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Heather's Fried Chicken
Heather's Fried Chicken
  • 6 chicken thighs
  • 6 chicken drumsticks
  • 2 tablespoons salt
  • 1 quart cold water, to cover
  • 2 cups cold buttermilk
  • 1 egg, beaten
  • 1 teaspoon chicken seasoning mix (see note)
  • 3 cups all-purpose flour
  • 2 tablespoons chicken seasoning mix (see note)
  • 2 quarts vegetable oil for frying
  1. Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
  2. Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
  3. Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
  4. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
  6. Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
  7. Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.