Fried Chicken

Name: Fried Chicken
Cook time: 230 min
Total time: 230 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Whole Chicken, 3.5-4 lb, cut into 8-10 pieces; 2 cups Buttermilk; 2 tsp Kosher Salt; 1 tsp Pepper (Black); 1 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 2 cups All-purpose Flour; 2 tsp Kosher Salt; 1 tsp Pepper (Black); 2 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/2 tsp Cayenne Pepper; 1.7 l Peanut Oil, or Vegetable Oil

Crispy, golden fried chicken with a tender, flavorful interior—this classic recipe uses a tangy buttermilk soak and a well-seasoned flour dredge to create an irresistible crust. Marinating the pieces in spiced [buttermilk] gives the meat deep flavor and moisture, while frying in hot oil yields crackly skin and juicy meat. Serve hot for a comforting, crowd-pleasing meal.

Crispy, golden fried chicken with a tender, flavorful interior—this classic recipe uses a tangy buttermilk soak and a well-seasone... Show more

Traditional American Recipe

Health Grade

C+ · Balanced

Rating

4.5

Time

3 hrs30 min

Price

1,19 €

Calories

984 kcal

high protein

low sugar

kid friendly

comfort food

Method

Cut the chicken

Cut the Whole Chicken into 8 to 10 even pieces if it isn't already cut, then pat the pieces dry with paper towels. Keeping the pieces similar in size helps them fry at the same pace.

Marinate it

In a large bowl, whisk Buttermilk with Kosher Salt, Black Pepper, Paprika, Garlic Powder, and Onion Powder until the marinade looks smooth and evenly seasoned. Add the chicken and turn every piece so it's fully coated. Cover and refrigerate for 2 hours.

Mix the dredge

In a shallow dish, whisk together All-purpose Flour, the remaining kosher salt, black pepper, paprika, garlic powder, onion powder, and Cayenne Pepper until the mixture is evenly speckled. Use a dish wide enough to lay the chicken in without piling it up.

Dredge the chicken

Lift each piece of chicken from the buttermilk, let the excess drip off, and press it firmly into the flour mixture until completely coated. Shake off any loose flour, then set the pieces on a plate and let them sit 10 minutes so the coating can cling.

Heat the oil

While the chicken rests, pour the Peanut Oil into a large, heavy pot to a depth of about 2 inches and heat it over medium-high until it reaches 350° F. Use a kitchen thermometer and keep the heat steady so the oil does not swing too far above or below the target.

Fry the chicken

Working in batches, lower a few pieces into the hot oil and fry for 7 minutes on the first side. Flip carefully and fry 7 minutes more, until the crust is deep golden brown and the thickest piece reads 165° F in the center without touching the bone. Transfer the cooked pieces to a plate or tray as you go.

Drain the chicken

Set the fried chicken on a paper towel-lined plate and let it drain for 5 minutes so the excess oil can drip off and the crust can set.

Serve hot

Arrange the chicken on a platter and serve it hot while the crust is still crunchy.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken

1 Whole Chicken, 3.5-4 lb, cut into 8-10 pieces

For the buttermilk marinade

For the seasoned flour dredge

For frying

1.7 l Peanut Oil, or Vegetable Oil

Nutrition

Per Serving.

Calories

984 kcal

49% of Daily kcal

Protein

73 g

100% RDI

Fat

49 g

9.6g sat fat

Carbs

58 g

21% RDI

Sugar

7.2 g

14% RDI

Fiber

3.2 g

11% RDI

Salt

6.9 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

Comments

Click to rate