Lunch: Best-Ever Fried Chicken

Recipe by Woman's Day Kitchen Buttermilk provides tangy flavor to this classic chicken dish, resulting in a bird that's super tender inside its crunchy coating; all that's left to do is add a little pepper, salt and dried thyme.

Ingredients

1 cut-up broiler-fryer chicken
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/2 tsp. each pepper and dried thyme
3 c. oil for frying (see Note)

Instructions

Put chicken and buttermilk in a large ziptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally.
Drain chicken in a colander; discard buttermilk. Don't pat chicken dry.
In a clean plastic bag, combine flour, salt, pepper and thyme. Add several pieces chicken, seal bag and shake to coat well. Remove chicken to a plate. Repeat with remaining chicken.
Heat oil in 1 large or 2 medium-size heavy skillets over medium heat until hot but not smoking. Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown. Uncover, increase heat to medium-high and cook, turning often, 10 minutes or until chicken is golden and cooked through. Drain on paper towels.

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