Crispy Fried Chicken

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Yield: 4 servings

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This tasty American classic is easy to make, and has far fewer calories than you might think. A seasoned buttermilk soak ensures flavorful, moist chicken pieces. Removing the skin beforehand eliminates a lot of fat and calories, and finishing the chicken in the oven on a rack allows any extra oil to drain away. Our self-rising flour and white whole wheat make the breading tasty while boosting nutrition.

Crispy Fried Chicken

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 4 servings
Published: 05/08/2012



  • a 3-pound fryer, cut up; or 2 1/2 pounds of your favorite chicken pieces

Buttermilk soak

  • 2 cups buttermilk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper

Seasoned flour

Tips from our bakers

  • Removing the skin before soaking and baking the chicken on a rack in the oven after frying are both steps that minimize the amount of fat you'll end up eating.
  • You can marinate the chicken in a sturdy plastic bag (best to set the bag in a bowl); this allows you to turn the chicken so it soaks evenly, while saving on cleanup.


1) To marinate the chicken: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces you want to fry. Remove the skin (it'll save you a significant amount of fat) and submerge in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight.

2) To make the seasoned flour: Whisk together the flours and seasonings in a large bowl; set aside until needed.

3) To dredge and fry: Preheat the oven to 350°F. Place a rack on a baking sheet and place it in the oven. Whisk together the flours and seasonings. Put a deep cast-iron pan on the stove and heat 1 1/2" of peanut or canola oil in it over medium heat, until the oil reaches 350°F.

4) Take the pieces of chicken out of the soak, one by one, and let the extra liquid run off. Put the chicken in the flour dredge and coat thoroughly. Place gently into the oil and fry for 5 to 7 minutes, until golden brown, then turn and fry for another 5 minutes.

5) Drain the chicken briefly on absorbent paper, then place on the rack in the oven while you finish frying the rest of the meat. The last pieces will need about 15 minutes of oven time to make sure they're cooked all the way through. Yield: 8 pieces of chicken from one bird; (2 wings, 2 thighs, 2 drumsticks, 2 breasts).

Nutrition information

Serving Size: 2 assorted pieces Servings Per Batch: 4 servings Amount Per Serving: Calories: 482 Calories from Fat: 111 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 137mg Sodium: 1377mg Total Carbohydrate: 42g Dietary Fiber: 4g Sugars: 4g Protein: 47g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 04/14/2015
  • April6363 from KAF Community
  • I made with boneless skinless chicken breast and it was delicious, very moist and flavorful. Will make again!
  • star rating 03/31/2015
  • swanhill from KAF Community
  • LOVED this! I made chicken strips with this recipe. I used frozen boneless, skinless thighs and halved the recipe for hubby and myself. I sauteed them in a mixture of coconut and peanut oils and my hubby kept coming back and picking after dinner. He loved the flavor and tenderness. Thanks, King Arthur, for another home run!

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