The Originators of Quick & Easy Cooking!

Free Offer
Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More

This FREE eCookbook contains our favorite easy chicken recipes including chicken thigh recipes, chicken drumstick recipes, chicken breast recipes and whole chicken recipes! Pick your favorite piece, or try them all!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Homestyle Fried Chicken

(4 Votes)
Coming In:
1 Hr
35 Min
1 Hr 35 Min

Chef Art Smith shares his recipe for Homestyle Fried Chicken with the Mr. Food Test Kitchen and we can guarantee that one bite of this southern classic and you'll be in comfort food heaven!

What You'll Need:
  • 1 (3-1/2-pound) chicken, cut into 8 pieces
  • 2 cups buttermilk
  • 1 teaspoon salt
  • Vegetable oil for frying
  • 1 cup self-rising flour
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
What To Do:
  1. In a large bowl, toss chicken, buttermilk, and salt. Cover and refrigerate 1 hour.
  2. In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees.
  3. Meanwhile, in a shallow bowl, mix flour, paprika, pepper, and garlic powder. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.
  4. Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.

Ratings & Comments

My Rating:  

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

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I am a chicken lover and they are looking gooooooood

Have never been pleased with my own fried chicken until now! Great recipe!

ed this chicken very much!!

Fabulous!! Will certainly make again and again!!!

Why do you have to fry the dark meat separate from the white meat?

The pans not big enough to cook everything at once?

The white meat (breast) is thicker than the dark and with less fat. The dark is overcooked or the white is undercooked and dry.

Dark meats takes longer to cook than white meat. Simple.

Made this recipe tonight. Was very tasty. Used boneless chicken breast. Will make again


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Mr. Food Test Kitchen E-Newsletter

  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.


Make Ahead Fajitas

If you love fajitas but you hate all the prep work that goes into making them, then you're going to enjoy our all-in-one shortcut that'll allow you to have ready-to-go fajitas whenever you want!

Mr. Food Test Kitchen-Wheel of Fortune Collectible Cookbook on QVC

About Mr. Food Advertise on Contact Us FAQ Press Room Privacy Policy Terms of Service Keyword Index Today's Recipe Find Us on TV Subscribe Unsubscribe Site Map RSS

---- 1 ----