Fried Chicken


  • 1 chicken, cut in pieces for frying
  • 1 cup buttermilk
  • 1/2 tsp salt
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/8 - 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp rubbed sage (optional)
  • 1/8 tsp ground thyme leaves (optional)
  • 1 1/2 tsp ground mustard (optional)
  • 1/2 tsp ground ginger (optional)
  • oil for frying


  1. Marinate the chicken in the buttermilk and salt for 1 hour, turning occasionally, until it absorbs most of the buttermilk.
  2. Mix together the flour, 1/2 tsp salt, and spices. In either a deep fryer, or a fry pan filled with oil to 1/2 inch, heat oil to 375 °F.
  3. Remove chicken pieces from the buttermilk and dredge thoroughly in flour mixture.
  4. Fry chicken, turning once halfway through. Fry white meat about 10 - 12 minutes, dark meat about 15 minutes, until coating is dark golden brown and chicken is done.
  5. Use tongs to remove chicken from hot fat. Drain and cool at least 10 minutes on a wire rack set over something to catch the drippings. Cooling on a rack instead of paper towels allows fat to drip off instead of pool around chicken, and air circulation keeps the entire crust crispy.


Main Ingredients: