1 whole chicken (4 lb) cut into pieces
1 cup buttermilk
2 cup all purpose flour, to coating
1 tsp paprika
1 tsp salt to taste
I tsp black pepper
2 qt vegetable oil, for frying

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Add flour, paprika, salt and pepper to a large plastic bag and toss to combine.

Dip chicken pieces in buttermilk then, a few at a time, place in bag with flour, seal bag and shake to coat. Place coated chicken on a cookie sheet or tray and cover with a clean dish towel or wax paper. Let the chicken rest until the flour is a doughy consistency.
Fill a large skillet (preferably cast iron) about 1/3 to 1/2 full with vegetable oil. Heat until very hot. Put in as many pieces of chicken as the pan will hold. The brown chicken on both sides reduces the heat and covers the pan. Cook for 30 minutes (the chicken will be cooked, but not crispy) Remove the lid, raise the heat and continue to fry until crispy. Transfer to a paper towel lined tray or cookie sheet and place in a hot oven. Repeat with remaining chicken.
Serve immediately.


This recipe is pretty easy, crispy, crunchy and juicy. You can make it spicy too by adding chili powder. The buttermilk brine is mandatory, so don’t even think about skipping it. It makes juicy and tender fried chicken.

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