the chicken: Combine buttermilk and salt. Add chicken, cover, and refrigerate for at least 4 hours or overnight.

Tip: Appalachian cooks have always known that buttermilk tenderizes chicken - it's mountain wisdom passed down through generations.
2

Make the seasoned flour: In a large paper bag, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Shake to mix.

3

Bring to room temperature: Remove chicken from refrigerator 30 minutes before frying.

4

Heat the lard: Melt lard or shortening in a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). Lard is traditional and gives the best flavor.

5

Shake and coat: Add chicken pieces to the paper bag and shake vigorously until well coated. Rest on wire rack 10 minutes.

6

Fry the chicken: Place pieces skin-side down in hot lard. Don't crowd. Fry 15-18 minutes per side until deep golden brown.

7

Check for doneness: Internal temperature must reach 165°F (74°C). The crust should be a beautiful golden brown.

8

Drain and season: Transfer to a wire rack. Season with a light salt sprinkle while hot.

9

Rest briefly: Let chicken rest 5 minutes before serving.

10

Serve Appalachian style: Serve with ramps (in season), pinto beans, cornbread, fried apples, and sweet tea for a true Mountain State feast.

💡 Pro Tips & Variations

  • Use lard: Appalachian families traditionally used lard rendered from their own hogs. It gives the best flavor and crispiest crust.
  • Paper bag method: The shake-in-a-bag technique is classic Appalachian - it's efficient and coats evenly.
  • Cast iron is non-negotiable: A well-seasoned cast iron skillet passed down through generations is essential.
  • Simple is best: Mountain cooking relies on quality ingredients and technique, not fancy seasonings.
  • Ramp season: If you can find wild ramps (April-May), they're the perfect Appalachian accompaniment.
  • Make gravy: Use the drippings to make sawmill gravy - an Appalachian breakfast tradition.
Back to West Virginia Browse All Fried Chicken