Classic Fried Chicken

14 Ratings
Recipe courtesy ofBobby Flay

Total: 5 hr 40 min Prep: 15 min Cook: 25 min

Yield: 4 servings

Level: Intermediate



  • Marinade:
  • 3 cups buttermilk
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • Few dashes hot sauce (recommended: Tabasco)
  • 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces
  • Batter:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked sweet paprika
  • 1/4 teaspoon chile de arbol powder
  • 1 3/4 cup cold water
  • 10 cups canola oil
  • Fine sea salt


  • For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.

  • Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.

  • For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.

  • Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

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14 Ratings

I couldn't believe that this chicken had gotten 3 stars until I saw it was for one viewer and it wasn't the recipe that caused the lower score, but rather her having to adjust the time 5 minutes. I mean I can't see how a recipe can be rated average when it's only about cooking time. There are too many varibles when cooking and one is that everybody's stove is different and some people may not use a thermometer and the weight may vary and cause the oil temp to change. Good griefs, that's ridiculous to me. Anyway, this chicken is the best. I didn't have any chile de arbol and it was still delicious. I used a little red pepper in it's place because I like a little kick. I think it is best to use a thermometer when frying chicken, however because this finishes in the oven you'll be okay without one. However,if the oil is too low, your chicken will be greasy. See All Reviews Post Review

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