Classic Fried Chicken

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“This is from Fine Cooking Magazine. I think it's great!”
5hrs 15mins

Ingredients Nutrition


  1. In a large bowl, mix buttermilk with 2 teaspoons sea salt and 1/2 teaspoons pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
  2. Put flour, paprikia, 2 teaspoons sea salt, and 1/2 teaspoons pepper in a large doubled brown paper bag, and shake to combine.
  3. Working in 2 batches, drop the chicken pieces into the flour mixture, fold the top of the bag closed, and shake to coat completely. Arrange the coated chicken on a large wire rack set over a large rimmed baking sheet. Discard the remaining flour mixture.
  4. Pour enough oil into a deep, heavy-duty 12" skillet (preferabley cast iron) to reach a depth of 1/2". Heat the oil over medium-high heat until a deep fat/candy thermometer clipped to the side of the skillet without touching the bottom registers 350 degrees.
  5. Carefully arrange the chicken skin side down in the hot oil - it's fine if the pan is very crowded. The temperature will drop to about 300 degrees. Partially cover the skillet with a lid or baking sheet, leaving the thermometer visible, and fry until golden-brown, about 5 minutes, adjusting the heat as needed to maintain 300 to 325 degrees. If necessary, move pieces around for even browning. Turn chicken over and fry, uncovered, until browned all over and an instant-read thermometer registers 165 degrees when inserted into the thickest part of each piece, 5-7 minutes more.
  6. Wash and dry the wire rack and baking sheet and set the rack over the sheet neat the skillet. Using tongs, transfer the chicken to the rack to drain briefly. Serve warm or at room temperature.

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