How to Make Fried Chicken

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a crunchy texture.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Mix 3 eggs in a bowl until combined.

Add 1.5 cups of buttermilk to a gallon-sized bag.

Add the mixed eggs to the bag with buttermilk.

Cut up a whole chicken and add it to the bag with the egg and buttermilk mixture.

Seal the bag and refrigerate for about 1 hour.

In a separate bowl, mix 2 cups of flour, 1 tablespoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1 teaspoon of marjoram, and 2 teaspoons of paprika.

Remove chicken from the bag and shake off excess liquid.

Transfer chicken to the flour mixture and coat well.

Let the coated chicken sit on a sheet pan for about 15 minutes.

Heat canola oil to 375 degrees Fahrenheit in a deep skillet.

Fry chicken in small batches for 7 to 10 minutes, flipping halfway through.

Check internal temperature of chicken to reach 165 degrees Fahrenheit.

Drain fried chicken on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens