Crispy Fried Chicken

Recipe by Susan Reid

This tasty American classic is easy to make, and has far fewer calories than you might think. A seasoned buttermilk soak ensures flavorful, moist chicken pieces. Removing the skin beforehand eliminates a lot of fat and calories, and finishing the chicken in the oven on a rack allows any extra oil to drain away. Our self-rising flour and white whole wheat make the breading tasty while boosting nutrition.

30 mins
4 hrs 45 mins
4 servings, 8 pieces of chicken from one bird; (2 wings, 2 thighs, 2 drumsticks, 2 breasts)
Crispy Fried Chicken


Prevent your screen from going dark as you follow along.
  1. To marinate the chicken: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces you want to fry. Remove the skin (it'll save you a significant amount of fat) and submerge in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight.

  2. To make the seasoned flour: Whisk together the flours and seasonings in a large bowl; set aside until needed.

  3. To dredge and fry: Preheat the oven to 350°F. Place a rack on a baking sheet and place it in the oven. Whisk together the flours and seasonings. Put a deep cast-iron pan on the stove and heat 1 1/2" of peanut or canola oil in it over medium heat, until the oil reaches 350°F.

  4. Take the pieces of chicken out of the soak, one by one, and let the extra liquid run off. Put the chicken in the flour dredge and coat thoroughly. Place gently into the oil and fry for 5 to 7 minutes, until golden brown, then turn and fry for another 5 minutes.

  5. Drain the chicken briefly on absorbent paper, then place on the rack in the oven while you finish frying the rest of the meat. The last pieces will need about 15 minutes of oven time to make sure they're cooked all the way through.

Tips from our Bakers

  • Removing the skin before soaking and baking the chicken on a rack in the oven after frying are both steps that minimize the amount of fat you'll end up eating.
  • You can marinate the chicken in a sturdy plastic bag (best to set the bag in a bowl); this allows you to turn the chicken so it soaks evenly, while saving on cleanup.