Fried Chicken

Name: Fried Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken (bone-in, skin-on pieces); 1 cup buttermilk; 1 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 tsp garlic powder; 3 cups vegetable oil (for frying)

Crispy golden chicken with a savory seasoned coating, a Southern staple perfected for tender meat and crunchy exterior.

40 minEasyServes 4380 cal/serving

AmericanDinnerStovetopStandard

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Ingredients

3 lbs chicken (bone-in, skin-on pieces)
1 cup buttermilk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
3 cups vegetable oil (for frying)

Instructions

1

Place 3 lbs chicken (bone-in, skin-on pieces) in a bowl and pour 1 cup buttermilk over it. Cover and refrigerate for at least 2 hours or overnight.
2

In a shallow dish, whisk together 1 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder.
3

Heat 3 cups vegetable oil (for frying) in a large cast-iron skillet or deep pot to 325°F (163°C).
4

Remove chicken from buttermilk one piece at a time, allowing excess to drip off. Coat thoroughly in the flour mixture, pressing gently so it adheres.
5

Carefully place coated chicken into the hot oil, a few pieces at a time without crowding. Do not stir.
6

Fry for 12-15 minutes, turning halfway through, until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
7

Transfer cooked chicken to a wire rack over paper towels to drain excess oil.
8

Serve warm with your choice of sides.

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Questions

How hot should the oil be for Fried Chicken?

For Fried Chicken, the frying oil is held at 325 F (about 165 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of buttermilk in Fried Chicken?

The entry for Fried Chicken calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Fried Chicken dairy-free?

Yes. The dairy in Fried Chicken is 1 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

How many calories are in Fried Chicken?

One serving (the recipe makes 4) is about 380 calories, with 32 g protein, 12 g carbohydrate and 24 g fat, plus 480 mg sodium.

Can I start Fried Chicken the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 2 hours or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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