Go Back

Discovering the Flavors of Harold's Chicken

Make harold's chicken with clear steps, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp seasoned salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper optional, for heat
  • 3 lbs chicken pieces legs, thighs, wings, or breasts
  • Vegetable oil for frying

Method
 

  1. In a large bowl, combine the buttermilk and seasoned salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
  2. In another bowl, mix together the flour, garlic powder, onion powder, paprika, black pepper, and cayenne pepper (if using). This will be your seasoned flour mixture.
  3. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  4. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing gently to adhere the coating.
  5. Carefully place the coated chicken pieces in the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
  6. Cook the chicken for approximately 12-15 minutes per side, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
  7. Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving.