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Author Notes: Growing up, our babysitter used to make the best fried chicken and I've had a hankering for it ever since. Her secret ingredients were Lawry's Seasoning Salt and a cast iron pan. In the interest of healthier eating (somewhat, let's be serious - healthy friend chicken?) I've been using Ina Garten's technique for oven fried chicken. Recently, I made some adjustments to the spices and coating, but the technique is all Ina's. This is a crunchy, light, satisfying chicken that tastes great hot, warm or at room temperature. It travels well and makes for great leftovers. If there are any leftovers. —MrsWheelbarrow
- 2 whole chickens, cut up
- 1 quart buttermilk
- 2 cups all purpose flour
- 1 cup instant potato flakes
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons smoked paprika
- Canola oil or other tasteless oil
- Soak chicken pieces in buttermilk overnight. (I always cut the breasts in half - modern chicken breasts are terrifyingly huge and seem to dry out by the time they are cooked through.)
- Heat 2" oil in cast iron pan or (I prefer to use) a deep fryer. Oil should be at about 365•, and should return to this temperature between rounds of chicken.
- Preheat oven to 350.
- Whisk together flour, potato flakes, salt, pepper and paprika.
- Lift chicken out of buttermilk then dredge in the flour mixture. It should look really shaggy.
- Place skin side down in hot oil. Cook each side for about 3-4 minutes.
- As the pieces are finished frying, blot them gently on pieces of paper towel, then place skin side up on a cooling rack that has been set over a sheet pan.
- Bake in the center of the oven for about 30 minutes.
- This recipe was entered in the contest for Your Best Fried Chicken
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Our latest #f52contest: back-pocket baking.
Have a ball (jar).