Skillet-Fried Chicken Total: 1 hour 30 minutes (plus dry brining, 45 minutes–overnight) | Serves: 4 Servings Getting a crust that actually stays crunchy without drying out the meat can feel like a constant battle. We often think we need a deep fryer or a complicated batter to get those results, but the secret is actually much simpler. By using a dry rub of paprika, garlic powder, and cayenne overnight, we lock in the moisture before the heat even hits the pan. This Skillet-Fried Chicken relies on a classic buttermilk and flour dredge to create that signature shatteringly crisp exterior. We combine the brine with a single egg to make sure the coating clings tightly to every piece of the bird. It turns out that a heavy skillet is all you need to achieve a deep golden brown finish. You'll love how the salt and black pepper penetrate deep into the chicken during the resting phase. This ...