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    You are in: Home / Recipes / Crispy Fried Chicken Recipe
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    Crispy Fried Chicken

    Crispy Fried Chicken. Photo by PrincessPage

    1/1 Photo of Crispy Fried Chicken

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 45 mins

    6 hrs

    45 mins

    PrincessPage's Note:

    This is what I came up with after tinkering a bit with fried chicken. My family loves the crunchy outside, and juicy tender chicken. I buy chicken parts, bone in. But this does work with boneless skinless chicken too. If you are cutting up a chicken, its best to buy one about 4 lbs, any bigger and the outside will burn before the inside is cooked through. This is enough coating to cook 4 thighs, 4 drumsticks and a couple chicken breasts.

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    Units: US | Metric


    1. 1
      Soak the chicken in the refrigerator in a bath of buttermilk and hot sauce. Enough buttermilk to completely coat the chicken. At least 4 hours, up to overnight.
    2. 2
      mix (in a gallon sized baggie works nicely) 1 cup flour with 1 tsp of seasoned salt (and pepper if you'd like).
    3. 3
      pull chicken pieces out of bath, allowing excess liquid to drip off a little. Shake each piece separately in the flour mixture and place on a drying rack to rest. Allow to rest at least 15 minutes, and up to 30. Reserve the buttermilk mixture.
    4. 4
      mix the remaining ingredients together. Dip each piece of chicken into buttermilk and then mush into the flour mixture. If you like a really thick skin, you can double this process, if you do you will need to add a cup more of each flour and corn meal. I don't recommend this for skin on chicken, because it does not allow the skin of the chicken to get crunchy cooked. Place on drying racks and allow to rest another 15 to 30 minutes.
    5. 5
      in a skillet or electric frying pan, put enough oil to come up 1/2 each chicken piece. Heat to 360. Place chicken skin side down a piece or two at a time to avoid the temp from dropping too low (that will make your chicken turn out oily). Do not crowd chicken.
    6. 6
      Cook until brown and blood starts bubbling out of the top. you can shake the pan a little to make sure they are not sticking. Turn each piece and cook again until brown. At this point you can finish in a 350 oven on a greased (sprayed) cookie sheet. Otherwise cook turning occassionally until juices run clean when tested.

    Ratings & Reviews:


    Nutritional Facts for Crispy Fried Chicken

    Serving Size: 1 (444 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1033.0
    Calories from Fat 431
    Total Fat 47.9 g
    Saturated Fat 13.4 g
    Cholesterol 227.0 mg
    Sodium 1221.6 mg
    Total Carbohydrate 80.3 g
    Dietary Fiber 5.1 g
    Sugars 0.9 g
    Protein 66.3 g

    The following items or measurements are not included:

    fried onions

    seasoning salt

    seasoning salt

    cayenne pepper

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