Golden, deeply seasoned, and impossibly crunchy, this skillet-fried chicken proves why a cast-iron pan is the best vessel for making exceptional Southern fried chicken at home. Instead of relying on an overnight buttermilk soak, this recipe seasons the chicken with a bold dry rub that rests overnight, allowing the salt and spices to flavor the meat to the bone. A quick dip in buttermilk and a light flour coating transform the skin into a deeply browned, craggy crust that’s shatteringly crisp without overwhelming the juicy chicken beneath. A shallow fry in just a few cups of peanut oil gives pan-fried chicken its signature crackly exterior while keeping the process approachable for home cooks. Skillet-fried chicken FAQ