Fried Chicken
Whole fryer chicken, cut into 8 pieces, buttermilk and all-purpose flour come together in this chicken — 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)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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 · Large pot · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Fried Chicken take to make?
About 65 minutes from start to finish — 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 (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — 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.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Fried Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Fried-Chicken-Set.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.