Reviews (2)
Add Rating & Review
92 Ratings
5 star values:
23
4 star values:
27
3 star values:
23
2 star values:
15
1 star values:
4
Martha Stewart Member
Rating: 5 stars
05/26/2017
Oh and the chicken was super tender on the inside and crispy on the outside! The w[filtered] chicken is gone.
Martha Stewart Member
Rating: 5 stars
05/26/2017
This recipe rocks!! I have never made fried chicken and I was totally intimidated at first, but it is so easy you would be silly not to try it! I am glad that I had time to soak it in the buttermilk for a few hours. When I say buttermilk, I mean my version of it. I added 2 tables[filtered]s of white vinegar to the milk. I can't find real buttermilk at the store, so this was great! The only thing I had to tweak was the amount of oil. I'm no expert, but I kept adding more to make sure that especially the drumsticks were getting enough. Thank you so much! I'll be making this again!
Back to Quick Fried Chicken
All Reviews for Quick Fried Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Quick Fried Chicken
Recipe Summary
Yield: Serves 4
Ingredients
Ingredient Checklist
1 quart buttermilk or milk
2 tablespoons Tabasco or other hot sauce
1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
1 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus a little more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups peanut oil, vegetable oil, bacon fat, or lard
Gallery
Quick Fried Chicken
Recipe Summary
Yield: Serves 4
Gallery
Quick Fried Chicken
Quick Fried Chicken
Quick Fried Chicken
Recipe Summary
Yield: Serves 4
Recipe Summary
Yield: Serves 4
Yield: Serves 4
Serves 4
Ingredients
Ingredients
- 1 quart buttermilk or milk
- 2 tablespoons Tabasco or other hot sauce
- 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
- 1 cup all-purpose flour
- 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight – in the fridge – is even better).
In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Reviews (2)
Add Rating & Review
92 Ratings
5 star values:
23
4 star values:
27
3 star values:
23
2 star values:
15
1 star values:
4
Martha Stewart Member
Rating: 5 stars
05/26/2017
Oh and the chicken was super tender on the inside and crispy on the outside! The w[filtered] chicken is gone.
Martha Stewart Member
Rating: 5 stars
05/26/2017
This recipe rocks!! I have never made fried chicken and I was totally intimidated at first, but it is so easy you would be silly not to try it! I am glad that I had time to soak it in the buttermilk for a few hours. When I say buttermilk, I mean my version of it. I added 2 tables[filtered]s of white vinegar to the milk. I can't find real buttermilk at the store, so this was great! The only thing I had to tweak was the amount of oil. I'm no expert, but I kept adding more to make sure that especially the drumsticks were getting enough. Thank you so much! I'll be making this again!
Reviews (2)
Add Rating & Review
92 Ratings
5 star values:
23
4 star values:
27
3 star values:
23
2 star values:
15
1 star values:
4
Add Rating & Review
92 Ratings
5 star values:
23
4 star values:
27
3 star values:
23
2 star values:
15
1 star values:
4
92 Ratings
5 star values:
23
4 star values:
27
3 star values:
23
2 star values:
15
1 star values:
4
92 Ratings
5 star values:
23
4 star values:
27
3 star values:
23
2 star values:
15
1 star values:
4
- 5 star values:
- 23
- 4 star values:
- 27
- 3 star values:
- 23
- 2 star values:
- 15
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
05/26/2017
Oh and the chicken was super tender on the inside and crispy on the outside! The w[filtered] chicken is gone.
Martha Stewart Member
Rating: 5 stars
05/26/2017
This recipe rocks!! I have never made fried chicken and I was totally intimidated at first, but it is so easy you would be silly not to try it! I am glad that I had time to soak it in the buttermilk for a few hours. When I say buttermilk, I mean my version of it. I added 2 tables[filtered]s of white vinegar to the milk. I can't find real buttermilk at the store, so this was great! The only thing I had to tweak was the amount of oil. I'm no expert, but I kept adding more to make sure that especially the drumsticks were getting enough. Thank you so much! I'll be making this again!
Martha Stewart Member
Rating: 5 stars
05/26/2017
Oh and the chicken was super tender on the inside and crispy on the outside! The w[filtered] chicken is gone.
Rating: 5 stars
This recipe rocks!! I have never made fried chicken and I was totally intimidated at first, but it is so easy you would be silly not to try it! I am glad that I had time to soak it in the buttermilk for a few hours. When I say buttermilk, I mean my version of it. I added 2 tables[filtered]s of white vinegar to the milk. I can't find real buttermilk at the store, so this was great! The only thing I had to tweak was the amount of oil. I'm no expert, but I kept adding more to make sure that especially the drumsticks were getting enough. Thank you so much! I'll be making this again!
All Reviews for Quick Fried Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quick Fried Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
