Homestyle Fried Chicken

SERVES: 4

CHILL TIME: 1 Hr

COOK TIME: 35 Min

Chef Art Smith shares his recipe for Homestyle Fried Chicken with the Mr. Food Test Kitchen and we can guarantee that one bite of this southern classic and you'll be in comfort food heaven!

What You'll Need

1 (3-1/2-pound) chicken, cut into 8 pieces
2 cups buttermilk
1 teaspoon salt
Vegetable oil for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

What to Do

In a large bowl, toss chicken, buttermilk, and salt. Cover and refrigerate 1 hour.
In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees.
Meanwhile, in a shallow bowl, mix flour, paprika, pepper, and garlic powder. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.
Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.

Notes

Be on the lookout for Art Smith’s new cookbook “Art Smith’s Healthy Comfort” by Harper One available May 2013!
Want even more chicken dinner recipes? Check out our collection of Southern Fried Chicken Recipes: 9 Easy Fried Chicken Recipes.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 329
Calories from Fat 62
Total Fat 6.9g 11 %
Saturated Fat 2.5g 12 %
Trans Fat 0.0g 0 %
Protein 36g 73 %

Amount Per Serving % Daily Value *
Cholesterol 112mg 37 %
Sodium 769mg 32 %
Total Carbohydrates 27g 9 %
Dietary Fiber 1.0g 4 %
Sugars 3.1g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Rnbowgrl

Jul 31, 2018

This recipe brings back memories of my moms amazing fried chicken which I've been trying to figure out for as long as I can remember. The picture looks exactly like the one she made, so maybe I'll get it right this time. Just curious, but I've got to ask, why self-rising flour...is there a difference in the texture or is it simply a preference?

Test Kitchen Team

Aug 02, 2018

Yes, the difference is in the texture! If you don't have self-rising flour, just add a teaspoon of baking powder to the mixture. Enjoy!

farmgirls5

Mar 23, 2016

The seasoning is delicious. The chicken breast pieces didn't get cooked all the way through frying in the pan but the coating was very brown so I put them in a pan covered with foil to prevent further browning and finished baking them in the oven for half an hour at 350. They lost crispiness doing that but the flavor was Ohh So good. I will make this again!