Name: Stroud's pan-fried chicken (home recipe)
Prep time: 45 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken, 3 to 4 lb, cut into 8 pieces; 2 cups buttermilk; 2 tsp kosher salt; 2 cups all-purpose flour; 2 tsp paprika; 2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; Lard or vegetable shortening for frying; 2 tbsp pan drippings; 2 tbsp flour; 2 cups whole milk for gravy

History

Guy and Helen Stroud opened the first Stroud's at 85th and Troost in 1933 as a roadhouse serving barbecue, switching to pan-fried chicken during World War II beef rationing. The pan-frying method, seasoned flour and no batter, became the Kansas City standard. The Oak Ridge Manor location, a restored 1840s log-cabin homestead, was added in 1983 and continues to serve cinnamon rolls with every plate.

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Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 45 minTotal 3 hrDifficulty Intermediate

Ingredients

1 whole chicken, 3 to 4 lb, cut into 8 pieces
2 cups buttermilk
2 tsp kosher salt
2 cups all-purpose flour
2 tsp paprika
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Lard or vegetable shortening for frying
2 tbsp pan drippings
2 tbsp flour
2 cups whole milk for gravy

Method

Marinate the chicken pieces in buttermilk and salt for at least 2 hours, ideally overnight.
Whisk the flour, paprika, pepper, garlic and onion powder in a wide bowl.
Heat lard or shortening to 325F (165C) in a deep cast-iron pan, fat at least 2 inches deep.
Drain the chicken; dredge each piece in the seasoned flour, press the coating firmly.
Fry breast and thigh pieces 14 to 16 minutes, wings and drumsticks 11 to 12 minutes, turning once.
Internal temperature must reach 165F (74C). Drain on paper towels.
For pan gravy: pour off all but 2 tbsp of the frying fat, whisk in flour, then milk, simmer 5 minutes to thicken. Season with salt.

Tip from the editors. Lard gives the most authentic flavour but vegetable shortening is the practical home substitute. The frying fat must stay between 320F and 340F; too hot burns the crust before the chicken cooks.