There's nothing better than homemade fried chicken! A golden, crispy crust that gives way to succulent, delicious meat. But good fried chicken starts with good chicken. Pasture-raised chickens are just tastier than store-bought chicken. Don't take our word for it—try some for yourself.
Recipe courtesy of Wholly Cow Market
1 whole chicken (or pieces)
4 tsp salt
2 tsp garlic powder
2 tsp black pepper
2 cups flour
1 cup potato or corn starch
2 tsp paprika
Frying oil (peanut or vegetable oil)
Buttermilk (for marinating
Get your Wholly Cow chicken and separate it out—or use chicken breasts. Whatever you prefer.
Soak chicken overnight in buttermilk.
Prepare dry ingredients (flour, potato or corn starch, salt, pepper, garlic powder, paprika) and mix them together.
Get your hot oil going (preferably peanut or vegetable oil), and preheat to 350*F.
Remove each chicken piece individually from the buttermilk and dip in the flour/starch/spice mixture. Shake off the excess dry coating of each piece and set it aside while you finish dredging each piece.
When all the chicken is dredged, carefully submerge the chicken in the hot oil, frying for 12-14 minutes for dark meat and 8-10 minutes for white meat or until the internal temperature is 165*F.
When the chicken is done, pull it out of the oil and rest on paper towels. Salt the chicken and serve!