Fried Chicken


whole chicken cut up (or just pieces of your favorite parts)

1 carton of buttermilk

Peanut or Canola Oil

5 cups of flour

1 Tbsp cayenne

2 Tbsp onion salt

1 tsp onion powder

1 Tbsp ground pepper

1 Tbsp garlic salt


  • In a pan or a bowl soak the chicken in enough Buttermilk to cover for about 15 - 20 minutes (or longer if you have more time).
  • Heat a cast iron skillet (or any other deep skillet) with about 1.2 to 1/4 inches of peanut or canola oil. It is hot enough when you drop a small piece of food in and it bobs right to the surface. If you have a thermometer you can place that in the oil and when it reaches 365° your oil is at the right temperature.
  • * Mix together all of the dry ingredients and take the chicken piece from the buttermilk and place it in the flour to cover.
  • Remove the chicken from the flour and remove any excess flour and place in another bowl or pan and allow to sit until the oil is up to the right temperature.
  • * Place each piece of chicken in the oil gently turn only when the chicken is a golden brown. Turn and cook the other side.
  • You can test the chicken the old fashioned way (by cutting into it) or you can use a meat thermometer to check and ensure that it has reached 170 degrees.
  • Allow to drain on a rack for several minutes and then serve immediately!

Shopping List (items you will need)








Pantry Items (items you may already have)

peanut or canola oil


onion salt

onion powder

ground pepper

garlic salt