1 whole chicken (4 lb) cut into pieces

1 cup buttermilk

2 cup all purpose flour, to coating

1 tsp paprika

1 tsp salt to taste

I tsp black pepper

2 qt vegetable oil, for frying


Add flour, paprika, salt, and pepper to a large plastic bag and mix to combine.

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 coated chicken on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let chicken sit until the flour is a paste-like consistency.

Fill a large skillet (preferably cast iron) 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 chicken on both sides, reduces heat and cover the skillet. Cook for 30 minutes (the chicken will be cooked through, but not crispy) Remove the lid, raise the heat, and continue to fry until crispy. Transfer to a paper towel lined plate or cookie sheet and place in a warm oven. Repeat with remaining chicken.

Serve immediately 


This recipe is pretty easy, crispy, crunchy and juicy. You can make it spicy too by adding chili powder. The buttermilk brine is mandatory so don’t even think about skipping it. It makes for some juicy and tender fried chicken.

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