• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Simply the Best Fried Chicken

Simply the Best Fried Chicken

Published: Feb 22, 2013 · Modified: Aug 15, 2021 by LindySez · This post may contain affiliate links

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

Simply the Best Fried Chicken is simply that, the Best Fried Chicken. It's the buttermilk soak that does it!

simply the best fried chicken

Look out Colonel - Here"s the BEST Fried Chicken - No Secret Recipe 

What makes comfort food comfort food?   Usually, it’s something enjoyed from childhood, that makes it comfort food.  Or something that makes you feel all warm on the inside, that’s comfort food too.

A taste, a smell, a texture.

My comfort food is going to start with this recipe for Simply the Best Fried Chicken. This isn’t just any fried chicken recipe, with years of tweaking, I think, humbly, it’s simply one of the best.  It’s good hot, warm or cold, perfect to take to a tailgate party, on a summer picnic, or for Sunday night dinner.

Start with a buttermilk bath

There are a couple of tricks to making a really good fried chicken, but one of the most important ones is to soak the chicken in buttermilk for at least a couple of hours. This gives the meat great flavor and a slightly softer texture.

Season the chicken, not just the flour

The second thing is to season the meat well, I don't season just the flour, I put seasonings directly on the chicken pieces to ensure all the meat is properly seasoned and tasty even if you decide to remove the coating.

Cook slow and steady

Cooking the chicken at a steady, fairly low temperature is also key.  You don’t want to burn the outside and have raw chicken inside.  That's just not good. An electric skillet works well for moderating temperature. 

A proper drain

Finally, how to best drain the chicken.

The best method is to drain it by setting the cooked pieces of chicken on a wire rack set over a cookie sheet (the cookie sheet is there to catch the oil but if you don’t mind cleaning counters, you can skip it ).

Setting the pieces on paper towels or brown paper bags will soften the coating.  And quite frankly, why would anyone want to put their food on something that was in a public market, touched by how many hands?

YIKES.

While either method will render a chicken that tastes just fine, the coating won’t have the same crunch. Granted, if you refrigerate it to eat it cold, you will still lose the crunchiness of the coating, so if that is your purpose, to eat it cold, then go ahead and use any method to drain it.

Putting it in the oven to keep warm? The moisture generated by the oven heat will also soften the crust.  So it’s best, if you want it crunchy, to eat it as soon as you can after finishing it.

Simply the Best Fried Chicken 

Simply the Best Fried Chicken served with Sautéed Leeks with Fresh Peas and Mashed Potatoes

simply the best fried chicken

Simply the Best Fried Chicken

LindySez
A buttermilk soak makes this Simply the Best Fried Chicken.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Additional Time 2 hrs
Total Time 2 hrs 35 mins
Course Poultry
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 broiler/fryer chicken cut into 10 pieces (see video on how to cut up a chicken, but leave the bone in the breasts and cut them into 4 pieces)
  • 2 cups low fat buttermilk
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper or to taste
  • all-purpose flour for dredging
  • vegetable oil for frying

Instructions
 

  • Place the chicken pieces in a bowl or plastic container and pour buttermilk over, the chicken should be covered in buttermilk, if not, add more. Cover and refrigerate for 8 - 12 hours. (but at least 2)
  • Pour oil in a large skillet (electric is good to maintain even heat) to a depth of ½ inch. Heat to 325º F.
  • Drain the chicken in a colander. Combine the salt, paprika, garlic powder, onion powder, and cayenne pepper. Reserve 1 tablespoon. Season the chicken well on all sides. Add the reserved tablespoon spice mix to the flour, mix well. Dredge the chicken in the flour and shake off any excess.
  • Place the chicken skin side down into the pan. The oil should come to about half-way up the pan, maintain a temperature of 325°F. Cook the chicken until golden brown on each side, about 10 - 12 minutes per side. Remove the chicken when it is well browned and has reached an internal temperature of 180 degrees (juices run clear).
  • Drain the chicken on a rack over a sheet pan. Do not put the chicken on paper towels or paper bags as this will soften the coating, do not keep the chicken warm in the oven as this too will soften the coating. The chicken is good hot, or even at room temperature.
Keyword buttermilk fried chicken, crisp chicken
Tried this recipe?Let us know how it was!
« Slow-Braised Beef Short Ribs with Rosemary Risotto
Kahlua Chocolate Almond Cake »

Reader Interactions

Comments

  1. Cher

    March 12, 2014 at 11:59 am

    So amazing!! I love fried chicken! It is something my granny used to make when I was a little kid and it remind me of her... Thanks, Linda!

    Reply
  2. Jessica

    March 13, 2014 at 11:29 am

    And now I'm hungry! Darn it! I can't wait to give this one a try!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

Popular

  • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
  • Easy Tagine of Pork with Sweet Potato and Preserved Lemon
  • Steamed Green Beans with Slivered Almonds
  • Slow Cooked Oven Baked Spaghetti Sauce
  • The Best Hormel Chili No Beans Copycat Recipe
  • Hasenpfeffer (German Style Wine Braised Rabbit)
  • Sole with a Light Creamy Shrimp Sauce
  • Easy Low-Fat Crab Enchiladas
  • The Best Chicken Vindaloo
  • Balsamic Marinated Tri-Tip Roast

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Lindy Sez

 

Loading Comments...