Fried Chicken
Whole fryer chicken, cut into 8 pieces, buttermilk and all-purpose flour come together in this chicken β 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Place the chicken pieces in a large bowl, season with 1 tablespoon of the salt, then pour over the buttermilk so the pieces are submerged; cover and refrigerate for at least 4 hours or overnight.
- In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne, black pepper and the remaining 1 tablespoon salt to make the seasoned dredge.
- Lift each piece of chicken from the buttermilk, letting excess drip off, then press it firmly into the seasoned flour, coating all sides; set on a rack and let rest 15 minutes so the coating adheres.
- Heat the oil in a heavy deep pot to 175C (350F), using enough oil to come at least halfway up the chicken pieces.
- Fry the chicken in batches without crowding, turning occasionally, for about 12 to 15 minutes, keeping the oil between 160C and 175C so it cooks evenly without burning.
- Cook until the coating is deep golden brown and the thickest part of the meat reaches an internal temperature of 74C (165F) on a thermometer.
- Transfer the cooked chicken to a wire rack set over paper towels to drain, and rest 5 minutes before serving.
You'll use: Frying pan / skillet Β· Large pot Β· Whisk
Ingredient substitutions
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
Tips & common questions
How long does Fried Chicken take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (ΒΎ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Fried Chicken is an original recipe developed in-house by Consomee. Photo: Fried-Chicken-Set.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.