Fried Chicken

Fried Chicken

When most people fry chicken, they fry it in oil for 25 minutes or more. The outside is hard and crisp, but sometimes the meat is not as tender as it could be. I've mixed two techniques: Slow-baking the chicken so it's tender all the way to the bone, then doing a quick fry with batter for a light and golden finish.
Prep Time20 mins
Cook Time2 hrs 35 mins
Total Time2 hrs 55 mins
Course: Main Course
Servings: 2


  • 4 pieces chicken
  • 1/2 gal Oil, frying
  • 3 Eggs
  • 1/4 cup Milk
  • 1 cups Flour, all-purpose
  • 1/3 cup Corn meal
  • Seasoning personal taste
  • Buttermilk optional


  • If desired, soak the pieces of chicken in the buttermilk for 24 hours. Then remove the chicken pieces from the buttermilk and pat them dry.
  • Preheat an oven to 275°F. Place the chicken on a foil-lined baking sheet and roast them in the oven for 2.5 hours.
  • Toward the end of the roasting time, clip a frying thermometer to a large pot and add about 3″ of oil. (This is deep frying, not pan frying.) Heat the oil to a temperature of 350°F.
  • Remove the chicken from the oven and allow it to drain for ten minutes. While it's cooling, combine the eggs and milk in a bowl and beat it with a fork till they're blended. 
  • In a separate bowl, combine the flour and corn meal. Season the dry mixture with salt, pepper, garlic, marjoram, and/or any other herbs and spices you’d like.
  • While the chicken is still hot, dredge each piece individually first in the wet mixture, then in the dry mixture, and gently add the chicken to the oil. Make sure you don’t crowd the oil. (I only fry the four pieces of chicken at a time. If I double the recipe, I still only fry four pieces each time.)
  • The chicken will float when it is almost done frying, and will only require maybe four minutes for each piece.
  • Use a pair of tongs to remove the chicken from the oil and set aside on a strainer to drain and finish crisping.


  • Use a frying oil, not just a simple vegetable oil. Peanut oil would be fine, too.
  • Make sure to allow the frying oil to cool before disposing of it. I use a funnel to pour the cooled oil back into its original container and into the trash. It should never go into the drain of a sink.