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     Everyman's Fried Chicken

            

 

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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.

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This recipe works great when just doing wings too!

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

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Ingredients

 

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

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•  1 tsp sea salt

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•  1 tsp blackpepper

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•  2 cups buttermilk

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•  Vegetable oil for frying, I use peanut oil

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

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

 

sheet pan with a rack.

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Instructions

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

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

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

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

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     •  Add chicken, cook covered 6 minutes**

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     •  Uncover, cook for 9 minutes

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     •  Turn chicken, cover and cook 6 minutes

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

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         to stay warm

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

 

 

     are frying.

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

 

 

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

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    ***You want a medium golden bown color.

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Options

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

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•  Cayenne papper, ¼ tsp, will add some heat

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

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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.

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KEYWORDS

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best fried chicken, fried chicken wings, simple fried chicken

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A plate of Everyman's Fried Chicken
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