Poultry
Southern
Yield: 4
Author: Tammy Nichols
Fried Chicken, Bone In - Master Cookbook Recipe # 525

Fried Chicken, Bone In - Master Cookbook Recipe # 525

This bone-in Fried Chicken is the epitome of Southern tradition. By starting with a young fryer and soaking it in buttermilk, we ensure the meat remains incredibly juicy while the seasoned flour creates a legendary, craggy crust. Taking the time to press the flour into the chicken and letting it rest before frying is the secret to a coating that stays put and delivers a satisfying crunch in every single bite.

This is recipe #525 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 25 minTotal time: 40 min Soaking Time: 12 hrs Resting Time: 10 min
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Ingredients

  • 1 Young fryer chicken (cut into pieces, breasts split)
  • Whole buttermilk (enough to cover chicken)
  • 2 cups Self-rising flour
  • 1 Tbsp Hidden Valley Ranch mix (dry)
  • 2-1/2 tsp Paprika
  • 1-3/4 tsp Salt
  • 1-1/4 tsp Black pepper
  • Cooking oil (peanut, canola, or corn oil)

Instructions

  1. The Soak: Place your chicken pieces in a bowl and cover with whole buttermilk. Let them soak overnight, or for at least a few hours, to tenderize the meat.
  2. Seasoned Flour: In a shallow dish or pie plate, whisk together the self-rising flour, ranch mix, paprika, salt, and pepper until thoroughly combined.
  3. The Double Press: Remove each piece of chicken from the buttermilk and coat it evenly with the flour mixture. Use your fingers to firmly press the flour onto the chicken so it sticks well.
  4. Rest: Let the coated chicken rest for 10 minutes before frying. This prevents the breading from falling off in the pan.
  5. Heat the Oil: Fill a deep iron skillet or wok with about 2 inches of oil. Heat over medium-high until very hot (between 300°F and 325°F).
  6. Fry: Carefully place the chicken in the oil. Fry for 10 minutes per side. Adjust the heat as needed to ensure it turns golden brown without burning.
  7. Drain and Set: Remove the chicken with tongs. For the crunchiest crust, drain the pieces on a wire cooling rack rather than paper towels. Ensure the internal temperature reaches at least 165°F.

Notes

Tammy’s Tips: Buying chicken on the bone is not only more affordable, but it also gives you much more flavor! The real trick to that perfect crust is the wire rack,if you sit the hot chicken on paper towels, the steam gets trapped and makes the bottom soggy. Letting it sit on a rack lets the air circulate so it stays crispy all the way around. It’s a classic for a reason!