Recipe courtesy of Deborah Fewell

Fried Chicken

Save Recipe
  • Level: Easy
  • Total: 4 hr 40 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 25 min
  • Yield: 4 to 6 servings
Share This Recipe


2 cups buttermilk

1/4 cup seasoned salt, divided

3 tablespoons onion powder, divided

3 tablespoons garlic powder, divided

2 1/2 pounds chicken (various parts)

5 to 6 cups peanut or canola oil

2 1/2 cups all-purpose flour


  1. Method:
  2. In a large baking dish, combine buttermilk and half of each of the seasoned salt, onion powder, and garlic powder. Add chicken pieces to marinade and turn to coat. Marinate in the refrigerator for at least 4 hours.
  3. Heat the peanut oil to 360 degrees F in a large, heavy Dutch oven.
  4. Season the flour with the remaining seasoned salt, garlic powder, and onion powder. Remove the chicken from the marinade piece by piece and coat in the flour. Then add to the hot oil to fry. Fry until internal temperature of the chicken is 160 degrees F. Make sure that your oil does not get too hot, otherwise the color of the chicken will turn dark before the chicken is actually done. Transfer chicken to paper towels to drain. Taste the chicken to make sure the seasonings are right (this is called quality control). Serve.
Ballpark Barbecue Fried Chicken
22m Intermediate 98%
Buttermilk Fried Chicken with Gravy 
15m Intermediate 99%
Chicken Fried Rice
Michael Anthony

Chicken Fried Rice

34m Intermediate 93%
Twice Fried Chicken
Michael Solomonov

Twice Fried Chicken

16m Intermediate 96%