Crispy Fried Chicken

By William Norwich

Published March 23, 2002

Total Time
30 minutes, plus overnight refrigeration
Rating
5(28)
Comments
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Ingredients

Yield:6 to 8 servings

  • 2 frying chickens, cut into serving pieces

  • 1 quart buttermilk

  • 2 cups flour

  • 5 tablespoons kosher salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon cayenne

  • 2 tablespoons paprika

  • Oil or fat for frying

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

32 grams carbs; 230 milligrams cholesterol; 1435 calories; 63 grams monosaturated fat; 30 grams polyunsaturated fat; 19 grams saturated fat; 117 grams fat; 1 gram trans fat; 2 grams fiber; 1225 milligrams sodium; 63 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the cut chicken pieces into a large bowl, and pour the buttermilk to cover them. Cover and refrigerate for at least 3 hours or overnight.

  2. Step 2

    In a large plastic bag, combine all of the dry ingredients.

  3. Step 3

    Heat the oil in a deep skillet to about 370 degrees. Take the chicken pieces out of the buttermilk, and shake them in the bag with the seasoned flour, one or two at a time. Drop them in the hot oil deep enough to cover, and fry for 6 to 8 minutes. Turn and continue cooking. Turn once more, and cook until the chicken is well browned and tender to the fork. Transfer the chicken to absorbent paper. Season with salt and pepper, if necessary. If serving the chicken later, allow it to cool completely before packing so that it stays crisp.

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Ratings

5 out of 5
28 user ratings
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Comments

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Sarah

I love this recipe, and it's perfect for chicken and waffles. I agree with the below comments that you can have a lighter hand on the salt and it still turns out

Zeynep E.

I love this recipe and it's the one thing most requested by guests. But definitely too much salt - I cut the amount in half and it's perfect (even for those that like their food quite salty).

SandraL

It was a little too salty for me but it had a nice crispy texture so I will try again

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