Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, September 2010, Mad Hungry, September 2010


Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).

  • In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.

  • Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.

  • Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.

  • Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.


Reviews (2)

92 Ratings
  • 5 star values: 23
  • 4 star values: 27
  • 3 star values: 23
  • 2 star values: 15
  • 1 star values: 4
Rating: 5 stars
Oh and the chicken was super tender on the inside and crispy on the outside! The w[filtered] chicken is gone.
Rating: 5 stars
This recipe rocks!! I have never made fried chicken and I was totally intimidated at first, but it is so easy you would be silly not to try it! I am glad that I had time to soak it in the buttermilk for a few hours. When I say buttermilk, I mean my version of it. I added 2 tables[filtered]s of white vinegar to the milk. I can't find real buttermilk at the store, so this was great! The only thing I had to tweak was the amount of oil. I'm no expert, but I kept adding more to make sure that especially the drumsticks were getting enough. Thank you so much! I'll be making this again!