I tried many different recipes over the years to find the best crispy fried chicken. That’s it! It’s a collection of hints I’ve picked up over the years. It’s all about the preparation and cooking method!

Ingredients

  • 1 (4 pound) chicken, cut into pieces
  • 1 cup buttermilk
  • 2 cups all-purpose flour for coating
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 quarts vegetable oil for frying

Step 1:

Take your chicken pieces and skin them if desired. Fill a large plastic bag halfway with flour (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour to taste with paprika, salt, and pepper (paprika helps to brown the chicken).

Step 2:

Take your chicken pieces and skin them if desired. Fill a large plastic bag halfway with flour (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour to taste with paprika, salt, and pepper (paprika helps to brown the chicken).

Step 3:

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

Step 4:

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.