Fried Chicken

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Fry Hard 2: The Chicken (Fried)

Rated: 4 stars out of 5Rate itRead users' reviews (348)

Cook Time:
20 min
Level:
Intermediate
Yield:
3 to 4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

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Comments & Reviews

recipe Fried Chicken
Doug Loveland, OH 10-27-2009
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Easy recipe, and the kids loved it
Rated: 5 stars out of 5

This is an easy to understand and execute recipe for making fried chicken. The recommendation to keep the temp at no more... than 350 is important but difficult to maintain with an electric stove top (temp drops when the chicken is put in). I used cast iron as recommended but my instant thermometer topped out at 300! I recommend a candy thermometer which I now have and can't wait to use. Thanks Alton!Read more
recipe Fried Chicken
Adriana Miami, FL 10-25-2009
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So Easy.. LOVE
Rated: 5 stars out of 5

I am a beginner at best when it comes to cooking. I did make some changes to this recipe. I used vegetable oil instead of... shortening ( I didn't have any and frankly it scares me a bit). I also had a couple of fried chicken instances where it was gorgeous outside/raw inside. I learned the hard way to keep the chicken covered for the 1st half. Other than that I followed the recipe and it is delicious, I'd bet it's twice as good with shortening. The cast iron makes a huge difference. I also recommend making the shaker, you will use this recipe again.Read more
recipe Fried Chicken
Tyray Augusta, WV 10-25-2009
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Yummy
Rated: 5 stars out of 5

The only thing I changed was using peanut oil instead... Used all thighs.. Had to cook in small batches. Very good. I also... always use a cast iron frying pan when frying chicken... Thanks AltonRead more
recipe Fried Chicken
Bryan Round Lake Beach, IL 10-24-2009
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Want to make enough for leftovers
Rated: 4 stars out of 5

Has anyone fried more than one chicken at a time? I am not sure if it would be as simple as adding more shortening after the... first batch is done. I loved the recipe, my wife thought the seasoning was a little strongRead more
recipe Fried Chicken
David Houston, TX 10-24-2009
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Fried Chicken
Rated: 5 stars out of 5

Wonderful recipe, is Alton a Chef?
recipe Fried Chicken
Amy Buffalo, NY 10-24-2009
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What went wrong?
Rated: 1 stars out of 5

I followed the recipe to the letter, with shortening at 350... and it burned outside, and was still bloody inside...and... coating fell off. Could it have anything to do with the cast iron pan i used?It's a taiwan cheapie..... I can't see any other reason......Read more