Crispy Fried Chicken

My husband has been after me for YEARS to fry some chicken pieces.  We fry chicken tenders often, but I’ve been leery of doing chicken on the bone.  Just scared it won’t be cooked all the way through.  After getting some advice from my friends Mary-Tyler and Tiffany, we set out to fry our chicken.  It was fantastic!  We’ll need to practice at it some, because while the outside would be a pretty golden brown, they weren’t cooked through completely.  We simply set them on a roasting pan in the oven and let them bake the rest of the way.  The end result was perfect, crispy delicious chicken!  The flavor was truly out of this world!!  If you have any tips for frying perfectly, let me know!

Crispy Fried Chicken

1 pkg whole cut up chicken
1 carton buttermilk
Tabasco Garlic Pepper Sauce
All-Purpose Flour seasoned with creole seasoning, salt, garlic and onion powders


Put the chicken in a gallon-sized ziploc bag and add buttermilk until the chicken is covered completely.  Add a generous amount of hot sauce (the liquid should be pink).  Close the ziploc and shake to distribute hot sauce in the milk.  Place in a bowl in the refrigerator overnight. 

The next day when you’re ready to fry, empty the bag of chicken into a colander to get all the excess liquid off.  Using tongs, coat pieces completely with flour, then set on a baking rack over paper towels for 15-20 minutes to allow the chicken to come to room temperature and for the flour to soak in. 

While that’s sitting, heat up 1.5 inches crisco in a cast iron skillet.  Attach an oil thermometer to the side.  Fry each piece at 350 degrees for about 5 minutes on each side, flipping only once.  Remove to a roasting pan fitted with a rack for the grease to drip through.  Bake at 350 with foil loosely covering until cooked through. 

If you like, you can use a little of the leftover oil from frying to make a brown gravy for mashed potatoes.  To do this, my husband made a roux using the frying oil and the seasoned flour.  Once browned to his liking, he slowly stirred in water until it was thick and smooth. 

Crispy Fried Chicken


One response to “Crispy Fried Chicken

  1. This sounds so yum!

    If you stir in milk instead of water into the leftover grease, you get what my mom calls milk gravy. Served over rice…best thing ever.

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