Fried chicken
Chicken soaked in seasoned buttermilk, dredged in flour and fried until the crust turns deeply golden and crunchy while the meat stays juicy. It is comfort food on a platter.
Fried-Chicken-Set: Evan-Amos, CC0 (Wikimedia Commons)
Where it comes from
Southern American kitchens perfected this dish, blending Scottish frying traditions with West African seasoning and cooking skills. It became the star of family dinners, picnics and roadside restaurants, and is loved in many versions around the world.
Explore the cuisine of United States.
Recipe
Make Fried chicken at home
Ingredients
- 3 lb (1.4 kg) chicken pieces
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tsp salt
- Vegetable oil for frying
How it's made
- Soak the chicken in buttermilk, hot sauce and 1 teaspoon salt for at least 4 hours or overnight in the fridge.
- Whisk the flour with paprika, garlic powder, pepper and remaining salt.
- Lift each piece out of the buttermilk, let excess drip off, and press firmly into the flour. Set on a rack for 10 minutes.
- Heat 2 inches of oil in a heavy pot to 325 F (165 C).
- Fry in batches without crowding, turning once, 12 to 15 minutes until the crust is deep golden and the chicken reads 165 F (74 C).
- Drain on a wire rack and serve hot.
Variations
- Nashville hot: brushed with a cayenne-spiked oil and served on white bread with pickles.
- Oven-fried: baked on a rack with a breadcrumb coating.
- Chicken and waffles: served with maple syrup.
Cook’s tip: Let the coated chicken rest before frying so the crust clings and stays crisp.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Fried-Chicken-Set: Evan-Amos, CC0 (Wikimedia Commons)