Recipes Ingredients Meat & Poultry Chicken Classic Fried Chicken 3.9 (45) 4 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 3 hrs 45 mins Servings: 4 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. Ingredients 1 ¼ cups all-purpose flour ⅔ cup cornstarch Coarse salt and ground pepper 1 quart buttermilk 1 chicken (3 ½ to 4 pounds), cut into 10 pieces, or 10 skin-on legs or thighs 3 cups vegetable oil Directions 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). 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 PaprikaIn Step 1, add 1/4 cup tomato paste, 1 tablespoon smoked paprika, and 1 teaspoon ground oregano in buttermilk mixture.Spiced MustardIn 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 GarlicIn 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. Rate it Print