Fried Chicken

If you’re looking for the perfect meal to christen the porch or patio, there’s no better choice than a plate of fried chicken and a few cold beverages. In this recipe by chef Paul Turano, a spicy dry rub is the foundation of flavor under a crispy layer of buttermilk coating. Deep frying at home takes some practice (and a thermometer), so make sure you’ve got a heavy-bottomed pot handy or a table top fryer, if that’s how you roll. Turano suggests letting the chicken rest in a 200 degree oven until serving, or, let it cool down and pack it up for a picnic.


Servings: 8


  • 1 all natural chicken, approximately four pounds
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon garlic powder
  • 2 tablespoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne
  • 1 quart vegetable oil, for frying
  • 2 cups buttermilk
  • 4 cups all-purpose flour


  1. On the day before, cut the chicken into ten equally sized pieces, removing the back bone and wing tips. Combine all of the ingredients for the dry rub and massage into the chicken parts and refrigerate overnight.
  2. On the day of, heat oil to 350 degrees over a medium flame. Check the temperature with a thermometer.
  3. Remove chicken from the refrigerator. Do not rinse. Double batter in the buttermilk and flour, making two layers, starting first with a layer of buttermilk, then following with flour. Repeat.
  4. Fry in small batches, for approximately eight minutes. Use a slotted metal or bamboo utensil to nudge the pieces away from one another so they're able to crisp on all sides.
  5. Drain on paper towels and season with salt and pepper.

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