Classic Fried Chicken
Sometimes simple is better. This chicken uses just a few ingredients, and is about as good as it gets when it comes to fried chicken. It is juicy and tender on the inside, and crunchy on the outside.
  • 1 ½ c Flour
  • 1 ½ tsp Salt
  • ¾ tsp Chipotle Chile Pepper
  • 1 tsp fresh ground Black Pepper
  • 1 pint Buttermilk
  • 1 whole chicken, cut up (or whatever pieces you prefer)
  • Vegetable or Peanut Oil
  1. In a shallow dish, stir together the flour, salt., Chipotle Chile Pepper, and Black Pepper. Rinse your chicken pieces with cold water. Dry them off with paper towels.
  2. Dredge your chicken in the flour mixture. As you dredge it, set the chicken on a rack. Allow it to rest for about 10-15 minutes. Meanwhile, pour vegetable or peanut oil into a cast iron Dutch oven. You want it to be about 3 inches deep. Begin heating the oil. This takes a while, so you can start the next part of this while it is warming. Pour buttermilk into another shallow dish. Then dip the chicken into the buttermilk, and then coat it again in the flour mixture. Do this in batches. You only want to re-coat what will fit into the oil at a time. As you coat it, place the chicken on the rack and allow it to rest 10-15 minutes. This allows the coating to really stick to the chicken, so it doesn't all fall off when you put it in the oil.
  3. Line a pan/platter with several layers of paper towel, and place it on the counter. Then take an oven-safe dish, and put it in your oven, with your oven set to "warm." This will keep your cooked chicken warm while you cook the rest of it. When the oil is heated to 360 degrees, using tongs, carefully lower the chicken into the hot oil.
  4. Let the chicken cook 10-20 minutes, depending on the size of the pieces. Dark meat cooks longer than white meat. The pieces I cooked here, took right about 15 minutes and were done perfectly. Turn the chicken over a couple times while it is frying, so it doesn't get dark spots where it is laying on the bottom of the pot.
  5. As it finishes, lay the chicken on the paper towels to drain off the excess oil. After a minute or so, set it into the oven to stay warm. Repeat the process until all of your chicken is cooked.
  6. Enjoy!
Recipe by Cosmopolitan Cornbread at