Classic fried chicken

Classic fried chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1.25

    c flour

  • c cornstarch

  • salt and pepper

  • 1

    quart buttermilk

  • 1

    chicken, or 3-4 lbs chicken

  • 3

    c veg oil


In a wide, shallow dish, whisk together flour, cornstarch, 2 tsp salt and 1/4 tsp pepper. Transfer 1.25 cups mixture to an air tight container. In a large glass bowl, whisk together buttermilk, 2 tbsp salt, and 1/2 tsp pepper. Dredge chicken inf lour mixture, then submerge in buttermilk. Cover and chill 3 hours. Place a wire rack on a baking sheet lined with paper towels. n a large heavy skillet, heat oil to 350. Transfer reserved flour mix to a wide shallow dish. In batches, lift chicken from buttermilk, let excess drip off, dredge in flour mix. Fry chicken until golden brown, 16-20 minutes per batch, flipping once. Adjust heat as needed. Transfer to rack to drain, 5 minutes.


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