Fried Chicken

May 5, 2015
1 Review (5.00 out of 5)
Fried ChickenFried Chicken
Serves 8 people
deep cast iron skillet or electric frying pan
Prep time
Cook Time

Photo Credit: Fried Chicken by Neil Conway is used under CC BY 2.0.


  • 8 Cups
    cold water
  • 2 Tablespoons
  • 8 Cups
  • 2
    whole chickens, cut up
  • 6 Cups
    all purpose flour
  • 2 Tablespoons
    black pepper
  • 2 Teaspoons
    cayenne pepper
  • 2 Tablespoons
    baking powder
  • vegetable shortening


  1. In the afternoon the day before you plan to cook the chicken, brine chicken pieces in 8 cups cold water combined with the salt. Store in refrigerator for two hours.

  2. Drain the chicken, pat dry, and then soak in buttermilk in the refrigerator overnight.

  3. In a large ziploc bag, combine flour with black pepper, cayenne pepper, and baking powder. Shake well. Remove chicken from buttermilk and pat dry. Shake the chicken pieces in the Ziploc bag, a few pieces at a time. Shake off excess flour.

  4. Melt shortening in a deep skillet, adding enough so that you have a shallow pool of oil, about 1 inch deep or less. (Don’t add too much because the oil will bubble up when you add the chicken.) Bring the oil to 375 degrees, and then begin cooking the chicken pieces, a few at a time, turning occasionally, until the internal temperature of the chicken is 165 degrees. Drain chicken on a baking rack over brown paper bags until all excess grease has dripped off. Serve hot or cold. Serves 8.

1 review for Fried Chicken

  1. Rumsey Lewis


    Best ever. Brine & buttermilk soak is the Key!! I double coated my chicken, decadently delicious!!

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