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     Everyman's Fried Chicken

            

 

This is one of the simplest recipes out there and it is also one of the most popular.  It is a true

 

 

Southern classic that has been shared numerous times.  It does need time to soak in the not-

 

 

so-secret liquid, buttermilk!  Doing so will lead you to tender, delicious chicken.

 

This recipe works great when just doing wings too!

What I like about this recipe is the coating; it's not thick so you know the skin is crispy.

Ingredients

 

•  1 whole chicken, 3 to 4 lbs, cut into pieces close to the same size*

•  1 tsp sea salt

•  1 tsp blackpepper

•  2 cups buttermilk

•  Vegetable oil for frying, I use peanut oil

  Self-rising flour (start with ¾ cup, it will take more)

You will need a large deep skillet, sheet pan lined with several layers of paper towels and a

 

sheet pan with a rack.

Instructions

1.  Wash the chicken and pat dry; sprinkle with salt and pepper.  Place the chicken in a large zip-top bag

     and pour in the buttermilk; seal and chill for 3 hours.

2.  Pour oil to a depth of 1½-inches in a the skillet; preheat it to 365°F.  Heat oven to warm.  

 

3.  Remove pieces from buttermilk and dredge in flour. Then in small batches:

     •  Add chicken, cook covered 6 minutes**

     •  Uncover, cook for 9 minutes

     •  Turn chicken, cover and cook 6 minutes

     •  Uncover, cook for 6 to 9 minutes, turning for last 3 minutes to brown evenly***

         to stay warm

 

4.  Drain each batch on paper towels; then transfer to oven rack to keep warm while the other batches

 

 

     are frying.

 

 

 

*Pieces fry more evenly when they are the same size. 

 

 

      **Smaller pieces (like wings) require less time.

    ***You want a medium golden bown color.

Options

•  You can add ½ tsp paprika, ½ tsp onion powder or ½ tsp garlic salt

•  Cayenne papper, ¼ tsp, will add some heat

 

•  I like to add up to 1 tsp poultry seasoning plus ½ tsp paprika

 

Buffalo Sauce

 

 

In a small saucepan, combine ¼ cup butter, ¼ cup red pepper sauce, ¼ tsp garlic salt and a dash of black pepper.

 

 

Bring to boil; lower heat to medium-high and cook for 4 to 5 minutes.  Butter should be melted and mixture

 

 

thoroughly blended.  Toss wings with mixture until totally covered.

KEYWORDS

best fried chicken, fried chicken wings, simple fried chicken

A plate of Everyman's Fried Chicken
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