Sandra Easy and affordable, this classic recipe for Fried Chicken is ideal for family gatherings and can be used in different ways throughout the week. Learn how to make the basic crispy version, then use up any leftovers for chicken sandwiches or cold picnic snacks.
Joanna Gaines Fried Chicken Recipe Ingredients
- 1 whole chicken (approx. 4 pounds), cut into pieces (legs, thighs, breasts, wings)
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- Salt and freshly ground black pepper (to taste)
- 2 quarts vegetable oil (for frying)
How To Make Joanna Gaines Fried Chicken Recipe
- Prep the chicken: To begin, take your cut-up chicken pieces and pat them dry. You can skin them if you prefer a lighter bite, but leaving the skin on guarantees the juiciest meat and crunchiest crust.
- Season the flour: Place the flour inside a large, sturdy plastic bag (or a wide shallow bowl). Season the flour generously with the paprika, salt, and pepper. The paprika not only adds flavor but helps the chicken brown beautifully in the oil.
- Coat the chicken: Dip each chicken piece into the buttermilk, ensuring it is fully wetted. Then, transfer the pieces a few at a time into the bag with the seasoned flour. Seal the bag and shake vigorously until every nook and cranny of the chicken is coated in white dust.
- The Paste Step: Place the coated chicken pieces on a cookie sheet or tray in a single layer. Cover them with a clean dish towel or waxed paper. Let them sit until the flour coating absorbs the moisture from the buttermilk and turns into a paste-like consistency. THIS IS CRUCIAL! This step ensures the breading adheres to the meat and doesn’t flake off in the fryer.
- Heat the oil: Fill a large skillet (cast iron is best for heat retention) about 1/3 to 1/2 full with vegetable oil. Heat the oil until it is VERY hot (around 350°F if you have a thermometer).
- Fry and cover: Carefully place as many chicken pieces as the skillet can hold without overcrowding. Brown the chicken in the hot oil on both sides. Once browned, reduce the heat to low and cover the skillet with a lid. Let it cook for 30 minutes. This steam-cooks the inside so it’s perfectly tender (but the skin will be soft at this stage).
- Re-crisp: Remove the cover, raise the heat again to medium-high, and continue to fry until the skin is crispy and deep golden brown again.
- Drain and serve: Drain the fried chicken on paper towels or a wire rack. If frying in shifts, keep the finished pieces warm in a low oven. Serve hot!
Recipe Tips!
- The Paste is Key: Do not skip the resting period (step 4). If you fry immediately after flouring, the coating is powdery and falls off. Letting it turn “pasty” allows the gluten to hydrate and form a solid, crispy shell.
- Cast Iron King: A heavy cast-iron skillet maintains heat better than stainless steel. This prevents the oil temperature from dropping too much when you add the chicken, ensuring less greasy food.
- Lid Magic: Covering the pan halfway through cooking is an old-school technique. It ensures the meat cooks through to the bone without burning the crust. The final uncovered fry brings the crunch back!
- Don’t Overcrowd: Fry in batches if necessary. Crowding the pan steams the chicken instead of frying it, leading to soggy skin.
What To Serve With Joanna Gaines Fried Chicken Recipe?
This Joanna Gaines Fried Chicken Recipe is the star of the Sunday table! A bowl of creamy Mashed Potatoes (see recipe above!) and white gravy is the traditional partner. For a fresh contrast, serve it with Coleslaw or a crisp Corn Salad! If you want to go full Southern, a basket of warm Cornbread and some collard greens makes this a feast to remember.
How To Store Joanna Gaines Fried Chicken Recipe
- Refrigerate: Store leftover chicken in an airtight container for up to 3 days. Fried chicken is famously delicious cold straight from the fridge!
- Reheat: To restore the crunch, place the chicken on a wire rack over a baking sheet and heat in a 400°F oven for 15-20 minutes. Do not microwave, or the skin will be soggy.
- Freeze: You can freeze the fried chicken for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
Joanna Gaines Fried Chicken Recipe Nutrition Facts
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Nutrition information is estimated per serving (1 piece).
FAQs
Yes, but breasts cook faster than bone-in legs. Reduce the covered cooking time to about 15-20 minutes so they don’t dry out.
Peanut oil has a higher smoke point and a neutral flavor, making it excellent for frying chicken. Vegetable or canola oil are great budget-friendly alternatives.
Soggy crust usually means the oil wasn’t hot enough, or the pan was overcrowded. Also, drain on a wire rack instead of paper towels to keep air circulating underneath.
Try More Recipes:
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Chicken Parmesan Recipe
- Joanna Gaines Chicken Florentine Recipe
Joanna Gaines Fried Chicken Recipe
Description
A classic Southern fried chicken recipe using a unique “paste” method and covered frying technique. The result is juicy meat that falls off the bone with a perfectly crispy crust.
Ingredients
Instructions
- Dip chicken in buttermilk; coat in seasoned flour.
- Let sit on tray until coating becomes pasty (crucial!).
- Brown chicken in hot oil.
- Cover, lower heat, and cook 30 mins.
- Uncover, raise heat, and fry until crispy.
- Drain and serve.
Notes
- Let the flour become a paste for the best adhesion.
- Covering the pan cooks the meat through gently.
- Remove the lid to re-crisp the skin at the end.
