1. Soak the chicken in buttermilk overnight to tenderize and marinate.
2. Place the flour and spices in a brown bag and shake chicken in it to coat.
3. Fry the chicken in two inches of vegetable or peanut oil at 350 degrees.
4. Chicken is done when it turns golden brown.
5. Season the hot chicken with additional salt, if desired.
6. Chicken can be served hot, warm or cold.

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• by Denise Ryan

• It's golden brown and crispy on the outside, juicy and tender on the inside. Fried chicken is a great meal with it's hot and the perfect late-night snack straight from the fridge. Once you learn how to make your own, you'll love experimenting with new ingredients to give your chicken a boost of flavor and texture.

• Gather the following ingredients and cooking tools to create eight to ten pieces of delectable fried chicken.

• 2 to 3 pound frying chicken, cut into 8 to 10 pieces
• 3 cups flour
• 1 quart buttermilk
• ¹/₂ teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper
• Vegetable oil or peanut oil for frying

• Bowls
• Plastic wrap
• Refrigerator
• Deep skillet
• Tongs
• Wire cooling rack
• Thermometer

• Follow these simple steps to prepare and fry the chicken in less than an hour. In addition to the cooking time, however, you may also wish to pre-soak (or "brine") the chicken for several hours or even overnight, which will tenderize and marinate the chicken.All Recipes: Perfect Fried Chicken

1. Wash the pieces of chicken and pat them dry.Recipezaar: Buttermilk Southern Fried Chicken
2. Stir buttermilk and cayenne pepper in a large bowl.Martha Stewart: Mahogany Fried Chicken
   • -You can also add more flavorings like chopped onions, herbs and paprika to the buttermilk.Simply Recipes: Buttermilk Fried Chicken (August 8, 2007)
3. Place the chicken into the buttermilk, ensuring it's coated, cover with plastic wrap and refrigerate overnight or at least for six hours.Martha Stewart: Mahogany Fried Chicken
   • -If you don't mind a two-day process, make the chicken even more tender by refrigerating the chicken in salt and water the first night and in the buttermilk mixture the second.Martha Stewart: Fried Chicken 101

1. Mix the flour, salt and pepper in a shallow dish.Martha Stewart: Fried Chicken 101
2. Press chicken pieces into the flour mixture, then tap off excess coating.Martha Stewart: Fried Chicken 101
   • -Minimize mess by using one hand to take the chicken from the wet mixture and the other to coat it with the dry mixture.All Recipes: Perfect Fried Chicken
3. You can also put the flour and spices in a double-layered brown paper bag or freezer bag.Food Network: Fried Chicken Recipe
   • -Place the chicken into the bag a few pieces at a time and shake them to coat with the flour mixture.Food Network: Fried Chicken Recipe
4. Put all of the battered and coated chicken pieces in the refrigerator to rest for 15 minutes.Food Network: Fried Chicken Recipe

1. Heat about two inches of oil in a heavy skillet until it reaches 350 degrees F.Martha Stewart: Mahogany Fried Chicken
2. Add the chicken to the oil only three or four pieces at a time.Food Network: Fried Chicken Recipe
   • -Fry the chicken in batches, since placing too many pieces in the pan will reduce the oil temperature, resulting in chicken that's less crisp.All Recipes: Perfect Fried Chicken
3. Cook thighs and drumsticks for 10 to 12 minutes and breasts and wings for 8 to 10 minutes.Emeril's: Batter Fried Chicken
   • -Chicken pieces are done when they rise to the surface and are golden brown.Emeril's: Batter Fried Chicken
   • -The USDA recommends you cook chicken to an internal temperature of at least 165 degrees F.
4. Place chicken on a wire rack to drain then done cooking.Food Network: Fried Chicken Recipe
5. Season the the hot chicken with additional salt, if desired.Food Network: Fried Chicken Recipe
6. Serve the fried chicken hot, warm or cold.Martha Stewart: Mahogany Fried Chicken

• Once you've mastered the basic fried chicken recipe, try one of these variations featuring different coatings and cooking methods.

1. Although fried chicken is best cooked by frying in oil, consider baking it in the oven to reduce fat and calories.Real Simple: "Fried" Chicken Recipe (June 2002)
2. Consider brining the chicken in a mixture of buttermilk and hot sauce for additional flavor.Food Network: Fried Chicken
3. Add a pinch of cinnamon for an interesting hint of background flavor.Martha Stewart: Salli's Fried Chicken
4. Fresh ginger and soy sauce give this fried chicken an Asian flair.Recipezaar: Ginger Fried Chicken
5. Add Cajun spice to the coating for an extra kick.Recipezaar: Crispy Spice Cajun Fried Chicken
6. Coating the chicken with beer batter gives it extra flavor and crunch.Recipezaar: Beer Batter Fried Chicken
7. Use crushed crackers and potato flakes to coat the chicken.All Recipes: Chicken Fried Chicken
8. If you love garlic, consider adding garlic powder to the coating mix.All Recipes: Garlic Fried Chicken
9. Use honey to bind the coating to the chicken for rich sweetness.All Recipes: Honey Fried Chicken
10. Including Masala wine in the brine will give the fried chicken an extra kick.Epicurious: Fried Chicken Masala (November 2007)

• Food Network: Fried Chicken
• Real Simple: Easy Fried Chicken
• Martha Stewart: Chris' Crispy, Crunchy Fried Chicken
• Recipezaar: Real Fried Chicken
• All Recipes: Deep South Fried Chicken
• All Recipes: Triple Dipped Fried Chicken
• Emeril's: Buttermilk Fried Chicken
• Epicurious: Southern Fried Chicken
• Epicurious: South American Fried Chicken
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