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Classic Fried Chicken

Classic Fried Chicken

For a taste of the South, try this simple yet classic fried chicken recipe. The dry rub is simple; you only need flour, black pepper, salt, and cayenne pepper for a complex and delicious taste. This recipe’s secret weapon is using buttermilk to dip the chicken in between tossing in the dry ingredients. Classic fried chicken is a perfect recipe for warm spring days, backyard barbecues, or a fun sit-down dinner with family and friends.

Yield

Conversions

Ingredients

1

chicken (cut into 8 pieces)

1½

cups flour

1

tsp ground black pepper

1½

tsp salt

½

tsp cayenne pepper

1

cups buttermilk

oil for frying

Preparation

  1. Pat the chicken dry. In a large plastic food-safe bag, combine all dry ingredients. Dredge chicken pieces two at a time inside the bag, shaking off any excess.

  2. Pour buttermilk in a shallow bowl and dip the coated chicken in the buttermilk. Place the chicken back in the flour mixture one more time to coat.

  3. For Deep Frying

    Heat oil to 350 degrees. Fry until golden brown. To test for done-ness, pierce chicken. When juices run clear and internal temperature is 165 degrees, it’s ready.

  4. Heat oil to 350 degrees. Fry until golden brown. To test for done-ness, pierce chicken. When juices run clear and internal temperature is 165 degrees, it’s ready.

  5. Drain on a wire rack for 3 minutes.

  6. For Air Fryer

    Put coated chicken pieces into air fryer basket in a single layer.

  7. Choose Chicken or 400 degrees F. for 20 minutes.

  8. Flip halfway through.

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