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Crispy Fried Chicken

SUBMITTED BY: Sleepygal_13  PHOTO BY: bittersweet 

"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!"
Crispy Fried Chicken Recipe
RECIPE RATING:
This recipe has been rated 119 times with an average star rating of 4.4
Read Reviews (101)

SERVINGS

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Servings
 

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

  1. 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).
  2. 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!
  3. 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.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on sep. 29, 2003 by CATMANDU 
5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on dec. 4, 2008 by gildawen 
I used boneless filets and cut it into strips. I usually coat my chicken in eggs before... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on oct. 27, 2003 by VICBEN 
I am eating the leftovers right now and this chicken is even better cold! I have been making... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on nov. 18, 2004 by EMILYINNC 
I used chicken breast . This recipe was absolutely awesome. My husband and I ate every bit .... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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

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Nutritional Information
Crispy Fried Chicken

Servings Per Recipe: 8

Amount Per Serving

Calories: 809

  • Total Fat: 56.8g
  • Cholesterol: 171mg
  • Sodium: 192mg
  • Total Carbs: 25.5g
  •     Dietary Fiber: 0.9g
  • Protein: 46.5g

VIEW DETAILED NUTRITION

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