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Fried Chicken

Fried Chicken

Nutrition Facts
  • cal. (kcal) 357
  • Makes: 10 servings
  • Prep: 15 mins
  • Heat:
  • Fry: 13 mins
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  • 5 cups peanut oil
  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • 1 whole chicken, cut into 10 pieces (2 thighs, 2 drumsticks, 2 wings, each breast half cut in half)


  1. Heat oil in a 12-inch stainless lidded skillet (cast iron, if desired) over medium heat to 350 degrees F on a deep-fry thermometer. Oil should be 1 1/2 to 2 inches deep. Heat oven to 200 degrees F.
  2. In a medium bowl, whisk together buttermilk and egg. In a second bowl or shallow dish, combine flour, garlic salt, onion powder, black pepper, baking soda and cayenne.
  3. Pat chicken dry. Coat a few of the chicken pieces with flour mixture. Dip in buttermilk mixture, allowing excess to drip back into the bowl. Return to flour mixture to coat. Place on a wire rack over a baking sheet while you coat remaining chicken pieces.
  4. Carefully place 4 to 5 pieces of chicken skin-side down in hot oil (don't let pieces touch). Fry 4 minutes. Flip pieces over with tongs and fry 4 more minutes. Try to keep temperature around 350 degrees F; you will have to adjust heat under pan. Flip chicken one more time and cover pan. Cook 4 to 5 more minutes or until pieces register 165 degrees F on an instant-read thermometer. Transfer to a baking pan fitted with a wire rack and keep warm in 200 degrees F oven. Repeat with all chicken pieces.

Nutrition Information for Fried Chicken

Servings Per Recipe: 10
PER SERVING: 357 cal., 24 g total fat (5 g sat. fat), 77 mg chol., 336 mg sodium, 17 g carb. (1 g fiber), 18 g pro.

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