Best Ever Fried Chicken

Name: Best Ever Fried Chicken
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 6 c. low-fat buttermilk, divided; 1/4 c. sugar; 2 cloves garlic, thinly sliced; 4 Tbsp celery seed, divided; Kosher salt and pepper; 1 5- to 6-lb whole chicken, cut into 10 pieces; 2 c. all-purpose flour; 1/2 tsp. cayenne; 4 c. peanut or canola oil, for frying; 6 cups low-fat buttermilk, divided; 2 tbsp. chili powder; 2 tbsp. finely grated lime zest; 2 cups all-purpose flour; 1 tbsp. dried chives; 1 tbsp. dried oregano; 1 tbsp. dried parsley; 2 tbsp. finely grated lemon zest; 1 1/2 tbsp. curry powder; 2 tbsp. finely grated orange zest; 6 c. coconut milk, divided; 2 tbsp. sesame seeds; 4 cups peanut or canola oil, for frying; 2 scallions, thinly sliced

By The Good Housekeeping Test KitchenUpdated: Jun 7, 2019

Jump to recipe

Mike Garten

Yields:

10 serving(s)

Total Time:

1 hr

Cal/Serv:

485

Hot or cold, this crispy and golden brown crowd-pleaser will be a winner at every summer party.

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Ingredients

Best-Ever Fried Chicken

6 cups low-fat buttermilk, divided
1/4 cup sugar
2 cloves garlic, thinly sliced
4 Tbsp celery seed, divided
Kosher salt and pepper
1 5- to 6-lb whole chicken, cut into 10 pieces
2 cups all-purpose flour
1/2 tsp. cayenne
4 cups peanut or canola oil, for frying

Chili-Lime Fried Chicken

6 cups low-fat buttermilk, divided
1/4 cup sugar
2 cloves garlic, thinly sliced
Kosher salt and pepper
1 5- to 6-lb whole chicken, cut into 10 pieces
2 cups all-purpose flour
2 Tbsp. chili powder
4 cups peanut or canola oil, for frying
2 Tbsp. finely grated lime zest

Lemon-Herb Fried Chicken

6 cups low-fat buttermilk, divided
1/4 cup sugar
2 cloves garlic, thinly sliced
Kosher salt and pepper
1 5- to 6-lb whole chicken, cut into 10 pieces
2 cups all-purpose flour
1 Tbsp. dried chives
1 Tbsp. dried oregano
1 Tbsp. dried parsley
4 cups peanut or canola oil, for frying
2 Tbsp. finely grated lemon zest

Curried Fried Chicken

6 cups low-fat buttermilk, divided
1/4 cup sugar
2 cloves garlic, thinly sliced
Kosher salt and pepper
1 5- to 6-lb whole chicken, cut into 10 pieces
2 cups all-purpose flour
1 1/2 Tbsp. curry powder
4 cups peanut or canola oil, for frying
2 Tbsp. finely grated orange zest

Sesame-Coconut Fried Chicken

6 cups coconut milk, divided
1/4 cup sugar
2 cloves garlic, thinly sliced
Kosher salt and pepper
1 5- to 6-lb whole chicken, cut into 10 pieces
2 cups all-purpose flour
2 Tbsp. sesame seeds
4 cups peanut or canola oil, for frying
2 scallions, thinly sliced

Directions

Best Ever Fried Chicken
1. Step 1In large bowl, whisk together 4 cups buttermilk, sugar, garlic, 2 tablespoons celery seed, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
2. Step 2Meanwhile, in large bowl, whisk together flour, cayenne, 1 teaspoon salt, 1 tablespoon pepper, and remaining 2 tablespoons celery seed.
3. Step 3Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Place remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
4. Step 4Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
Chili-Lime Fried Chicken
1. Step 1In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
2. Step 2Meanwhile, in large bowl, whisk together flour, chili powder, 1 teaspoon salt, and 1 tablespoon pepper.
3. Step 3Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Combine lime zest with remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
4. Step 4Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
Lemon-Herb Fried Chicken
1. Step 1In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
2. Step 2Meanwhile, in large bowl, whisk together flour, dried herbs, 1 teaspoon salt, and 1 tablespoon pepper.
3. Step 3Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine lemon zest with remaining 2 cups buttermilk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
4. Step 4Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
Curried Fried Chicken
1. Step 1In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
2. Step 2Meanwhile, in large bowl, whisk together flour, curry powder, 1 teaspoon salt, and 1 tablespoon pepper.
3. Step 3Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine orange zest with remaining 2 cups buttermilk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
4. Step 4Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
Sesame-Coconut Fried Chicken
1. Step 1In large bowl, whisk together 4 cups coconut milk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
2. Step 2Meanwhile, in large bowl, whisk together flour, sesame seeds, 1 teaspoon salt, and 1 tablespoon pepper.
3. Step 3Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine scallions with remaining 2 cups coconut milk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in coconut milk and then in flour once more. Shake off excess flour and add chicken to oil.
4. Step 4Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

Nutritional Information (per serving): About 485 calories, 27.5 g fat (6.5 g saturated), 37 g protein, 1,005 mg sodium, 21 g carbohydrate, 1 g fiber

Nutritional Information for Sesame-Coconut Fried Chicken (per serving): About 525 calories, 32 g fat (9.5 g saturated), 36 g protein, 1,005 mg sodium, 21 g carbohydrate, 1 g fiber

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