This is the best fried chicken! It's all in the flavorful coating that really makes this so tasty, and the moistest chicken EVER!

4SEA
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.

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  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

  • In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.

  • Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

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.

Nutrition Facts

812 calories; 46.7 g total fat; 175 mg cholesterol; 1704 mg sodium. 43.2 g carbohydrates; 51.2 g protein; Full Nutrition


Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2005
Marinating in buttermilk for 24 hours is the tender flavorable secret. I drained then shook a couple pieces at a time in 1 cup Bisquick added 1/2 Tbsp Paprika 2 t salt and 1/2 t pepper. Instead of frying try oven at 425. In 13x9 baking dish spray with PAM heavy put chunks of unsalted butter and put empty dish into oven until melted. Remove and put in pieces bake 25 min - turn and bake 25 min more. Delicious! Read More
(66)

Most helpful critical review

Rating: 1 stars
06/16/2005
Sadly enough I feel as though money was thrown out the window with this recipe. I have to say that I don't think anyone who has left a 4-5 star review actually know what really great fried chicken is. I really hate to even give it one star. This was not "awesome" Read More
(19)
33 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
04/30/2005
Marinating in buttermilk for 24 hours is the tender flavorable secret. I drained then shook a couple pieces at a time in 1 cup Bisquick added 1/2 Tbsp Paprika 2 t salt and 1/2 t pepper. Instead of frying try oven at 425. In 13x9 baking dish spray with PAM heavy put chunks of unsalted butter and put empty dish into oven until melted. Remove and put in pieces bake 25 min - turn and bake 25 min more. Delicious! Read More
(66)
Rating: 4 stars
10/12/2003
Nice elend of flavors and can be prepared without too mych effort or time involved. A keeper!! Read More
(48)
Rating: 3 stars
09/26/2005
I had difficulty getting some ingredients here in UK especially dry Italian seasoning but made up something with a few herbs and spices. I liked the result. Marinading in butter milk is a really good idea. (For UK readers butter milk can be found at Tesco). I cooked the chicken in an oven 200C since I don't use deep frying. I sprayed the dish with olive oil put the chicken in then sprayed it as well. Next time I'll adapt the coating by using bread crumbs and perhaps substitute the Italian seasoning with some lemon zest or another strong flavoured fruit some crushed bay leaves and some basil ground pepper perhaps some lemon grass. My wife suggests putting the chicken seasoning into the marinade instead of the salt. Read More
(31)
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Rating: 4 stars
08/06/2006
Anyone who would say that this recipe was like throwing money out the window needs to serve at a food kitchen for just one day. Absolutely nothing wrong with this recipe or the seasonings. My only problem was getting the chicken pieces to cook throughly. I did use dark meat which takes longer anyway but twenty minutes just didn't seem to do it even tho I used a candy thermometer. I had to place the meat in the oven for about fifteen minutes. Nontheless it was tasty crispy and enjoyed by my gang. Thanks Lora! Read More
(30)
Rating: 1 stars
06/16/2005
Sadly enough I feel as though money was thrown out the window with this recipe. I have to say that I don't think anyone who has left a 4-5 star review actually know what really great fried chicken is. I really hate to even give it one star. This was not "awesome" Read More
(19)
Rating: 2 stars
05/14/2005
The basic idea of this recipe is good but it really needs more spice. I found it to be rather bland. Adding more spices really gave it more flavor. Using the buttermilk was a great idea because it really helped the flour mixture to stay on the chicken. Read More
(17)
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Rating: 5 stars
08/24/2005
My family and I loved this recipe. This was the very first time I made fried chicken. It came out delicious!! I recommend this recipe to everyone! Read More
(15)
Rating: 5 stars
06/14/2005
I tried this recipe for dinner and it was a huge it. This recipe is a keeper! Read More
(12)
Rating: 5 stars
12/01/2008
WOW! My husband (a true southerner) said this was the best fried chicken he's ever had. I was surprised at how little work it took. (Well except for the usual mess). Read More
(11)