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Fried Chicken



  • 3 c. buttermilk
  • 2 tsp. sugar
  • 2 tsp. salt
  • 4 lb. chicken thighs, wings, breasts


  • 1 c. flour
  • 1 c. cornstarch
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 3/4 c. water
  • 8-10 c. canola oil


  • Prepare marinade by mixing buttermilk, sugar, and salt in a large bowl. Add the chicken and coat well. Cover and refrigerate about 4 hours or overnight. Remove chicken from marinade and pat dry. Allow chicken to sit at room temperature about 30 minutes on a cooling rack over a cookie sheet before frying.
  • Prepare batter by whisking together flour, cornstarch, baking soda, salt, and pepper in a large bowl. Slowly whisk in water.
  • Heat the oil to 350°F in a large pot or dutch oven. Place half the chicken in the batter and remove one piece at a time to the oil. Fry the chicken to a deal golden brown, about 12 minutes. Adjust burner level as needed to keep oil temperature even.
  • Place chicken on paper towels to drain. Transfer to a wire rack set over ea cookie sheet and sprinkle with a small amount of salt. Repeat with remaining chicken.