Heather's Fried Chicken

Heather's Fried Chicken

17
Heather 0

"A wonderful recipe for deep-fried chicken with a Southern taste all its own. The hint of tangy buttermilk under a crispy coating of deliciousness makes this chicken stand out."

Ingredients

9 h 25 m servings 946 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 946 kcal
  • 47%
  • Fat:
  • 58.1 g
  • 89%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 3673 mg
  • 147%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
  2. Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
  3. Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
  4. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
  6. Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
  7. Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.

Footnotes

  • Cook's Note:
  • To make chicken seasoning mix: Stir together 2 tablespoons black pepper, 2 tablespoons garlic powder, 1 tablespoon paprika, and 3 tablespoons salt. Store in an airtight container.
  • Seasoning blend can be altered to your taste-some may find it too salty
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the flour and buttermilk. The actual amounts consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • profile image

Your rating

Cancel
Submit

Reviews

17
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Heather - thank you for your recipe. My Mother in Law would be proud of me - I FRIED CHICKEN! And it was really good.....even though I kind of screwed up - I added 1 Tablespoon chicken seasoni...

This is a pretty good fried chicken recipe for dark meat as written. Next time I am going to try with breast and see how it goes as I prefer white meat. I assume it should taste about the sam...

Decided to make this chicken dinner for some friends and family, we had been talking about dinners from our childhoods and how what we eat now and what we ate then was so different. When someon...

Simple and excellent. Best fried chicken I ever made. Crispy skin. I had rather large chicken drumsticks and had to fry them low and slow(

I learned to do chicken this way as a young girl, and it's nice to know fried chicken "still" lives on! However, you might want to put the "dry" mixture in a ziplock bag, and shake it. We used...

Not bad for my first time frying! Easy, step-by-step directions. I did brine the meat for 2 hours in a salt and lemon herb bath before cooking. (suggestion made by others) Will definitely make t...

I'm not a big fan of fried anything, but hubs had a hankering for some good homemade fried chicken. This recipe caught my eye because it employs a simple brining process, followed by a soak in ...

I love this recipe. It must be keeping the chicken so cold that gives such great results. It was the first time, after years of trying, that my chicken was cooked through, juicy, and keep the ...

Followed recipe exactly-ish. Instead of the chicken seasoning I used Old Bay. Really great fried chicken. All the neighbors and family loved it. Thanks Heather!