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An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.

Source: Everyday Food, July/August 2011
Total Time Prep Servings




There are endless ways to customize fried chicken. Try one of these options:
Smoked Paprika
In Step 1, add 1/4 cup tomato paste, 1 tablespoon smoked paprika, and 1 teaspoon ground oregano in buttermilk mixture.
Spiced Mustard
In Step 1, add 1 tablespoon ground mustard, 4 teaspoons Old Bay Seasoning, and 2 to 3 teaspoons hot sauce, such as Tabasco, to buttermilk mixture.
Lemon-Pepper Garlic
In Step 1, add 1 teaspoon ground pepper, 3 tablespoons finely grated lemon zest (from 3 lemons), and 4 garlic cloves, finely grated, to buttermilk mixture.

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How would you rate this recipe?
  • joy_jsus
    24 MAY, 2012
    Love every video of Sarah's everyday food!!!! Will try this for tomorow menu..
  • ElleBella1
    22 MAY, 2012
    Sarah, this is going to be my daughters favorite chicken for sure. I love to cook and you just put fried chicken back on my menu!! Thank you
  • snash
    22 MAY, 2012
    Great demonstration video! I doubt I'll try this as I've never succeeded in deep frying. Plus, I can imagine the splatter factor. If I were in someone else's commercial kitchen, however....
  • CarmenORiordan
    22 MAY, 2012
    Thank you Sara! Speaking as a fellow admirer of fried chicken creation, I think that your video is great. Can't wait to try your version. Your recipe saves me a step. My way brined and then floured, dipped in egg/baking soda mixture, floured again. Love the cornstarch added to the flour. I shared it to my always asking friends on facebook. I do think the Old Bay and hot sauce is a must!!

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