How to make it

  • At least 24 hours before you plan to eat place the chicken in a large freezer bag. Cover with buttermilk, add Tabasco, salt and pepper. Give a good shake to mix and stash in the fridge. I turn the bag every few hours to make sure all the pieces get coated.
  • Several hours before you plan to cook the chicken mix all the rest of the dry ingredients in a 9x13 pan.
  • Drain the chicken and coat each piece in the flour mixture. Move to a cookie sheet covered with wax paper.
  • You may repeat the flour process if you like by dipping each piece in buttermilk and then in the flour.
  • Store the flour coated pieces in the fridge for at least an hour, up to 2 hours.
  • I fry my chicken in an old cast iron skillet over medium heat a few pieces at a time for about 10 minutes per side. As the chicken gets done I remove it to a rack set over a cookie sheet.
  • Don't crowd the fry pan or the chicken will steam instead of fry.

Reviews & Comments 5

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    " It was excellent "
    lunasea ate it and said...
    You know, it's been ages since I made fried chicken and I do love a good fried chicken. I'll be trying your recipe soon - thanks so much!
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  • solanaceae 5 years ago
    I make sure I put enough oil in my skillet so it's just about 1/2 full. Sorry I can't be more exact than that but I have never measured the oil. I've also cooked it using our turkey frier but used the smaller pan that is supposed to be for fish. When we cooked it in the turkey frier it took about 13-17 minutes per batch.
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  • possumqueen 5 years ago
    I HEART fried chicken! Great recipe!
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  • shandy 5 years ago
    This recipe for fried chicken looks like a must try from the buttermilk marinade to the coating that includes cornmeal. Delicious =D
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  • perlandra 5 years ago
    I rarely fry, but this looks really good. I love Chester's chicken, but we just lost our Chester's so I've not had ANY good fried chicken. How much oil do you have in your skillet? I have the saladmaster skillet so hope that will work all right. I never use it to fry.

    Nanc
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