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All-American Fried Chicken

Dec 29, 2015 | by Ed

In honor of the Fourth of July, here’s an all-American taste pleaser.

All American Fried Chicken


  • 1 (3 lbs or so) fryer, cut into pieces
  • 2 cups buttermilk
  • 1 large onion, sliced
  • 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper
  • 2 cups canola or peanut oil


Mix the onion, herbs, 1/2 teaspoon of paprika and 1/2 of cayenne together with the buttermilk in a dish that will hold the chicken. Put the chicken in and let it soak overnight or for one whole day.

Drain it in a colander, leaving herbs and spice on the chicken.

In a large plastic bag, mix the flour and remaining spices. Add the chicken and shake to coat.

Heat the oil in a large skillet over medium-high heat (not so high that the oil is smoking). When a pinch of flour sizzles, the skillet is hot enough. Add the chicken and fry 10-12 minutes on either side.

When done, place on a rack or paper toweling to drain excess grease. Serves four.

Topics: Recipes