Sandra Joanna Gaines Fried Chicken is made with tender bone-in chicken pieces, tangy buttermilk, and a simple seasoned flour coating. The secret to this recipe is a unique resting period that allows the flour to absorb the buttermilk, transforming into a paste that fries up into a shatteringly crisp, golden crust. It is the ultimate Sunday supper centerpiece that delivers juicy meat and a crunchy exterior in every bite.
Joanna Gaines Fried Chicken Ingredients
- 1 (4 pound) Whole Chicken: Cut into pieces (legs, thighs, breasts, wings). Skin-on is recommended for the best texture, though you can skin them if preferred.
- 1 cup Buttermilk: The acid tenderizes the meat and adds a subtle tang.
- 2 cups All-Purpose Flour: The base of the crispy coating.
- 1 teaspoon Paprika: Adds a hint of smokiness and helps the chicken brown beautifully.
- Salt and Pepper: To taste. Be generous with the salt in the flour.
- 2 quarts Vegetable Oil: For frying. Peanut oil or canola oil also work well due to their high smoke points.
How To Make Joanna Gaines Fried Chicken
- Season the flour: Place the flour in a large plastic bag (ziplock style works best). Add the paprika, salt, and pepper. Seal the bag and shake well to distribute the seasonings evenly throughout the flour.
- Coat the chicken: Pour the buttermilk into a shallow bowl. Dip each chicken piece into the buttermilk to coat it fully, then drop a few pieces at a time into the bag with the flour. Seal the bag and shake vigorously until the chicken is thoroughly coated in the white powder.
- Rest the coating: Place the coated chicken pieces in a single layer on a cookie sheet or tray. Cover with a clean dish towel or waxed paper. Crucial Step: Let the chicken sit undisturbed until the flour coating absorbs the moisture and turns into a sticky, paste-like consistency. Do not skip this; it ensures the crust adheres to the meat during frying.
- Heat the oil: Fill a large skillet (a cast-iron skillet is ideal) about 1/3 to 1/2 full with vegetable oil. Heat the oil over medium-high heat until it is very hot (shimmering but not smoking).
- Brown the meat: Carefully place as many chicken pieces into the hot oil as the skillet can hold without overcrowding. Fry the chicken until it is browned on both sides.
- Steam the chicken: Once browned, reduce the heat to medium-low and cover the skillet with a lid. Let it cook covered for about 30 minutes. This steaming phase ensures the meat is cooked through to the bone without burning the crust.
- Crisp the skin: Remove the lid. Raise the heat again to medium-high and continue to fry the chicken, turning occasionally, until the crust is re-crisped and deep golden brown.
- Drain and serve: Remove the chicken from the pan and drain on a wire rack over paper towels. If cooking in batches, keep the finished chicken warm in a low oven while you prepare the rest.
Recipe Tips
- Use Cast Iron: A heavy cast-iron skillet retains heat better than stainless steel, preventing the oil temperature from dropping too much when you add the cold chicken. This prevents greasy, soggy crusts.
- Check the Paste: The resting step changes the flour from a dusty coating to a batter-like paste right on the skin. This prevents the breading from flaking off in the oil.
- Don’t Crowd: If you pack the chicken in too tightly, the pieces will steam rather than fry. Leave a little space between pieces so the oil can circulate.
- Seasoning Salt: For an extra flavor boost closer to Joanna’s other recipes, you can swap the regular salt for Lawry’s Seasoned Salt or add a pinch of garlic powder to the flour mix.
What To Serve With Fried Chicken?
This classic Southern dish demands comforting sides. A mountain of creamy mashed potatoes with white gravy is traditional. For freshness, serve with coleslaw or a cucumber salad to cut through the richness of the fried food. Warm buttermilk biscuits with honey butter are also a non-negotiable addition to the table.
How To Store Leftovers Fried Chicken?
- Refrigerate: Place cooled chicken in an airtight container lined with paper towels. It will keep in the refrigerator for up to 3 days.
- Reheat: Never microwave fried chicken, or it will become soggy. Reheat on a wire rack set over a baking sheet in a 375°F (190°C) oven for 15-20 minutes until the skin is crispy and the meat is hot.
- Freeze: Fried chicken can be frozen for up to 4 months. Thaw in the fridge overnight before reheating in the oven.
Fried Chicken Nutrition Facts
- Calories: ~450 kcal
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
- Nutrition information is estimated per serving based on 8 servings (assuming 10% oil absorption).
FAQs
Yes, but white meat cooks faster than dark meat. If using only breasts, reduce the covered cooking time in step 6 to about 15-20 minutes so they don’t dry out.
This happens if you didn’t let the chicken rest long enough (Step 3) or if the oil wasn’t hot enough when you added the chicken. The “paste” phase is the glue.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Try More Recipes:
- Joanna Gaines Chicken Spaghetti Recipe
- Joanna Gaines Chicken Pot Pie Recipe
- Joanna Gaines Chicken and Dumplings Recipe
Joanna Gaines Fried Chicken Recipe
Description
Classic buttermilk fried chicken featuring a unique “paste” resting technique and a two-stage frying method for juicy meat and crispy skin.
Ingredients
Instructions
- Season the flour: Mix flour, paprika, salt, and pepper in a bag.
- Coat the chicken: Dip chicken in buttermilk, then shake in flour.
- Rest the coating: Let chicken sit until flour becomes paste-like.
- Brown the meat: Fry in hot oil until browned on both sides.
- Steam the chicken: Cover skillet; cook on low for 30 minutes.
- Crisp the skin: Uncover; raise heat and fry until crispy.
- Drain and serve: Drain on paper towels and keep warm.
Notes
- The resting period turns the flour into a sticky paste that adheres perfectly.
- Covering the pan ensures the meat cooks through without burning the crust.
- Use a cast-iron skillet for even heat distribution.
