Classic Fried Chicken with 3 Variations

We’re back with another fun, fabulous recipe from Everyday Food! We are working with them to spread the word about their new YouTube channel. It’s kind of fabulous.

Let’s get to talking about this delicious Fried Chicken…..

Afraid to fry chicken at home? Everyday Food editor Sarah Carey demystifies the process and shows you how to get this portable picnic fave perfectly crispy without all the grease.

Classic Fried Chicken with 3 Variations

Ingredients

1 1/4 cups all-purpose flour
2/3 cup cornstarch
Coarse salt and ground pepper
1 quart buttermilk
1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, or 10 skin-on legs or thighs
3 cups vegetable oil

Directions

In a wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 1/4 cups flour mixture to an airtight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).

Place a wire rack on a rimmed baking sheet lined with paper towels. In a large cast-iron or other heavy skillet, heat oil to 350 degrees over medium (a small cube of bread should brown in less than 1 minute). Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from buttermilk, letting excess drip off, and dredge in flour mixture.

Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.

Variations
There are endless ways to customize fried chicken. Try one of these options:
Smoked Paprika
In Step 1, add 1/4 cup tomato paste, 1 tablespoon smoked paprika, and 1 teaspoon ground oregano in buttermilk mixture.
Spiced Mustard
In Step 1, add 1 tablespoon ground mustard, 4 teaspoons Old Bay seasoning, and 2 to 3 teaspoons hot sauce, such as Tabasco, to buttermilk mixture.
Lemon-Pepper Garlic
In Step 1, add 1 teaspoon ground pepper, 3 tablespoons finely grated lemon zest (from 3 lemons), and 4 garlic cloves, finely grated, to buttermilk mixture.

Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.

Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.