Fried Chicken In Iron Skillet


  • 3 large eggs
  • ½ cup milk
  • Coarse Sea Saltsalt (or caldo de pollo)
  • Ground pepper
  • 1/2 to 1 cup cup all-purpose flour
  • 2 1/2 cups fresh breadcrumbs (see below)
  • 1 cup cornmeal
  • 1 cup vegetable oil
  • 4 chicken breasts – sliced in half lengthwise (about 1 1/2 pounds total – 8pc)


  •  Chicken breast halves should be about ½ inch thick
    •  If not, put in Ziploc bag (leave open) and beat with iron skillet or rolling pin and flatten out
  •  In mixing bowl, whisk eggs, milk and teaspoon salt; let stand 5 minutes.
  •  Rinse and pat chicken dry with paper towels.
  •  In a large cast-iron skillet heat oil over medium heat
  •  In grocery bag add flour to the bottom and gradually add all chicken breast – keeping them covered in flour
  •  In a second mixing bowl, add breadcrumbs, cornmeal and salt (Caldo de Pollo is great)
  •  Coat floured chicken breast half in egg, shaking off excess
  •  Dredge in breadcrumbs, turning twice and patting both sides.
  •  Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned – about 4 minutes.
    •  I have a giant burner on my stove and it’s slightly less than medium for thorough browness
  •  Turn with tongs; cook until browned cooked throughout, approx. 3 minutes more (if browning too quickly, lower heat).
  •  Between batches, removce brown crumbs from the oil with a spoon.
  •  Drain chicken on paper towels and season with salt.