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Good Ole Fried Chicken

Categories: Main Dishes

Submitted by: Karen Mitchell-Wilcher

This fried chicken comes out moist with a crispy crust; it's the ideal old fashioned recipe that has withstood the test of time.


  • 3 1/2 lb. whole chicken, cut into 8 pieces
  • 2 c. buttermilk
  • 2 tsp. hot sauce
  • vegetable oil (for frying)
  • 2 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp. Black Pepper
  • 1 c. Clabber Girl Cornstarch
  • 1 c. all-purpose flour
  • 2 tsp. Rumford Baking Powder
  • 1 3/4 c. water


Place chicken in a large zip-top plastic freezer bag. Add buttermilk and hot sauce; seal and refrigerate at least 2 hours or overnight.

Remove chicken from buttermilk mixture; lay flat on baking sheet.

Heat oil to 350 degrees F.

Combine salt, garlic powder and pepper. Sprinkle chicken with seasonings: set aside.

In a large but shallow dish (such as a 13 x 9-inch pan) combine cornstarch, flour, baking powder and water; mixing well to make a batter.

Dip chicken into batter a few pieces at a time, being careful to allow excess batter to drip off.

Using tongs, slowly place chicken into hot oil.

Cook in small batches, turning frequently 15-20 minutes or until evenly browned and done. Chicken should reach 165-170 degrees F.; use a meat thermometer for accuracy.

Drain on wire rack over paper towels.