Crispy Fried Chicken

From Cooking with Paula Deen, Jul/Aug 2013

Crispy Fried Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 5

    cups buttermilk, divided

  • cup plus 1 teaspoon kosher salt, divided

  • 2

    tablespoons sugar

  • 5

    pounds bone-in chicken pieces

  • Vegetable oil, for frying

  • cups all-purpose flour

  • 1

    teaspoon seasoned salt

  • ½

    teaspoon ground black pepper


In a large bowl, combine 4 cups buttermilk, 1/3 cup salt, and sugar. Add chicken pieces; cover and chill for 4 hours. Drain chicken, discarding liquid. Pat chicken dry with paper towels. In a large cast-iron skillet, pour oil to a depth of 2 inches. Heat over medium heat to 350°. In a shallow dish, combine flour, seasoned salt, and pepper. In a separate shallow dish, place remaining 1 cup buttermilk. Dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off. Dredge chicken again in flour mixture, shaking off excess. Fry chicken, in batches, turning once, for 15 to 20 minutes or until a meat thermometer inserted in chicken breasts registers 170° and thighs and drumsticks register 180°. Drain chicken on a wire rack set over paper towels. Sprinkle chicken with remaining 1 teaspoon salt.


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