Whether straight from the bucket or served on a platter, fried chicken hits the spot no matter the season or occasion. It’s one of those foods that’s loaded with nostalgia – fried chicken’s savory, herby aroma wafting from a nearby drive-through joint or a neighbor’s open window is enough to inspire an intense craving that can only be satisfied with a homemade plate of fried chicken. The crunchy, salty skin and tender, juicy meat make for an unparalleled and instantly recognizable burst of flavor.
- 2 cups flour
- 2 tsp. paprika
- 11/2 tsp. granulated garlic
- 11/2 tsp. granulated onion
- 1/2 tsp. fine ground black pepper
- 1 tsp. salt
- Pinch of ground red pepper
- 1 cup Duke's Mayonnaise
- 1 cup buttermilk
- 1 whole chicken, cut-up or 8 pieces of skin-on, bone-in chicken
- Oil for frying
- Combine flour, spices and salt together in a shallow dish
- set aside.
- In another dish combine mayonnaise and buttermilk.
- Heat 1″ of oil in a large, heavy frying pan to about 350°F.
- Dip each piece of chicken into flour mixture, shake off excess, dip into mayonnaise mixture, then dip back into flour.
- Carefully place coated chicken into hot oil, making sure not to crowd the pan. The chicken may need to be cooked in batches. Cook until golden brown and cooked through, about 6-10 minutes on each side, while maintaining oil temperature at about 315-330°F. Add remaining chicken and cook as above. Cooked chicken should have an internal temperature of 165°F.