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Gallery Crispy Fried Chicken Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 tablespoons coarse salt, plus more for seasoning 2- to 3-pound chicken, cut into 8 pieces 3 cups nonfat buttermilk 3 tablespoons Tabasco (optional) 1 1/2 cups sifted all-purpose flour freshly ground black pepper, to taste 2 pounds vegetable shortening

Gallery Crispy Fried Chicken

Recipe Summary Servings: 4

Crispy Fried Chicken

Crispy Fried Chicken

Crispy Fried Chicken

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 tablespoons coarse salt, plus more for seasoning 2- to 3-pound chicken, cut into 8 pieces 3 cups nonfat buttermilk 3 tablespoons Tabasco (optional) 1 1/2 cups sifted all-purpose flour freshly ground black pepper, to taste 2 pounds vegetable shortening

Directions

In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight.

Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight.

Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.

Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.

Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved, about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt.

Reviews (6)

 Add Rating & Review     15 Ratings   5 star values:        3    4 star values:        3    3 star values:        6    2 star values:        3    1 star values:        0

Reviews (6)

Add Rating & Review     15 Ratings   5 star values:        3    4 star values:        3    3 star values:        6    2 star values:        3    1 star values:        0

Add Rating & Review

15 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0

15 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0

15 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0

  • 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/25/2017   Every recipe that I see on your website looks very good and would like to try them however when I want to "fave it" it pops up as an error and to try again.  

Martha Stewart Member     Rating: Unrated       03/25/2017   Looks good, but it takes 3 days to get it ready, before you can even fry it? Just put the salt in the buttermilk, along with the hot sauce, leave it covered overnight in a fridge and then follow the directions from there on.  

Martha Stewart Member     Rating: Unrated       03/25/2017   Sarah, you are so cute and I think your name fits you. I just want to add that when I make chicken of any kind, I always add some garlic powder to the stuff it's dipped in whether it's butter or batter. My family and I love the chicken when it has that "oomph" to it. And you make all the dishes look so easy. I know they really are but you make them look even easier!  

Martha Stewart Member     Rating: Unrated       05/25/2009   I made this chicken for memorial day. It was great but my chicken pieces were to big so it took a long time for it to cook Chrissy  

Martha Stewart Member     Rating: Unrated       06/29/2008   oh the picture is the video. whoops. haha.  

Martha Stewart Member     Rating: Unrated       06/29/2008   ='( I thought a video was supposed to play when i click that link. Anyone know the URL to the videos location??? I think I'll do a search on it but, with my luck, I probably won't find it anyhow. -NOeL

    Martha Stewart Member

    Rating: Unrated 03/25/2017

Every recipe that I see on your website looks very good and would like to try them however when I want to “fave it” it pops up as an error and to try again.

Rating: Unrated

Looks good, but it takes 3 days to get it ready, before you can even fry it? Just put the salt in the buttermilk, along with the hot sauce, leave it covered overnight in a fridge and then follow the directions from there on.

Sarah, you are so cute and I think your name fits you. I just want to add that when I make chicken of any kind, I always add some garlic powder to the stuff it’s dipped in whether it’s butter or batter. My family and I love the chicken when it has that “oomph” to it. And you make all the dishes look so easy. I know they really are but you make them look even easier!

Rating: Unrated 05/25/2009

I made this chicken for memorial day. It was great but my chicken pieces were to big so it took a long time for it to cook Chrissy

Rating: Unrated 06/29/2008

oh the picture is the video. whoops. haha.

=’( I thought a video was supposed to play when i click that link. Anyone know the URL to the videos location??? I think I’ll do a search on it but, with my luck, I probably won’t find it anyhow. -NOeL

All Reviews for Crispy Fried Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Fried Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest