Fried Chicken

2-3 1/2 pounds chicken pieces, with skin
4 cups buttermilk or evaporated milk
1 teaspoon salt
1 teaspoon pepper sauce, optional
1 1/2 cups crushed cornflake crumbs
2 teaspoons garlic salt, or to taste
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 tablespoon paprika
2 cups oil (oil in pan should be 1/2” deep)

Combine buttermilk, salt, and pepper sauce. Place chicken pieces in gallon zip bag, pour marinade over chicken, close bag and refrigerate 2-12 hours. Drain off buttermilk and discard.

Combine cornflake crumbs, garlic salt, pepper, onion, poultry seasoning and paprika in large plastic bag.

Place oil in large fry pan with sides and a lid. Heat oil to 350 F. Oil is hot enough when a corner of chicken is dipped in oil and causes vigorous bubbling. Toss chicken (one piece at a time) in coating mix. Place chicken in hot oil, cover with lid and cook for 10 minutes. Adjust heat as needed to maintain a cooking temperature between 250-300 F. Remove lid, turn pieces and continue to cook approximately 10-15 minutes longer or until chicken is cooked through – internal temperature of chicken should be at least 165 F. Remove chicken from pan and drain on paper towels.


Preheat oven to 400 F. Follow instructions above for marinade and coating chicken pieces. Line baking pan with foil and lightly oil for easier cleanup. Place chicken on baking pan, bake for 30-45 minutes or until cooked thoroughly as above. Baste chicken with melted butter half way through cooking process to improve browning and texture.


Substitute 3/4-cup crumbs with 3/4-cup biscuit mix. Toss raw chicken, without marinating, in coating mix. Place on baking rack and bake as directed above. Baste with melted butter to improve crispy brown color half way through baking process.

Recipe serves 6-8.


To avoid clumps in coating, set aside 1/2 the coating mix and add half way through the tossing process for a more consistent coat to the last piece.

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