Fried chicken is an American comfort food loved by adults and children alike. Creating this simple dish is just a matter of coating chicken pieces in flour, crumbs, or batter, then frying them in hot oil until golden brown. Fried chicken is a snap to make, as you can see in this classic recipe from Better Homes and Gardens. Scroll past the recipe to check out 19 of the Web's best fried chicken recipes, including yummy oven-fried versions.

These tips will help you make the juiciest, crispiest skillet-fried chicken ever:

 

• Fry chicken in a large skillet. It is OK for the chicken pieces to touch, but they should not be crowded.
• To make the coating stick better, refrigerate chicken pieces, uncovered, for about 30 minutes before coating.
• For quick, easy, mess-free coating, place coating ingredients in a clean paper bag, add chicken pieces, and shake thoroughly.
• Turn chicken pieces with tongs rather than with a fork. Puncturing chicken pieces with a fork allows juices to escape.
• To avoid soggy fried chicken, make sure your frying oil is 360 degrees.

 

BUTTERMILK-BRINED FRIED CHICKEN

Servings: Makes 6 servings.
Prep: 30 minutes
Total: 2 hours 42 minutes

 

INGREDIENTS

 

 

• 3 cups buttermilk
• 1/3 cup coarse salt
• 2 tablespoons sugar
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup buttermilk
• Cooking oil

 

 

DIRECTIONS

 

 

1. FOR BRINE, IN A RESEALABLE PLASTIC BAG SET IN A BOWL COMBINE THE 3 CUPS BUTTERMILK, THE COARSE SALT, AND SUGAR. CUT CHICKEN BREASTS IN HALF CROSSWISE. ADD ALL CHICKEN PIECES TO THE BRINE; SEAL BAG. CHILL FOR 2 TO 4 HOURS; REMOVE CHICKEN FROM BRINE. DRAIN CHICKEN; PAT DRY WITH PAPER TOWELS. DISCARD BRINE.
2. IN A LARGE BOWL COMBINE FLOUR, THE 1/4 TEASPOON SALT, AND PEPPER. PLACE THE 3/4 CUP BUTTERMILK IN A SHALLOW DISH. COAT CHICKEN WITH FLOUR MIXTURE. DIP IN THE BUTTERMILK; COAT AGAIN WITH FLOUR MIXTURE.
3. MEANWHILE, IN A DEEP, HEAVY DUTCH OVEN OR KETTLE OR A DEEP-FAT FRYER, HEAT 1-1/2 INCHES OIL TO 350 DEGREES F. USING TONGS, CAREFULLY ADD A FEW PIECES OF CHICKEN TO DUTCH OVEN. (OIL TEMPERATURE WILL DROP; MAINTAIN TEMPERATURE AT 325 DEGREES F.) FRY CHICKEN FOR 12 TO 15 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK (170 DEGREES F FOR BREASTS; 180 DEGREES F FOR THIGHS AND DRUMSTICKS), AND COATING IS GOLDEN, TURNING ONCE. DRAIN ON PAPER TOWELS. KEEP FRIED CHICKEN WARM IN A 300 DEGREE F OVEN WHILE FRYING REMAINING CHICKEN PIECES. MAKES 6 SERVINGS.

 

 

NUTRITION FACTS

 

Calories 549, Total Fat 30 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 88 mg, Sodium 1191 mg, Carbohydrate 35 g, Total Sugar 4 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 9%, Iron 19%. Exchanges: Starch 2.5, Medium-Fat Meat 3.5, Fat 2. Percent Daily Values are based on a 2,000-calorie diet.

Here are 18 of the Web's best fried chicken recipes, including yummy oven-fried versions.