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Epicurious

Fried Chicken

By Alison Attenborough

4.5

(18)

Fried chicken on a plate with blotting paper.
Johnny Miller

Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

Recipe information

  • Yield

    4 servings

Ingredients

1 quart buttermilk
3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
Freshly ground pepper
Peanut oil, for frying

Special Equipment

Deep-fry thermometer

Preparation

  1. Step 1

    Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.

    Step 2

    Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.

    Step 3

    Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.

    Step 4

    Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.

TagsFried ChickenAmericanSoul FoodButtermilkDairyChicken DrumstickChickenPoultryChicken ThighChicken BreastChicken WingMainDinnerLunchNut FreeMake AheadFryKwanzaaEpicurious

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