Fried Chicken

Fried ChickenRecipe
4 Servings

Cost per Serving:



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1 (3-4 lb.) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
2 cups self-rising flour
Vegetable oil


Prep: 10 Minutes
Cook: 1 Hours
Chill: 2 Hours

Sprinkle chicken with salt and pepper and place chicken in a shallow dish or zip-top plastic bag, then add buttermilk. Cover or seal, and chill for at least 2 hours.

Remove chicken from buttermilk; discard buttermilk immediately. Dredge each piece of chicken in flour.

Pour vegetable oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add half of the chicken; cover and cook for 6 minutes. Uncover chicken and cook for 9 minutes. Turn chicken over; cover and cook for 6 minutes. Uncover and continue cooking for 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain chicken on paper towels. Repeat with remaining chicken. Let cool for 10 minutes before serving.

Created date

February 2005

Nutritional Information

Calories 610
Fat 22 g
Satfat 4 g
Protein 57 g
Carbohydrate 42 g
Fiber 1 g
Cholesterol 164 mg
Sodium 886 mg