Awesome Fried Chicken

Awesome Fried Chicken

4SEA 0

"This is the best fried chicken! It's all in the flavorful coating that really makes this so tasty, and the moistest chicken EVER!"

Ingredients 40 m {{adjustedServings}} servings 812 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 812 kcal
  • 41%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 1704 mg
  • 68%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
  4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
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  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 20

  1. 33 Ratings


Marinating in buttermilk for 24 hours is the tender, flavorable secret. I drained then shook a couple pieces at a time in 1 cup Bisquick, added 1/2 Tbsp Paprika, 2 t salt and 1/2 t pepper. Instead of frying, try oven at 425*. In 13x9 baking dish spray with PAM heavy, put chunks of unsalted butter and put empty dish into oven until melted. Remove and put in pieces, bake 25 min - turn and bake 25 min more. Delicious!


Nice elend of flavors and can be prepared without too mych effort or time involved. A keeper!!


I had difficulty getting some ingredients here in UK especially dry Italian seasoning but made up something with a few herbs and spices. I liked the result. Marinading in butter milk is a really good idea. (For UK readers, butter milk can be found at Tesco). I cooked the chicken in an oven, 200C, since I don't use deep frying. I sprayed the dish with olive oil, put the chicken in then sprayed it as well. Next time I'll adapt the coating by using bread crumbs and perhaps substitute the Italian seasoning with some lemon zest, or another strong flavoured fruit, some crushed bay leaves, and some basil, ground pepper, perhaps some lemon grass. My wife suggests putting the chicken seasoning into the marinade instead of the salt.