Homestyle Fried Chicken


Homestyle Fried Chicken

Homestyle Fried Chicken
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.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 329
  • Calories from Fat 62
  • Total Fat 6.9g 11 %
  • Saturated Fat 2.5g 12 %
  • Trans Fat 0.0g 0 %
  • Protein 36g 73 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 112mg 37 %
  • Sodium 769mg 32 %
  • Total Carbohydrates 27g 9 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 3.1g 0 %

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This recipe brings back memories of my moms amazing fried chicken which I've been trying to figure out for as long as I can remember. The picture looks exactly like the one she made, so maybe I'll get it right this time. Just curious, but I've got to ask, why self-rising there a difference in the texture or is it simply a preference?

Yes, the difference is in the texture! If you don't have self-rising flour, just add a teaspoon of baking powder to the mixture. Enjoy!

The seasoning is delicious. The chicken breast pieces didn't get cooked all the way through frying in the pan but the coating was very brown so I put them in a pan covered with foil to prevent further browning and finished baking them in the oven for half an hour at 350. They lost crispiness doing that but the flavor was Ohh So good. I will make this again!

I've never tried making fried chicken before, but this looks easy enough for me to give it a go!

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


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