A long soak in buttermilk is the secret to exceptionally juicy fried chicken. The buttermilk tenderizes the meat while helping the seasoned flour cling to every piece, creating a crisp, flavorful crust. Finishing the chicken in the oven ensures it’s cooked through without overbrowning, giving you all the satisfaction of fried chicken with a little less fuss.
Serve it with your favorite comfort food sides, from creamy mashed potatoes and coleslaw to cornbread and sweet tea.
Ingredients
1 whole chicken (2–3 pounds), cut into pieces
4 cups buttermilk
3 cups all-purpose flour
2 teaspoons paprika
2 tablespoons dried parsley
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons salt, plus more for finishing
2 teaspoons freshly ground black pepper
Canola or peanut oil, for frying
Directions
Trim any excess fat from the chicken pieces and pat them dry.
Place the chicken in a large zip-top bag or shallow dish and pour the buttermilk over the top, making sure each piece is well coated. Refrigerate overnight.
The next day, preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a shallow dish, whisk together the flour, paprika, parsley, garlic powder, cayenne, salt, and black pepper.
Remove the chicken from the buttermilk, allowing the excess to drip away, then dredge each piece thoroughly in the seasoned flour.
Pour enough oil into a large, heavy skillet to reach about 1 inch up the sides. Heat the oil over medium-high heat until it reaches 360°F.
Working in batches, carefully fry the chicken until lightly golden on all sides. Avoid overcrowding the pan, as this lowers the oil temperature and prevents the crust from becoming crisp.
Using tongs, transfer the chicken to the prepared baking sheet. Bake for 35 to 40 minutes, turning the pieces once halfway through cooking, until the chicken reaches an internal temperature of 165°F.
Transfer the cooked chicken to a wire rack set over a baking sheet for a few minutes to allow any excess oil to drain while keeping the crust crisp. Finish with a light sprinkle of salt and serve immediately.
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