Prep 10 mins
Cook 30 mins
There are 3 secrets to this chicken: use Crisco instead of oil to fry, soak the chicken in buttermilk for several hours before cooking, and mix in a bunch of spices with the flour you dredge the chicken in. This is my own recipe, devised from studying a ton of fried chicken recipes and putting the best components together.
- 4 cups buttermilk (for chicken to serve 6 people)
- 6 chicken breasts, skin on
- 6 chicken thighs, skin on (or whatever combination of whole fryer parts you prefer)
- 2 teaspoons garlic salt
- 1 teaspoon paprika
- 1⁄4 teaspoon nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon rubbed sage
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme (powdered)
- 1 teaspoon salt
- 1 teaspoon parsley flakes
- 1 teaspoon ground black pepper
- 3 cups flour
- Wash and dry the chicken pieces and place in a deep bowl or baking dish. Cover with buttermilk and soak, refrigerated, at least 3 hours and up to 12.
- Combine the flour and remaining ingredients and sift together. This is the seasoned mixture you will dredge the chicken inches
- Dip each chicken piece in dredging mixture until well coated on all sides.
- Fry chicken in hot Crisco oil for about 10 minutes for white meat; 8 minutes for dark meat. Juices will run clear when done. If you are using large chicken breasts, cook longer. Don't crowd the chicken while cooking. Drain on paper towels when done and serve.
Totally awesome! The chicken fried up nice and golden brown, and the coating was crunchy and full of flavor!