More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Crispy Fried Chicken

SUBMITTED BY: Sleepygal_13 PHOTO BY: LILMCD5

"I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!"

RECIPE RATING:

Read Reviews (77)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

DIRECTIONS

Take your cut up chicken pieces and skin them if you prefer. 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).
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. 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!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. 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.
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.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 23, 2003 by BARBARA11035

I've been cooking for over 50 years and during that time I have fried chicken hundreds of... MORE

Reviewed on Sep. 29, 2003 by CATMANDU

5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried... MORE

Reviewed on Jan. 23, 2003 by CYNIGAL

I rarely give a recipe an overall rating of five stars. This one deserved every one of the... MORE

Reviewed on Dec. 9, 2003 by J. YEE

the fried chicken turned out to be deliciously crispy even though i made a few alternation. i... MORE

Reviewed on Aug. 14, 2003 by JENMI

Incredibly good! I also add a little garlic powder and some seasoning salt in with the flour... MORE

Reviewed on Jul. 9, 2003 by J9GEM

Thank you, thank you, thank you!!! I've tried (emphasis on "tried"!) to make fried chicken in... MORE

Reviewed on Feb. 13, 2006 by QMUSICA

Yum! I did have to shorten the cooking time a little since I have a gas stove and I don't... MORE

Reviewed on Mar. 15, 2005 by in da wings

This was the most moist fried chicken I've ever made! The method is what I needed to learn. ... MORE

Reviewed on Nov. 18, 2004 by EMILYINNC

I used chicken breast . This recipe was absolutely awesome. My husband and I ate every bit .... MORE

Reviewed on Oct. 27, 2003 by VICBEN

User Name	Password

Remember me? Forgot password?

Top Related Articles