Steve's Fried Chicken #SundaySupper
  • 2 broiler/fryer chickens
  • 1 Quart of Buttermilk
  • ¼ Cup of Hot Sauce (I use Franks or Crystal but use your favorite)
  • 2 Tablespoons Sea Salt
  • 2 Tablespoons Paprika (we like the Smoked Paprika, Pimenton de la Vera)
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Cayenne Pepper
  • Flour, for dredging
  • 1 Quart of Peanut Oil + more as needed
  1. Cut each chicken into 10 pieces, you will have 20 pieces total. Each chicken yields: 2 legs, 2 thighs, 2 wings, 2 breasts split into 2 totaling 4 pieces, 2 wings. I like to split the breasts in two making the sizes a bit more manageable.
  2. Pour the buttermilk into a 5-6 quart pot with a lid or a large bowl, stir in the hot sauce. Gently add the chicken to the chicken pieces making sure all of the chicken is submerged. Cover and refrigerate for 12 to 24 hours.
  3. Combine salt, paprika, onion powder, and cayenne pepper into a shaker (I use a TableCraft All Purpose Stainless Steel Shaker)
  4. Add the ¾ to 1 quart of Peanut oil to a 12” frying pan or cast iron skillet to come ⅓” - ½” up the
  5. side. Heat the oil to 325 degrees F. Do not allow oil to go over 325 degrees
  6. Line a baking sheet with foil and set a baking rack over it. Add the flower to a plate to dredge the chicken.
  7. Drain the chicken and set it skin side up onto the baking rack. Season chicken heavily with the spice mixture shaking it all over the chicken on the rack, turning to coat.
  8. Place chicken skin side down into the simmering oil. Keep the breasts together as they will cook in less time than the dark meat. Cook chicken until the skin is beautiful golden brown
  9. Approximately 10 to 12 minutes then turn it and cook another 10 – 12 minutes. Requlate the heat to make sure the temperature of the oil stays at 325 degrees. Check to see the internal temperature is 165 degrees for the breasts and 175 for the dark meat. Remove the chicken pieces to drain on brown paper bags.
  10. Eat the fried chicken warm or at room temperature. The chicken can be refrigerated for 12 – 24 hours and returned to room temperature. The chicken must be completely cool before refrigerating.
  11. Pile the chicken on a platter and serve.
Recipe by Monica's Table at