Fried Chicken

Ready in 45 minutes

Try this Fried Chicken recipe, or contribute your own.


1 1/4 cups all purpose flour
2/3 cup cornstarch
coarse salt; to taste
black pepper; to taste
1 quart buttermilk
1 (3 1/2 to 4) lb chicken; cut into 10 pieces, or 10 skin on legs, or thighs
3 cups vegetable oil

Original recipe makes 10 Servings




1. In a wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 1/4 cups flour mixture to an airtight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).

2. Place a wire rack on a rimmed baking sheet lined with paper towels. In a large cast-iron or other heavy skillet, heat oil to 350 degrees over medium (a small cube of bread should brown in less than 1 minute). Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from buttermilk, letting excess drip off, and dredge in flour mixture.

3. Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.


Per serv: 750 cal; 3

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