How to make Fried Chicken
How to make Fried Chicken
  • 1 whole 3 to 3½lb chicken cut into 8 pieces (2 wings, 2 breasts, 2 thighs, 2 legs) *see notes for using two or more chickens*
For Flour dredge
  • 3½ cups all purpose flour or all purpose gluten free flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper (you can reduce this to a half teaspoon if you want less peppery flavor)
For Buttermilk Dredge:
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 tablespoon dijon mustard.
  1. In a large bowl whisk together all ingredients for the buttermilk dredge. Add you cut up chicken pieces, lightly mix, and keep submerged. You can place this back in the fridge and marinate it for 1 hour or up to overnight or you can go ahead and just use it right away and skip the marinating all together.
  2. Heat a heavy bottomed pot of with 2-3 inches of oil to 350 degrees fahrenheit. Try and maintain this temp throughout the frying process. I used a candy thermometer to measure this temp, which you can buy at a grocery store for about $4.00. Make sure not to overfill your pot here. If it over flows, big danger. My oil only went up about halfway in my pot.
  3. Set up your dredging station by adding all of your ingredients for your flour dredge into a large bowl. Whisk those ingredients together until thoroughly incorporated.
  4. Add 1 piece or 4 pieces of chicken at a time (whatever is most comfortable) and toss them in the flour dredge to thoroughly coat. Make sure to get the dredge under the skin and in the meat crevices. Press the flour firmly into the chicken to ensure there are no wet patches and that it is totally dry with flour. This is how you keep the skin crispy. As you finish dredging chicken just place the finished pieces of chicken onto a baking tray.
  5. Once chicken is dredged carefully place the a chicken in the frying oil, do not overcrowd the pan and make sure the chicken is frying in an even layer, no chicken on top of another. You may have to do this in batches. Fry for 7-15 minutes, depending on the size of the chicken. The chicken should be golden brown and should read 165 degrees fahrenheit for an internal temperature.
  6. Let cool on a wire rack fitted above a tray to catch the drippings. Cool it to an edible temperature because these suckers are hot! Enjoy with whatever other festivities you have, serve with a sauce if you fancy, lots of pickles, radishes, lemons, you name it!
You can absolutely do two or three chickens, just adjust the recipe accordingly, Double the recipe batch if you're using two chickens, and so on. This way you have enough dredge for it all.
Recipe by Slim Palate at