Mr. Food: Classic Fried Chicken

If you like fried chicken that has real crunch and lots of flavor, then this recipe for Classic Fried Chicken is right up your alley. We give our chicken a buttermilk bath to make it extra-moist and flavorful, and coat it twice before frying it up so it’s super crunchy. The results? The perfect, classic fried chicken.

What You’ll Need

  • 1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
  • 1/2 teaspoons salt, divided
  • 2 cups self-rising flour
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 cup buttermilk
  • 2 cups vegetable shortening

What to Do

  1. Place chicken in a large bowl and add enough cold water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.
  2. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
  3. Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
  4. In a large deep skillet or cast iron skillet, heat oil over medium-low heat to 325 degrees. Fry chicken in batches for 10 to 12 minutes per side until golden and no pink remains in center of chicken. Drain on a wire rack over a baking sheet. To keep warm while cooking remaining chicken, place baking sheet in a 250 degree warm oven.