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Fried Chicken

SMITTEN KITCHEN(10)
Marquarius Flythe: "Use 1/4 salt and this is good recipe. but dear go…" Read More
11Ingredients
60Minutes
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Fried Chicken

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Ingredients

US|METRIC
4 SERVINGS
  • 8 lb. chickens (cut into 10 pieces each, breasts cut in half)
  • 5 cups buttermilk
  • 1 cup kosher salt
  • 2 garlic (medium, heads, smashed but not peeled)
  • 1/4 cup sugar
  • 2 Tbsp. paprika
  • 2 large eggs
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups buttermilk
  • 6 cups flour
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    Reviews(10)

    Reviewer Profile Image
    Use 1/4 salt and this is good recipe. but dear god I used 2/4 salt and it’s still a lil too salty and I pray for the people that did this recipe fully
    Reviewer Profile Image
    Dave Steel 2 years ago
    Yes I made this with Thighs I used 1/2 cup of salt in the Brine, only thing I will change drop heat from 375 to 350, 375 cooked the chicken to fast, so by the bone is was still not cooked all the way on a few of them. All and all my family and friends loved it. Will definitely cook with this recipe again and again
    Reviewer Profile Image
    Kandise 3 years ago
    Used 5 lbs of chicken breasts in an attempt to make chicken fingers. Let it brine overnight, maybe that was my mistake but waaaayyyy too much salt...just inedible. Waste of time and money. I might try it again with a different brine recipe. I like the idea of the double flouring.
    Reviewer Profile Image
    Bobby 4 years ago
    Very Good! Will make again!
    Reviewer Profile Image
    Penny 4 years ago
    Pretty good 😀 Yes i would make it again, definitely
    Reviewer Profile Image
    Chelsea 4 years ago
    This recipe is amaaaaazing! I'm an American who lives in Finland, so I often get huge cravings for things I used to eat that aren't available here. I tried a few other fried chicken recipes in the past that have left a lot to be desired, but this one was PERFECT! I will definitely be saving this for when my fried chicken cravings kick in. :)
    Reviewer Profile Image
    killiams 4 years ago
    really impressed with how it turned out! moist chicken on the inside. i let it sit in brine overnight, gonna use less salt next time, but as someone frying for the first time (and was intimidated) it was an awesome and tasty experience!
    Reviewer Profile Image
    Jana Meyer 5 years ago
    I made a version of this. I increased the spice level in flour and in batter and broke and brined it overnight. Loved the double dip!!! It was a massive hit
    Reviewer Profile Image
    Anna M. 5 years ago
    Well admittedly I don't like the coating as puffy and breaded as this makes it and I'd definitely say add more spices to the brine and coating but it did work quite well.
    Reviewer Profile Image
    Raven N. 6 years ago
    This is my go-to recipe for frief chicken. Awesome. It is definitely a keeper and a very easy recipe to throw together. Yumz

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