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My review
Crispy Fried Chicken
19
Elaine O
"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!"
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Ingredients
servings 489Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
- 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!
- 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.
- 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.
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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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 548689 Ratings
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Most helpful positive review
6/3/2002
I've been cooking for over 50 years and during that time I have fried chicken hundreds of time. But...in all those years never have I fried chicken that comes even close to being as crispy, mois...
Most helpful critical review
7/21/2011
Certainly this chicken lives up to it's name... it definitely IS crispy! I read all the reviews and decided to not only brine it first, but then rinsed and soaked in a buttermilk/tabasco mixture...
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6/3/2002
I've been cooking for over 50 years and during that time I have fried chicken hundreds of time. But...in all those years never have I fried chicken that comes even close to being as crispy, mois...
9/27/2003
5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried and true ways, give the most perfect fried chicken every time. Correct oil temp is necessary, about 3...
1/18/2007
I used boneless filets and cut it into strips. I usually coat my chicken in eggs before flouring them but the buttermilk worked 100 times better. The chicken was more tender and moist than it no...
1/6/2013
This is my recipe and I'm flabbergasted with the wonderful reviews!! Thank you all so much! I haven't been able to edit the recipe, but would like to add that you can add any seasonings you lik...
5/24/2010
OMG! I never grew up eating fried chicken and after trying this recipe I feel deprived as a child! My husband had been asking for fried chicken for a while and I wanted it to be perfect. Havin...
7/3/2002
I rarely give a recipe an overall rating of five stars. This one deserved every one of the stars. This was a true winner, and I couldn't believe how crispy and juicy it was! I used poultry seas...
8/17/2003
the fried chicken turned out to be deliciously crispy even though i made a few alternation. i substituted buttermilk with sour milk (made from 1 cup of milk mixed with 1 tablespoon of lemon jui...
4/6/2011
Great simple recipe, but i did add some changes well prep steps and tips not flavour wise. I soaked the chicken in cold ice water for 30 minutes (helps all the blood out of the meat)then soaked ...
3/21/2003
Thank you, thank you, thank you!!! I've tried (emphasis on "tried"!) to make fried chicken in the past and it's always come out all burned and crisped on the outside and still pink in the middl...