Classic Fried Chicken

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with less fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more cost-effective and last longer.

Cut the chicken into pieces, separating drumsticks, thighs, and wings.

Remove the liver, heart, and neck from the chicken cavity if present.

In a bowl, combine 2 and 1/4 cups of buttermilk and 1 tablespoon of baking powder, whisking well.

Submerge the chicken pieces in the buttermilk mixture and let them soak for at least 1 hour.

After marinating, remove chicken from buttermilk and let excess drip off.

Place flour in a bag and add the chicken pieces to coat them in flour, using the shake and bake method.

Let the coated chicken rest on a rack for 10 minutes before frying.

Heat vegetable oil in a cast iron skillet to about 340°F, ensuring it's deep enough to cover the chicken halfway.

Carefully add chicken pieces to the hot oil, cooking in batches of 4 pieces at a time, and cover with a lid.

Cook for about 7-8 minutes with the lid on, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens