By Josie starts high school Wednesday. She was nervous Monday. Tuesday she was determined. Wednesday she was a wreck at breakfast and fine by the car pool line. Friday she came home and declared high school "fine." That is Josie-speak for interesting.
Drove Tuesday.
Amber back to Kearney apartment. She is a senior now at UNK. Last year.
Gayle stable.
Sunday: fried chicken.
After dropping Amber at her Kearney apartment and watching Josie survive—and even quietly thrive in—her first week of high school, I needed Sunday to feel like something solid. Fried chicken has always been that for me: the smell of it in the kitchen is a whole season of life on its own. This recipe landed on our most popular list for a reason—it’s the kind of dinner that says we made it through the week without you having to say a word out loud.
10 Most Popular Recipes in 2021: Classic Sunday Fried Chicken
Prep Time: 20 min (plus 4–8 hrs brining) | Cook Time: 35 min | Total Time: ~55 min active | Servings: 6
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, and breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 teaspoons kosher salt, divided
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil or shortening, for frying (about 4 cups)
Instructions
- Brine the chicken. Combine buttermilk, hot sauce, and 1 teaspoon kosher salt in a large bowl or zip-top bag. Add chicken pieces, turning to coat. Refrigerate at least 4 hours or overnight for best results.
- Make the dredge. In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, remaining 1 teaspoon kosher salt, black pepper, and cayenne until evenly combined.
- Heat the oil. Pour oil into a large cast iron skillet or heavy Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until it reaches 350°F on a thermometer.
- Dredge the chicken. Remove chicken pieces from the buttermilk one at a time, letting excess drip off. Press firmly into the flour mixture, turning to coat all sides evenly. Set on a wire rack for 5 minutes before frying.
- Fry in batches. Carefully lower chicken into hot oil, skin side down, working in batches to avoid crowding. Fry 7–9 minutes per side, adjusting heat to maintain 325–350°F, until the crust is deep golden brown and the internal temperature reads 165°F. Breasts may need 4–5 additional minutes.
- Drain and rest. Transfer finished pieces to a clean wire rack set over a baking sheet. Do not place on paper towels—the rack keeps the crust crispy. Let rest 5 minutes before serving.
Nutrition (per serving)
Calories: 510 | Protein: 38g | Fat: 26g | Carbs: 28g | Fiber: 1g | Sodium: 620mg