Recipes Ingredients Meat & Poultry Chicken Mahogany Fried Chicken 3.1 (146) 1 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 5, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 1 quart buttermilk 2 teaspoons cayenne pepper Two 2 1/2-pound fryer chickens, cut into 8 pieces 2 cups all-purpose flour Coarse salt and freshly ground pepper Vegetable oil, for frying Directions Stir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight. In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray. In a large skillet, heat 2 inches oil to 350 degrees. Using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold. Rate it Print