Recipes Ingredients Meat & Poultry Chicken Fried Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 6 hrs 40 mins Servings: 4 Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside any number of side dishes for an unforgettable homemade meal. Ingredients 3 tablespoons plus 1 teaspoon coarse salt 1 whole fryer chicken (3 ½ to 4 pounds), cut into 10 pieces 2 cups buttermilk 2 teaspoons dry mustard 1 teaspoon cayenne pepper 1 ½ teaspoons freshly ground black pepper 1 ½ cups all-purpose flour 2 tablespoons coarse yellow cornmeal Safflower or canola oil, for frying Flaky sea salt, such as Maldon, for serving (optional) Directions In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator. In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight. Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne. Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet. Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature. Rate it Print