Crispy Fried Chicken

1. 1

   Skin the cut-up chicken pieces if you prefer.

2. 2

   Place flour in a large plastic bag (let the amount of chicken you are cooking determine how much flour to use). Season the flour with paprika (which helps brown the chicken), salt, and black pepper.

3. 3

   Dip the chicken pieces in buttermilk, then transfer a few at a time to the bag with flour; seal the bag and shake until well coated. Repeat with the remaining chicken.

4. 4

   Place the coated chicken on a baking sheet or tray; cover with a clean dish towel or waxed paper. Let sit until the flour becomes a paste-like consistency. This is crucial!

5. 5

   Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until very hot.

6. 6

   Carefully lower as many chicken pieces into the skillet as it can hold. Fry in hot oil on both sides until browned.

7. 7

   When browned, reduce the heat and cover the skillet; cook for 30 minutes (the chicken will be cooked through but not crispy). Remove the cover, raise the heat again, and continue frying until crispy.

8. 8

   Drain the fried chicken on paper towels. Depending on how much chicken you have, you may need to fry in a few batches. Keep the finished chicken in a slightly warm oven while frying the rest.

• Calories 2238.9 kcal High
• Protein 51.52 g Good Source
• Carbs 25.93 g Moderate
• Total Fat 224.19 g High
• Saturated Fat 31.74 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 163.53 mg High
• Sodium 469.19 mg High
• Fiber 1.26 g Low Source
• Sugar 1.32 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 39.33 mg Low Source
• Iron 1.67 mg Low Source
• Potassium 11.56 mg Low Source
• Vitamin A 11.44 mcg_rae Low Source
• Vitamin C 0.29 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten