Crispy Fried Chicken
- Total Time
- 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2frying chickens, cut into serving pieces
- 1quart buttermilk
- 2cups flour
- 5tablespoons kosher salt
- 1tablespoon freshly ground black pepper
- 1tablespoon cayenne
- 2tablespoons paprika
- Oil or fat for frying
Nutritional analysis per serving (8 servings)
1435 calories; 117 grams fat; 19 grams saturated fat; 1 gram trans fat; 63 grams monounsaturated fat; 30 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 63 grams protein; 1225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cut chicken pieces into a large bowl, and pour the buttermilk to cover them. Cover and refrigerate for at least 3 hours or overnight.
- Step 2
In a large plastic bag, combine all of the dry ingredients.
- Step 3
Heat the oil in a deep skillet to about 370 degrees. Take the chicken pieces out of the buttermilk, and shake them in the bag with the seasoned flour, one or two at a time. Drop them in the hot oil deep enough to cover, and fry for 6 to 8 minutes. Turn and continue cooking. Turn once more, and cook until the chicken is well browned and tender to the fork. Transfer the chicken to absorbent paper. Season with salt and pepper, if necessary. If serving the chicken later, allow it to cool completely before packing so that it stays crisp.
Private Notes
Comments
I love this recipe and it's the one thing most requested by guests. But definitely too much salt - I cut the amount in half and it's perfect (even for those that like their food quite salty).
It was a little too salty for me but it had a nice crispy texture so I will try again
Fabulous recipe! Flawless every time! Chicken cooks through, is tender inside, crispy outside, simply delicious. This is absolutely a keeper!