Perfect Fried Chicken

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“This is Martha Stewart's very own recipe for fried chicken. You can cut the recipe in half if only using one chicken.”
24hrs 40mins

Ingredients Nutrition


  1. Combine the butter milk 1/4 cup of salt, and the Tabasco sauce in a air tight container. Add the chicken turning to coat the chicken. Cover and refrigerate at least 2 hours or overnight.
  2. Preheat the oven to 200°F.
  3. Combine flour, 5 teaspoons of salt, and the peppers in a paper bag. Shake to mix. One at a time, add the chicken pieces to the bag and coat with flour. Set coated pieces on a tray.
  4. Preheat shortening in a 10-inch skillet over medium-high heat until it reaches 375°F.
  5. Place the thighs and drumsticks in the grease. Fry until coating is dark golden on the bottom (10-14 minutes). Then using tongs turn the chicken over and cook until dark golden brown again (another 10 to 14 minutes). Drain on paper bag or several layers of paper towels.
  6. Transfer the cooked pieces to cookie sheet. Put in oven to keep warm while frying remaining chicken.
  7. Remove any bits and pieces left in the oil before frying rest of chicken in the same way.

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