Tavern Style Fried Chicken Recipe
Creamy Polenta, "1849" Gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tavern Style Fried Chicken
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a shallow dish, add the all-purpose flour. You can season the flour with additional salt, paprika, or spices if desired.
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, ensuring an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes or until golden brown and cooked through, turning occasionally for even cooking. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with creamy polenta and '1849' gravy.
