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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 1/4 cups flour mixture to an airtight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).

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  • Place a wire rack on a rimmed baking sheet lined with paper towels. In a large cast-iron or other heavy skillet, heat oil to 350 degrees over medium (a small cube of bread should brown in less than 1 minute). Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from buttermilk, letting excess drip off, and dredge in flour mixture.

  • Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.

Variations

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.

Reviews (4)

45 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
05/24/2012
Love every video of Sarah's everyday food!!!! Will try this for tomorow menu..
Rating: Unrated
05/22/2012
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
Rating: Unrated
05/22/2012
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....
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Rating: 5 stars
05/22/2012
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!!