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Skip the crowded fast food drive-thru and try out Jenleigh Kornahrens’ fried chicken recipe instead. No fryer, no problem — all you’ll need for this dish is a cast iron skillet.
Flour: 1 quart
Paprika: 3 tablespoons
Garlic powder: 1 tablespoon
Onion powder: 1 tablespoon
Kosher salt: 4 tablespoons
Black pepper: 2 tablespoons
Eggs: 6
Milk or buttermilk: 2 cups
Water: 1 tablespoon
In separate containers, mix dry and wet ingredients.
Dredge the chicken breast in dry mix and coat.
Dip chicken in wet mix then back into dry mix and coat.
Fry in oil at 350 F in a cast iron pan. Turn the chicken in the pan until both sides are golden brown and temperature is at 165 F.
Top with any sauce of your liking and place inside your favorite bun. Stay cool. Support City Paper. City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.