Fried Chicken

Fried Chicken
Makes 10
Prep 15 m
Fry 13 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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: 5 g sat. fat, 18 g pro., 17 g carb., 24 g Fat, total, 77 mg chol., 1 g fiber, 336 mg sodium, 357 kcal cal.