Fried Chicken

Fried Chicken
Servings: 10 Prep 15 mins Fry 350°F 13 mins


  • 5 cups peanut oil
  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • 1 whole chicken, cut into 10 pieces (2 thighs, 2 drumsticks, 2 wings, each breast half cut in half)

Make It

1. Heat oil in a 12-inch stainless lidded skillet (cast iron, if desired) over medium heat to 350 degrees F on a deep-fry thermometer. Oil should be 1 1/2 to 2 inches deep. Heat oven to 200 degrees F.

2. In a medium bowl, whisk together buttermilk and egg. In a second bowl or shallow dish, combine flour, garlic salt, onion powder, black pepper, baking soda and cayenne.

3. Pat chicken dry. Coat a few of the chicken pieces with flour mixture. Dip in buttermilk mixture, allowing excess to drip back into the bowl. Return to flour mixture to coat. Place on a wire rack over a baking sheet while you coat remaining chicken pieces.

4. Carefully place 4 to 5 pieces of chicken skin-side down in hot oil (don't let pieces touch). Fry 4 minutes. Flip pieces over with tongs and fry 4 more minutes. Try to keep temperature around 350 degrees F; you will have to adjust heat under pan. Flip chicken one more time and cover pan. Cook 4 to 5 more minutes or until pieces register 165 degrees F on an instant-read thermometer. Transfer to a baking pan fitted with a wire rack and keep warm in 200 degrees F oven. Repeat with all chicken pieces.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 357, Fat, total (g): 24, chol. (mg): 77, sat. fat (g): 5, carb. (g): 17, fiber (g): 1, pro. (g): 18, sodium (mg): 336, Percent Daily Values are based on a 2,000 calorie diet.