Fried chicken is a quintessential American dish enjoyed by millions of people. And for as many people who enjoy fried chicken in the United States, there are almost as many fried chicken recipes. One of the most traditional cooking methods for fried chicken is pan frying on a gas stove top. Though it may seem intimidating to prepare if it's your first attempt at frying chicken, with a few simple culinary techniques and a basic recipe, you can easily make delicious pan fried chicken on your own gas stove.
Things You'll Need
Heavy frying pan
1 small piece of fresh bread
1 3 lb. fryer chicken
1 tsp. salt
1 cup vegetable oil
3/4 cup flour
Pour 1 cup of vegetable oil into your heavy frying pan and turn the gas temperature to medium-high flame. Allow the oil to heat up while you continue your preparations.
Run cold water over your chicken and then pat it dry with paper towels. Set the chicken on a plate to rest.
Combine ¾ cup flour and 1 ½ tsp. salt In a medium-sized mixing bowl.
Beat the egg In a small mixing bowl.
Check the temperature of your oil by placing a candy thermometer in the liquid. Do not touch the bottom of the pan with the thermometer tip because it will not tell you the accurate temperature. The oil should be about 350 degrees Fahrenheit. If you do not have a thermometer, drop in a piece of white bread. If it browns without burning, then the temperature is perfect. If it burns, turn down the heat on your gas stove, and if it doesn't brown at all, then turn up the heat.
Dip each piece of chicken into the flour mixture to lightly coat it. Immediately put it into the egg mixture so it is covered with egg. Then put it back into the flour mixture and coat it again with flour.
Place the chicken into the oil skin-side down. If all eight pieces do not fit into the pan, just put in four at a time.
Let the chicken cook for 12 minutes and then, using metal tongs, turn the chicken over and allow the chicken to cook for another 12 minutes.
Check to see if the chicken is done. If you have a meat thermometer, pierce the thermometer into the largest part of the chicken breast. The temperature should be at least 180 degrees Fahrenheit. If you do not have a meat thermometer, pierce the breast of the chicken with a knife. If the juices of the breast run clear, then the chicken is done. If the juices run out slightly pinkish, then you should continue cooking the chicken for another few minutes and check the color again.
Turn off your gas stove and take the chicken pieces out of the pan and place them on a plate lined in paper towels. Allow the chicken to drain and cool for a few minutes before eating.
Ask your butcher to cut your fryer chicken for you into eight pieces, so that you will avoiding having to cut it yourself when you get home. If the meat is already cut and packaged at the store, look for a label that says “Whole Chicken Cut Up,” which indicates that you are buying the whole fryer chicken already sectioned.
To add flavor to your fried chicken, add 1 tsp. of Hungarian paprika and 1/2 tsp. each of onion powder and garlic powder to the flour and salt mixture.
Take the proper safety precautions whenever working with an open, gas flame and oil. Keep and eye on your pan while you are cooking. Though it is not common, splashed or dripping oil can cause a fire. Make sure that your home is equipped with a fire extinguisher in the event that an oil fire does start in your kitchen.