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Classic Fried Chicken

(12 Votes)
SERVES
4
PREP
20 Min
COOK TIME
20 Min
READY IN
40 Min

What's the secret ingredient that makes our Classic Fried Chicken recipe so incredibly moist and flavorful? It's the buttermilk bath we give it before coating and frying it to crispy perfection!

What You'll Need:
  • 1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
  • 2 1/2 teaspoons salt, divided
  • 2 cups all-purpose flour
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 cup buttermilk
  • 2 cups vegetable shortening
What To Do:
  1. Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.
     
  2. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
     
  3. Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
     
  4. In a large soup pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.
     
  5. Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side, or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.
Note

We've got lots of comforting chicken favorites, like All in One Chicken, Amish Chicken Casserole, and Baked Rosemary Chicken. Check out our website for more!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Im going to try this, is it ok to remove skin?

Hi there! Keeping the skin on the chicken helps the coating to stay on when it's being fried. We think that most of the coating will fall off if you remove the skin. If you'd still like to remove the skin, we suggest baking the chicken after coating it. Enjoy!

I take the skin off of my chicken all the time. I never have a problem with the coating coming off. I usually dust my chicken first in some flour then dip it in beaten egg then roll it into seasoned breadcrumbs (the kind you get at the supermarket) then fry it right after. I never had a problem and I love not having to eat all that skin.

I did what the recipe said and even though I flipped the chicken and cooked it for the amount of time said the chicken still wasn't done. So I had to bake the chicken after word to cook it all the way through. Other than that it was an ok recipe, I would have added a little more garlic powder for more flavor.

It sound very similar to the old recipe that I used but it had canned milk and egg for dipping into and then the flour. This was very good too.

you can also "make" buttermilk by putting 1 TBSP vinegar (or) lemon juice in 1 cup of milk and letting it set for 10 mins. Try it, I promise it's the same. Have used in pie crust and biscuits for YEARS!!!!!!!

Thanks for posting this substitution. My Grandma used to "make" her own buttermilk like this too when she didn't have any on hand and it worked great, but I forgot how much vinegar to use. I take it that it is white vinegar and not apple cider vinegar. I have passed up several good recipes before that called for buttermilk because I forgot how Grandma used to do it. Now I know so thanks again.

would powdered buttermilk work just as good?

would powdered buttermilk work just as good?

I have tried many Fried Chicken recipes, but this particular recipe my husband loves! It's a deffinate keeper!! Thank you for sharing it.

Two cups of vegetable shortening in a large soup pot does not constitute deep frying. This amount of shortening means you have to turn the chicken to cook all sides. In deep frying there is much more oil and you do not have to turn the chicken. I'm sure the deep pot is used to keep the oil from bubbling over when the chicken pieces are added. My version of this is to marinate the chicken in the buttermilk instead of the salted water. It cuts down on some of the salt and is more tender on the inside but still crunchy on the outside.

I use my cast iron dutch oven to make fried chicken, you do have to turn it but it makes the best crust. Plus I cover the dutch oven while frying to steam cook also. Fabulous!

I have never fried chicken. this recipe sounds easy enougeh so i will give it a try.

REAL southern fried chicken is pan fried, not deep fried. Hard to find pan fried, do you have a recipe???

For real southern fried chicken just heat a cup or so of Crisco shortening (not oil) in 12" skillet until hot but not smoking, dredge (roll) each chicken piece in flour and carefully place in hot shortening. Do not crowd. As each piece browns use a fork or tongs to turn it and continue cooking until second side is brown. Remove to a serving plate. That's it!! If want to make gravy remove all fat except about 2 or 3 Tablespoons from skillet, add 2-3 T of flour and stir until bubbles slightly. Slow stir in 3 cups of milk and continue to stir until it starts to boil. Yummy! Some people like to soak their chicken in buttermilk overnight before rolling in the flour--I've tried that, like the flavor but the chicken tends to burn instead of browning nicely so I usually skip that step. Learned to fry chicken from my grandma!! So glad we don't have to go catch the chicken, dress it and then cook it! Dinner would be late.

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