The Story

In small Southern towns, Sunday afternoons were reserved for Sunday dinner, or supper. This mandatory attendance after church gatherings took place in the early afternoon. A huge spread was laid out with a mountain of skillet-fried chicken as the centerpiece.

The defining characteristic of this chicken was the burnt, crispy skin. My best friend’s mother called it the “Baptist Burn.”

Servings: 4


  • 8 pieces Skin-On Chicken (a whole 3+ lb. chicken)

  • 6 oz. Peanut Oil or Lard

  • 2 cups Flour

  • 2 tbsp. Salt

  • 2 tbsp. White Pepper

  • 1 tsp. Granulated Garlic

Accompaniment & Sides:

Without a doubt, the side dishes would include mashed potatoes and gravy, garden-fresh peas or beans, and possibly fried okra or biscuits. The beverage, of course, would be sweet tea.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place. Use the paella pan for frying.



  • Place the chicken on a sheet pan and pat dry.

  • Mix dry ingredients in a large mixing bowl.

  • Dust each piece of chicken in the dry mix.

  • After dusting, lay each piece out on the pan for about 30 minutes.

  • Prepare the Quad. Back in the day, lard was the shortening of choice, but feel free to substitute peanut oil.

  • In the paella pan, add about 1/2 “ of oil or lard.

  • Heat the oil/lard to 350 degrees.

  • Dust the chicken in the flour mixture again and place in the hot oil, skin side down.

  • Cook for approximately 10-12 minutes and turn. The size of the chicken will determine the cooking time. You can check doneness by inserting a knife into the area near a bone; the juice that comes out should be clear.