Fried Chicken Recipe

Name: Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Chicken Breast; 6 pieces Chicken Leg; 6 pieces Chicken Wings; 2 pints Buttermilk; 4 cloves Garlic; 4 teaspoons Hot Sauce; 4 cups Canola Oil; 1/4 cups Butter; 4 cups Flour; 4 Tablespoons Kosher Sea Salt; 2 Tablespoons Pepper; 1 Tablespoon Poultry Seasoning

Servings: persons

4 pieces Chicken Breast
6 pieces Chicken Leg
6 pieces Chicken Wings
2 pints Buttermilk
4 cloves Garlic
4 teaspoons Hot Sauce
4 cups Canola Oil
1/4 cups Butter
4 cups Flour
4 Tablespoons Kosher Sea Salt
2 Tablespoons Pepper
1 Tablespoon Poultry Seasoning

1
Marinate cleaned chicken pieces in buttermilk, garlic and hot pepper sauce for at least 2 hours and up to 48 hours before frying.
2
I use an electric skillet, heating oil and butter to 375 degrees.
3
Test the oil to make sure its hot.
4
Mix flour and seasonings (salt, pepper, poultry seasoning) in a large shallow pan.
5
Take the chicken from the buttermilk and dredge in flour; mix, shake off excess flour.
6
Fry for 20 minutes on one side, then turn at least 1 or 2 times until done.
7
Drain on paper towels and dig in!
8
If you want gravy, then drain off the oil leaving a couple tablespoons in the skillet.
9
Add approximately 1/8 cup of the flour mixture to the oil in the skillet and brown the roux until it is a nice brown color.
10
Mix whole milk and chicken stock in a measuring cup to measure about 1/2 to 2 cups of liquid.
11
Add slowly to the roux in the skillet, whisking in to remove lumps.
12
Heat through, and ladle over mashed potatoes!

3685

kcal

Calories

309

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pieces Chicken Breast, 6 pieces Chicken Leg, 6 pieces Chicken Wings, 2 pints Buttermilk, and more.

Yes, Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions