Kelly Moran
@kelmoran
Crispy Skillet Whole Chicken
This Crispy Skillet Whole Chicken recipe features a perfectly seasoned fryer chicken, flattened and cooked to golden perfection in a pan. The combination of sage, butter, and olive oil creates a deliciously crispy skin while keeping the meat juicy and flavorful. Ideal for a family dinner or a special occasion, this dish is sure to impress!
Details
- Cuisine:american
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:6
- Views:5
Recipe Information
- Prep time35 min.
- Cook time30 min.
- Total time65 min.
- Servings4
Ingredients
- 1 (3 to 4 pounds)
- 1 tablespoon
- to taste
- to taste
- 1 tablespoon
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Crispy Skillet Whole Chicken.
Step 1
Begin by placing the chicken breast-side down on a sturdy cutting board.
Step 2
With poultry shears or a sharp knife, carefully make two vertical cuts, spaced about 1.
Step 3
5 inches apart, along each side of the backbone, slicing from neck to tail.
Step 4
Once the backbone and tail are removed, gently open the chicken to lay it flat.
Step 5
Keeping the chicken breast-side down, slice through the cartilage at the top of the breastbone from the inside.
Step 6
Firmly grasp the chicken with both hands and bend it backward until the breastbone pops out.
Step 7
Remove the breastbone and cartilage, and if you prefer, you can also slice out the ribs from the inside without piercing the skin.
Step 8
In a small bowl, mix together sage, salt, and black pepper.
Step 9
Generously rub this flavorful blend all over the chicken, making sure to get some under the skin for an extra burst of taste.
Step 10
Heat a 12-inch heavy skillet over medium-high heat and melt the butter with olive oil.
Step 11
If you have a second heavy skillet or Dutch oven, have it ready to help flatten the chicken.
Step 12
Once the oil and butter begin to shimmer, place the chicken in the skillet, skin side down, ensuring the legs are flat and the knees are pointing towards each other.
Step 13
Cover the chicken with aluminum foil and weigh it down with the heavy skillet or Dutch oven.
Step 14
Cook for 12 to 15 minutes until the skin is beautifully crisp and golden brown.
Step 15
Carefully remove the weight and foil, then flip the chicken so the opened side is facing down.
Step 16
Replace the foil and weight, and continue cooking for another 15 minutes until the juices run clear and the meat is no longer pink at the bone.
Step 17
For perfect doneness, an instant-read thermometer should register at least 160°F in the thigh meat.
Step 18
Enjoy the delightful aroma and the satisfaction of a perfectly cooked chicken!.