Fried Chicken

Fried Chicken

Soaking the chicken in buttermilk overnight makes it tender and succulent. This is the best fried chicken recipe - don't let the simplicity fool you. It's crisp and light and the meat is juicy and perfect.


1 chicken, cut up into serving pieces
2/3 quart buttermilk
1.25 cups Flour
Salt & Pepper
Spices as desired (cayenne, garlic powder, poultry seasonings, etc.)
Peanut Oil for frying


Combine cut up chicken and buttermilk in ziplock bag and seal tightly, refridgerate overnight. Rotate the chicken in the milk once or twice if you are able to.

Put flour and seasonings in plastic baggie.

Preheat deep skillet with about 2" peanut oil. We use a large (11-1/2") cast iron skillet and preheat the oil to about 400 degrees F. Shake excess buttermilk off of chicken pieces and shake them in seasoned flour bag. Add slowly to hot oil and don't crowd them in the pan. Cook until browned on all sides. Remove to wire rack on cookie sheet and place chicken into preheated 350 degree oven for 10 minutes or until done.