I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It's bits and pieces of hints I have heard over the years. It's more a matter of preparation and cooking method!
Ingredients
- chicken: 1 piece (4 pound, cut into pieces)
- buttermilk: 1 cup
- all-purpose flour for coating: 2 cups
- paprika: 1 tsp
- salt and pepper: (to taste)
- quarts vegetable oil for frying: 2 piece
Metric Conversion
Stages of cooking
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Take your cut up chicken pieces and skin them if you prefer.
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Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Dotdash Meredith Food Studios
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Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Dotdash Meredith Food Studios
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Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Dotdash Meredith Food Studios
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Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
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Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. Dotdash Meredith Food Studios
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When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
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Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. DOTDASH MEREDITH FOOD STUDIOS
