Better Than Any I’ve Had From a Deli!
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I actually used this recipe to coat the chicken and then cooked it in my deep fat fryer for 10 minutes per batch at 375 F (the typical max setting for most deep fryers). It can still turn out nicely if you pan fry the chicken as directed; it just means a bit more hassle, and you have to be careful not to overcrowd the pan. Jo Cooks recommends just a simple green salad with this chicken, but if you want a quintessentially Southern meal, consider making some mashed potatoes, baked beans, or sweet potato fries. For that matter, cole slaw or potato salad would go nicely with this, too.
Check out what my pals over at Jo Cooks had to say about fried chicken:
Fried chicken is one of those first things you learn to make because it’s so simple. I think fried chicken is really in anyone’s culture, so you could say I learned it at home. My mom’s recipe is a bit different, there is no buttermilk and hot sauce in hers. What I love the most about frying chicken is the smell, the entire house smells like fried chicken and it is just wonderful.
I have to agree with Jo in that the smell of chicken frying in a cast iron skillet is one of the best aromas one will ever sniff. Truly, heaven in a pan! Yummo!
Ingredients
2 cups buttermilk
2 eggs
1 tsp paprika
1 tsp hot sauce (I used some Louisiana Hot Sauce)
salt and pepper to taste
2 tsp baking powder
1½ tsp baking soda
flour
1 lb of chicken wings, or chicken breast (or even legs)
vegetable or canola oil for frying (I use LouAna canola oil)
Instructions:
Wash the chicken and dry it with paper towels. Mix the liquid ingredients and spices together until fully combined. In another bowl, combine the baking powder and baking soda, and then whisk into the buttermilk until it becomes foamy.
In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.
Dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it’s coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces.
In a frying pan, heat it lots of oil, at least an inch. Make sure the oil is hot enough. Do not put too many pieces at once, leave enough room in between the chicken, because you don’t want them to stick together. The first side will take longer to cook (about 7 min), and the second side will cook faster, 3 to 5 minutes. Repeat with remaining chicken.
After the chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.
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Quick tip: Adjust the amount of hot sauce to your liking.
Thanks to Jo Cooks for this delicious fried chicken recipe.
42 Comments
Sounds great. Now, how do i print it?
copy and paste into some sort of print program/ email/ word/ notepad/
Do a copy/print….
Click on..drag to cover the recipe then right click and pick “print” from options 🙂
I HIGHLIGHTED IT, RIGHT CLICK THE MOUSE, SELECT PRINT, SELECTED SELECTION IF NECESSARY…PRINT! YOU CAN DO THIS FROM YOUR PHONE IF IT IS E-LINKED TO YOUR PRINTER.
I used the old fashioned way, good ole’ pen and paper. I found another recipe it has more seasoning than this one. I saved it on my page.
lookin good
90 ingredients????? Why don’t you just go to KFC?
There are 10 ingredients.
KFC is NASTY NO taste ALL grease and NOT crispy at all.. at least here in our town.. YUCK
Then it wouldn’t be ‘home made’. Food made at home are made with love!
Cause KFC sucks ?
I have KFC recipe. ?
Not sure what recipe you’re looking at, but there’s only 10 ingredients in this.
People read the damned recipe. There is not 90 ingredients. Silly folks… Those we’re keywords at the beginning of the article. Dopes
LOL! that made me laugh…90 ingredients…..i would go to KFC too if I had to buy 90 ingredients! hahaha!
You that lazy?
No disrespect to Colonel Sanders…but my chicken is so-o-o much better.
Yummy
I want this to print
press your ctrl and P at the same time…you should then get a print page. Make a selection and print.
Whats wrong with 10 ingredients. Easy as can be. KFC is horrible!!!
Can’t print it. Too bad the food webpages do not allow a simple way to print the featured receipes. Maybe we would subscribe then!
press your ctrl and P at the same time….you should then get a print page. Make a selection and print.
Do you deliver?
How can you cook bone in chicken in 10 minutes….
can’t wait to try this have to get buttermilk when I go shopping I have everything else
I can make your own buttermilk. Just Google it. It’s easy.
Add 1 Tablespoon white vinegar for every cup of milk and voila! Buttermilk. Let it sit for a few minutes to thicken a bit.
Would I be able to make ahead (don’t bake) & freeze? Take out to bake as needed? IF buttermilk is past due date, would it still be good to use? (has never been opened)
Is this recipe for skin on chicken?
Did I miss something? What do you do with the liquid and spices?
That’s what I want to know too what do you do with the liquid and spices?
I assume the two eggs get beaten, added to butter milk along with the baking soda and baking powder, and collectively whisked until all is frothy??
This recipe is very similar to one I like with the exception of hot sauce…. don’t like spicy hot. As for the baking soda and and baking powder, I’ve never done that, but am anxious to add those to my existing recipe and see the results of that change. My total cook time in a cast iron skillet is usually about 25 to 30 minutes for lager pieces such as thighs and breast. Also after initial browning on each side, I reduce heat somewhat and cover loosely with a lid and continue to cook, and turn pieces one more time in last 10 minutes of cooking.
I think the best fried chicken I’ve ever had was last year at Knights Inn in Old Colonial Williamsburg (Virginia) !! That’s the recipe I would love to get!!
Thank you…a simple recipe to follow. If only people could/would read! I hope to try this soon!
How many carbs are in this recipe
Who cares????
Highlight and copy the recipe, then paste it onto a Word document. Then Save the picture to your PC and you can insert it onto the document. That’s how I do all mine.
i simply book mark it on my lap top and on my phone, i have the recipe at my finger tips all the time.
us older people don’t know to much about copy and paste things how do I print this out you need to have a print button please thanks
HOW MUCH FLOUR IT DOES NOT SAY
I use this same recipe except for the hot sauce. We “sous vide” the chicken first, so I never have to worry if it is cooked through. This is the crispiest chicken you can make, lots of crust! One hint, don’t place it on a plate, let it dry off on a cooling rack.