Basic Fried Chicken

For this recipe the secret to flavorful chicken, is in the prep. The prep secret is to soak the chicken overnight in salt brine, resulting in moist and flavorful meat.


10 Chicken Drumsticks, or other serving pieces of chicken, light or dark meat

2 Tbsp. Salt

2 Cups Peanut Oil

1 Tsp. Black Pepper

2 Cups All-Purpose Flour


1. Put the chicken pieces in a large bowl and cover with water. Sprinkle salt in the water, cover the bowl, and refrigerate for four hours or overnight, up to twenty four hours.

2. Pour oil into an electric frying pan or deep, heavy skillet. Heat to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour  sizzles, the oil is hot enough.

3. Drain the water from the chicken and pat lightly with paper towels. Sprinkle each piece with pepper and coat with flour (you might not use all of the flour). Carefully place chicken in the hot oil. Cover the pan and open the vent to allow a small amount of steam to escape. Partially cover pan  if there is no vent on lid. Cook for fifteen minutes. Remove the cover. Using tongs, turn each piece of chicken. Replace the cover and cook for fifteen minutes longer, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain chicken on paper towels.

Thanks, for reading this recipe let me know if you like this recipe. If you have a question or a comment,, please let me know.

Prep: 25 min.

Marinate: 4-24 hrs.

Cook: 30 min.

Servings: 10

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