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fried chicken from The Jewish Kitchen
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Fried Chicken

The aroma that goes through your home while frying up the chicken will thrill your senses! And you will have a hard time trying not to indulge in a piece until it will be served. This is the juiciest, crunchiest chicken you will ever eat. I like to serve this with creamy mashed potatoes and peas with pearl onions.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours 20 minutes
Servings 4 people

Ingredients

  • 5+ lbs. large Kosher chicken
  • 1 quart butter milk To make it Kosher, use non-dairy creamer
  • 1/2 - 3/4 cups canola or vegetable oil
  • 1 - 2 tbsp. Kosher salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 2-3 cups flour

Instructions

  1. In a deep bowl pour in buttermilk, add 1 tbsp salt and, pepper. Mix and add the chicken. Cover the bowl and refrigerate from 2- 8 hours or overnight.
  2. Remove bowl from refrigerator Reserve the buttermilk. Drain chicken and place on a large plate.
  3. In a large plastic bag put in flour, 1 tbsp. salt, garlic and paprika. Mix together.
  4. Dredge a few pieces at a time and put on a clean plate until all the chicken is being coated.
  5. Sometimes I double coat the chicken. This is not necessary. That is why I reserve the buttermilk. In case I want to dip chicken again and re coat. If you do this extra step you may need more flour and seasoning.
  6. Heat oil over medium heat. When oil is hot, add some chicken. Brown until golden about 5 minutes per side. Do not let chicken burn. Use a foil lined baking sheet pan and place chicken in pan. You can use a wire rack so chicken does not rest on the foil.
  7. Preheat oven to 375 degrees.
  8. Bake about 45 minutes. Depending upon your oven, it may need additional cooking time.
  9. Remove and let rest at least 5 minutes before serving.

Recipe Notes

I make this chicken with the skin left on but it can also be fried without the skin