This classic recipe is everything you expect from a classic fried chicken recipe.
Serves: 4Hands-on: 1 hourTotal: 4 hoursDifficulty: Medium
- 1 fryer chicken (3 lbs.), cut into 8 pieces
- 1 1⁄2 cups buttermilk
- 1⁄2 cup all-purpose flour
- 3 Tbsp. corn meal
- 1 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1 tsp. paprika
- 1⁄2 tsp. garlic powder
- 1⁄2 tsp. ground nutmeg
- 3 cups vegetable oil
- Pour the buttermilk into a large nonmetallic bowl. Add the chicken pieces and turn to coat. Cover and refrigerate, turning occasionally, for 3 hours.
- In a large bowl, combine the flour with the salt, pepper, paprika, garlic powder, and nutmeg. Remove the chicken pieces from the buttermilk and shake off any excess liquid. Allow to drain. Toss the chicken pieces in a plastic food storage bag with the flour mixture to ensure the pieces are evenly coated.
- Pour oil into a deep skillet and heat to 350°F.
- Fry the chicken in batches to avoid overcrowding the pan. Cook for about 10 to 15 minutes, turning occasionally so the chicken cooks to an even crispy golden brown. Drain on paper towels and serve hot.