Old Fashioned Pressed Chicken Recipe: Crispy Skinned and Juicy Every Time

I’ve perfected the old fashioned pressed chicken recipe that delivers crispy skin and juicy meat every time. This traditional method involves pressing the chicken to achieve that perfect texture.

The result is a beautifully cooked chicken with a golden-brown crust and tender interior, making it a show-stopping main course. Let’s get started!

Ingredients for Old Fashioned Pressed Chicken

Crispy skinned and juicy chicken requires quality ingredients and precise preparation techniques.

The chicken matters here. Look for 3-4 lb whole chickens with intact skin. Costco and Whole Foods usually have good options. Pat dry with paper towels before seasoning—this helps the skin crisp up. I always grab extra Diamond Crystal kosher salt for the perfect balance.

No buttermilk? Mix 1 cup milk with 1 tbsp white vinegar and let sit 5 minutes. For extra crispy skin, try cornstarch instead of flour for dredging. Fresh thyme is ideal but dried works at one-third the amount. The garlic powder should be freshly ground for best flavor.

This chicken keeps well in the fridge for 3-4 days. Reheat in the oven at 350°F to maintain crispiness. You can freeze portions for up to 3 months. I portion mine into containers so dinners are sorted for the week.

Step-by-Step Instructions for Old Fashioned Pressed Chicken

Follow my proven method to achieve crispy skinned and juicy chicken every time.

Step 1: Prepare the Chicken for Frying

Start by rinsing the 1 whole Whole Chicken under cold water, then pat it completely dry with paper towels. I like to remove any giblets and neck from the cavity at this stage. Next, season the chicken aggressively inside and out with the 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Paprika, 0.5 tsp Onion Powder, and 0.5 tsp Dried Thyme. Make sure to get some of the seasoning under the skin as well for maximum flavor.

After seasoning, rub the chicken all over with the 2 tbsp Unsalted Butter, making sure it’s evenly coated. This will help create a golden-brown crust during frying. Let the chicken sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.

Step 2: Dredge the Chicken in Flour and Marinate in Buttermilk

Pour the 1 cup All-Purpose Flour into a shallow dish. Dredge the seasoned chicken in the flour, shaking off any excess. I like to press the flour onto the chicken to ensure it adheres well. Next, dip the floured chicken into the 1 cup Buttermilk, making sure it’s fully coated. The buttermilk will help tenderize the chicken and create a crispy exterior.

After marinating, dredge the chicken in the flour again, pressing the coating onto the chicken to ensure it adheres. This double-dredging process is crucial for achieving that crispy, old-fashioned coating.

Step 3: Fry the Chicken to Crispy Perfection

Heat the 0.5 cup Vegetable Oil in a large skillet over medium-high heat until it reaches 375°F. Carefully place the chicken in the hot oil, breast side down. Fry for 8-10 minutes or until the breast is golden brown. Flip the chicken and continue frying for another 8-10 minutes or until the skin is crispy and golden brown.

To ensure crispy skin, I like to press the chicken gently with a spatula during the last few minutes of frying. This helps the skin crisp up evenly. Once done, remove the chicken from the oil and place it on a wire rack to drain excess oil.

Step 4: Press the Chicken to Retain Juiciness

To keep the chicken juicy, it’s essential to press it after frying. I use a heavy cast-iron skillet or a press specifically designed for this purpose. Place the skillet or press on top of the chicken, applying gentle pressure. Let it sit for 10-15 minutes to allow the juices to redistribute.

After pressing, remove the weight and let the chicken rest for another 5-10 minutes before carving. This step is crucial for maintaining the juiciness of the chicken. Finally, garnish with 0.25 cup Fresh Parsley and serve hot.

Dietary Considerations for This old fashioned pressed chicken

Making It Keto Friendly

To make this old fashioned pressed chicken keto-friendly, focus on the coating. Replace the 1 cup all-purpose flour with almond flour or coconut flour. Be aware that coconut flour absorbs more liquid, so you may need to adjust the buttermilk quantity. I prefer using almond flour for its better texture.

Gluten-Free Adaptation

For a gluten-free version, simply swap the all-purpose flour with a 1:1 gluten-free flour blend containing rice flour or potato starch. Some brands like Bob’s Red Mill offer excellent gluten-free options. Keep the rest of the recipe the same, as the buttermilk and frying process remain unchanged.

Dairy-Free Considerations

If you’re dairy-free, replace the buttermilk with a non-dairy alternative. Mix 1 cup non-dairy milk (almond or coconut milk) with 1 tbsp white vinegar and let it sit for 5 minutes to curdle. For the butter, use a dairy-free spread or coconut oil for rubbing the chicken.

Nutritional Information

A serving of old fashioned pressed chicken (about 1/4 of the recipe) contains approximately 540 calories, with 36g of fat, 2g carbohydrates, and 52g protein. The exact nutritional content will vary based on the specific ingredients used, such as the type of flour and oil.

Modifying for Lower Sodium

To reduce sodium, use low-sodium salt or reduce the amount of kosher salt to 1 tbsp. You can also omit the onion powder and garlic powder if they contain salt. Be mindful of the salt content in the buttermilk and adjust accordingly.

Additional Tips for Dietary Variations

For a spicy kick, add 1 tsp cayenne pepper to the seasoning mix. If you prefer a different flavor profile, try adding 1 tsp dried herbs like oregano or basil to the flour mixture. Experimenting with different seasonings can help you create a variety that suits your taste preferences. 🔥