Save Recipe Print
Lemony Fried Chicken
Total:
4 hr 55 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
4 hr 55 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: a deep-frying thermometer

In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1 1/2 teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.

Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.

Place the flour in a medium bowl and season with 1/2 teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.

Arrange the fried chicken on a warm platter and serve with lemon wedges.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Pat and Gina's Oven Fried Chicken

Recipe courtesy of The Neelys

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword