Sunday Supper Fried Chicken
Buttermilk-brined chicken pieces dredged in seasoned flour and fried until deeply golden, a centerpiece of Sunday dinner tables in Washington's historic Black neighborhoods.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep cast iron skillet
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 32
- carbs
- 22
- protein
- 38
- calories
- 520
Instructions
- 1
Mix buttermilk and hot sauce in a large bowl. Submerge the chicken completely and refrigerate at least 4 hours or overnight.
- 2
Whisk flour, paprika, garlic powder, cayenne, salt, and pepper together in a separate bowl.
- 3
Take chicken from the buttermilk, let excess drip off, and coat thoroughly in the seasoned flour.
- 4
Let the coated chicken rest on a wire rack for 15 minutes.
- 5
Heat oil or lard in a deep cast-iron skillet to 325°F.
- 6
Fry chicken in batches, turning occasionally, for 12-15 minutes per batch. Cook until deep golden and 165°F inside.
- 7
Drain on a wire rack, not paper towels, to keep the crust crisp.
- 8
Serve warm.
Chef's tips
Let the dredged chicken rest on a rack for 15 minutes before frying so the coating adheres and doesn't slip off in the oil.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in a 375°F oven on a wire rack to restore crispness; avoid the microwave.
Common mistakes to avoid
- •Frying at too high a temperature, which browns the crust before the chicken cooks through
- •Skipping the brine, which results in less seasoned, drier meat
Serving suggestions
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