Hamdi Saidani This Pioneer Woman Fried Chicken Recipe is a classic and crispy recipe, which is made with a seasoned buttermilk brine for the most tender, juicy results. It’s the ultimate comfort food, ready in about 1 hour of active time after brining.
Pioneer Woman Fried Chicken Recipe Ingredients
- 2 fryer chickens, each cut into 8 pieces
- 4 1/2 cups buttermilk
- 5 cups all-purpose flour
- 3 Tbsp. seasoned salt, such as Lawry’s
- 2 tsp. paprika
- 2 tsp. freshly ground black pepper
- 2 tsp. ground dried thyme
- 1 tsp. cayenne pepper, plus more for seasoning
- 1/4 cup milk
- Canola or vegetable oil, for frying
How To Make Pioneer Woman Fried Chicken
- Brine the chicken: Thoroughly rinse the chicken pieces, place them in a large bowl, and cover with 4 cups of the buttermilk. Cover and let it soak in the refrigerator overnight, or for up to 24 hours.
- Prepare for frying: When you’re ready to cook, remove the chicken from the fridge and let it sit on the counter for 30 minutes to take the chill off. Preheat your oven to 360°F.
- Make the breading: In a very large bowl, whisk together the flour, seasoned salt, paprika, black pepper, thyme, and cayenne pepper.
- Create the “shaggy” breading: In a small bowl, combine the remaining 1/4 cup of buttermilk and the milk. Drizzle this mixture into the flour and use a fork to mix it around until small lumps form throughout. This is the secret to an extra crispy crust.
- Heat the oil: Pour 1 1/2 to 2 inches of oil into a large, deep skillet or Dutch oven. Heat over medium-high heat until a deep-fry thermometer registers 365°F.
- Bread the chicken: Working in batches, take a piece of chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture. Press the breading onto the chicken to ensure a thick, even coat.
- Fry the chicken: Carefully place 3 or 4 pieces of breaded chicken into the hot oil. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure it’s not browning too quickly. Flip the pieces, cover again, and cook for another 3 to 5 minutes.
- Finish in the oven: Transfer the fried chicken to a baking sheet. Once all the chicken has been fried, place the thighs and breasts into the 360°F oven to finish cooking for about 15 minutes, or until the internal temperature reaches 165°F. The smaller pieces like wings and legs should already be cooked through.
- Rest and serve: Let the chicken drain and rest on a wire rack for a few minutes before serving.
Recipe Tips
- Why soak the chicken in buttermilk? The overnight buttermilk brine is the most important step for tender, juicy fried chicken. The acidity in the buttermilk helps to break down the proteins in the chicken, resulting in incredibly moist meat.
- How do I get an extra crispy crust? The trick is to drizzle a little bit of the buttermilk/milk mixture into your dry breading and toss it with a fork. This creates little “shaggy” bits and lumps in the flour that will cling to the chicken and fry up into an ultra-crispy, craggy crust.
- How do I keep my chicken from being greasy or burnt? Maintaining the oil temperature is crucial. Use a thermometer and keep the oil between 350°F and 365°F. If it’s too low, the chicken will be greasy; if it’s too high, the crust will burn before the inside is cooked.
- Why the two-step cooking process? Frying gets the crust perfectly golden and crispy, while finishing the larger pieces (breasts and thighs) in the oven ensures they are cooked all the way through to a safe temperature without the risk of burning the outside.
What To Serve With Fried Chicken
This classic main course is perfect with all your favorite comfort food sides.
- Creamy mashed potatoes and gravy
- Coleslaw or a simple green salad
- Buttermilk biscuits or warm dinner rolls
- Corn on the cob or creamed corn
- Macaroni and cheese
How To Store Fried Chicken
Refrigerate: Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. Reheat: The best way to reheat fried chicken and keep it crispy is in the oven or an air fryer. Place the chicken on a wire rack on a baking sheet and heat in a 375°F oven for 10-15 minutes until warmed through and re-crisped.
Pioneer Woman Fried Chicken Nutrition Facts
- Calories: 680kcal
- Carbohydrates: 45g
- Protein: 40g
- Fat: 38g
- Saturated Fat: 10g
- Sodium: 1500mg
- Fiber: 2g
- Sugar: 5g
Nutrition information is estimated per serving and may vary based on specific ingredients and portion sizes.
FAQs
Can I make this recipe without the overnight soak?
You can, but the results won’t be as tender and juicy. If you’re short on time, try to let the chicken soak in the buttermilk for at least 4 hours.
Can I make this in an air fryer?
While you can cook breaded chicken in an air fryer, you won’t get the same deep-fried, craggy crust as this recipe. For an air fryer version, you would typically spray the breaded chicken with oil and cook at around 375°F for 20-25 minutes, flipping halfway through.
How can I adjust the spice level?
This recipe has a mild kick from the cayenne pepper. For a spicier version, you can increase the amount of cayenne in the breading. For a milder version, you can omit it entirely.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Tater Tot Casserole
- Pioneer Woman Chicken Spaghetti Casserole
- Pioneer Woman Chicken Biscuit Casserole
Pioneer Woman Fried Chicken Recipe
Description
The ultimate crispy and juicy fried chicken, made tender with an overnight buttermilk brine and featuring a perfectly seasoned, craggy crust.
Ingredients
Instructions
- Soak the chicken pieces in 4 cups of buttermilk in the refrigerator overnight.
- Preheat oven to 360°F. In a large bowl, whisk together the flour and all the seasonings.
- Drizzle the remaining 1/4 cup buttermilk and the milk into the flour mixture and toss with a fork to create lumps.
- Heat 1 1/2 inches of oil in a deep skillet to 365°F.
- Dredge the chicken pieces from the buttermilk into the flour mixture, coating them thoroughly.
- Fry the chicken in batches, covered, for 5-7 minutes per side until golden brown.
- Transfer the fried chicken to a baking sheet. Bake the larger pieces (breasts and thighs) for 15 minutes to ensure they are cooked through.
- Let rest on a wire rack before serving.
Notes
- u003cliu003eThe overnight buttermilk soak is the most important step for tender chicken.u003c/liu003eu003cliu003eCreating a u0022shaggyu0022 or lumpy breading by adding a little liquid is the secret to an extra-crispy crust.u003c/liu003eu003cliu003eUse a thermometer to maintain the oil temperature for perfect, non-greasy results.u003c/liu003eu003cliu003eFinishing the larger pieces in the oven guarantees they are fully cooked without burning the crust.u003c/liu003e
