Art's Famous Fried Chicken Recipe
Buttermilk-brined for 24 hours then perfectly fried. Served with creamy mashed potatoes, a cheddar drop biscuit and love
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Ingredients
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For the Fried Chicken
For the Mashed Potatoes
For the Cheddar Drop Biscuits
Method
For the Fried Chicken
- 1
Brining the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Whisk until well combined. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for 24 hours.
- 2
Preparing for Frying
After brining, remove the chicken from the buttermilk mixture and let excess liquid drip off. In a large shallow dish, add the flour and season with salt and pepper. Dredge each piece of chicken in flour, ensuring an even coating.
- 3
Frying the Chicken
In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces in batches, frying for 12-15 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
For the Mashed Potatoes
- 4
- 5
For the Cheddar Drop Biscuits
- 6
Preparing the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, combine the flour, baking powder, and salt. Stir in the shredded cheddar cheese. Add the milk and melted butter, stirring until just combined.
- 7
Baking the Biscuits
Scoop heaping tablespoons of the biscuit dough onto a lined baking sheet. Bake for 12-15 minutes or until golden brown. Serve warm.
