Back to Classic Fried Chicken All Reviews for Classic Fried Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 3 hrs 45 mins Servings: 4 fried-chicken-0711med10709-how006.jpg
Ingredients Ingredient Checklist 1 1/4 cups all-purpose flour 2/3 cup cornstarch Coarse salt and ground pepper 1 quart buttermilk 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, or 10 skin-on legs or thighs 3 cups vegetable oil
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 3 hrs 45 mins Servings: 4 fried-chicken-0711med10709-how006.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 3 hrs 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 3 hrs 45 mins
Servings: 4
prep: 45 mins
total: 3 hrs 45 mins
prep:
45 mins
total:
3 hrs 45 mins
Servings: 4
4
fried-chicken-0711med10709-how006.jpg
fried-chicken-0711med10709-how006.jpg
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour 2/3 cup cornstarch Coarse salt and ground pepper 1 quart buttermilk 1 chicken (3 1/2 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.
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.
Reviews (4)
Add Rating & Review 45 Ratings 5 star values: 16 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0
Reviews (4)
Add Rating & Review 45 Ratings 5 star values: 16 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0
Add Rating & Review
45 Ratings 5 star values: 16 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0
45 Ratings 5 star values: 16 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0
45 Ratings 5 star values: 16 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0
5 star values: 16 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 05/24/2012 Love every video of Sarah's everyday food!!!! Will try this for tomorow menu.. Martha Stewart Member 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 Martha Stewart Member 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.... Martha Stewart Member 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!!Martha Stewart Member
Rating: Unrated 05/24/2012
Love every video of Sarah’s everyday food!!!! Will try this for tomorow menu..
Rating: Unrated
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
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….
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!!
Rating: 5 stars
All Reviews for Classic Fried Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Fried Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
