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“I know most of us don't fry chicken much anymore, due to time & health reasons, but for that once a year "do it the old fashioned way" - this is perfect. Takes some time & prep, but so definitely worth it. You won't be sorry!”
6hrs 30mins

Ingredients Nutrition


  1. Whisk the egg & buttermilk together & submerge chicken pieces. Cover & refrigerate overnight (minimally 6 hrs.).
  2. When ready to fry chicken: Mix flour, salt, celery seed & pepper in a shallow dish. Heat 2 - 3 inches of oil in a deep skillet to 350 to 365 degrees F (medium high heat).
  3. While oil heats, remove chicken a piece at a time from the milk. Let excess drip off. Coat chicken evenly with flour & place on wire rack or wax paper for a few minutes.
  4. When oil is hot, give 4 pieces of chicken a second coating of flour and carefully lower into skillet. Handle with slotted spoon, as tongs can break the crust, turning occasionally.
  5. When golden brown & cooked through (approx 8 - 12 min for breasts & wings & 10 - 12 minutes for legs & thighs), carefully remove to plate with papertowel on it or a rack. (You may want to hold in a preheated 250 degree F oven to keep warm while you do the rest of the chicken.).
  6. Prep time includes refrigeration time for chicken.
  7. Recipe is easily increased.

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