Nothing says summer like a picnic basket full of crunchy, juicy fried chicken. This southern favorite tastes so much better made from scratch than it does coming from a bucket, and it’s surprisingly simple to prepare. Once the chicken pieces have been tenderized in a buttermilk marinade, they’re tossed with seasoned flour in a paper bag for even coating and extra flavor. Next, in a large, deep, heavy skillet that holds heat well (cast iron, if you have one), the chicken is pan-fried in hot oil—we use a deep fat/candy thermometer to ensure that the temperature is just right for a crunchy, golden crust.
Since the results are guaranteed to be finger-licking good, this may be the only fried chicken recipe you’ll ever need.