Pioneer Woman Fried Chicken Recipe

This crispy and flavorful fried chicken recipe from Pioneer Woman is perfect for family gatherings or a hearty meal. The chicken is soaked in buttermilk overnight for tender meat and coated in a well-seasoned, slightly spicy breading for the perfect crunch.

Ingredients Needed:

• 2 fryer chickens (cut into 8 pieces each)
• 4 1/2 cups buttermilk
• 5 cups all-purpose flour
• 3 tbsp seasoned salt (e.g., Lawry’s)
• 2 tsp paprika
• 2 tsp black pepper (freshly ground)
• 2 tsp dried thyme (ground)
• 1 tsp cayenne pepper (more for seasoning if desired)
• 1/4 cup milk
• Canola or vegetable oil (for frying)

How To Make Pioneer Woman Fried Chicken:

1. Soak the Chicken: Rinse chicken pieces and place them in a bowl. Cover with 4 cups of buttermilk and refrigerate overnight or for up to 24 hours.
2. Prepare the Breading: Let the chicken sit at room temperature for 30 minutes. In a large bowl, mix flour, seasoned salt, paprika, black pepper, thyme, and cayenne. In a small bowl, combine the remaining 1/4 cup buttermilk with milk. Stir the milk mixture into the flour mixture to form little lumps.
3. Heat the Oil: Heat 1 1/2 to 2 inches of oil in a skillet or Dutch oven to 365˚F. Adjust heat as needed to maintain temperature.
4. Bread the Chicken: Thoroughly coat each chicken piece in the breading mixture. Press extra breading onto the chicken for a crispier result.
5. Fry the Chicken: Fry 3-4 pieces at a time, covering the pan for 5-7 minutes. Turn over and fry for another 3-5 minutes. Transfer to a baking sheet and repeat with the remaining chicken.
6. Finish in the Oven: Once all the chicken is fried, bake the thighs and breasts at 360˚F for 15 minutes to ensure thorough cooking. Check for doneness by cutting into a thicker piece. Drain on a rack over a paper towel-lined sheet.

Recipe Tips

• Use a Thermometer: Keep a deep-fry thermometer handy to maintain the oil at 365˚F for optimal frying.
• Don’t Overcrowd the Pan: Fry a few pieces at a time to avoid the chicken sticking together and ensure even cooking.
• Rest Before Frying: Let the chicken rest for 30 minutes at room temperature before frying to help it cook evenly.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftover fried chicken in an airtight container in the fridge for up to 3 days.

Freezing: Freeze the chicken in a sealed container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, place the chicken in a 350˚F oven for about 15-20 minutes until heated through and crispy.

Nutrition Facts

• Calories: 3399
• Fat: 256 g
• Saturated fat: 40 g
• Trans fat: 1 g
• Cholesterol: 463 mg
• Sodium: 2814 mg
• Carbohydrates: 130 g
• Fiber: 5 g
• Sugar: 16 g
• Protein: 138 g

Try More Pioneer Woman Recipes:

• Chicken Enchiladas Recipe
• Chicken Bacon Ranch Casserole
• Cajun Chicken Alfredo
• Chicken Fettuccine Alfredo

Pioneer Woman Fried Chicken Recipe

Author: Mohamed Shili Cooking Method:Frying, Baking Cuisine:American Courses:Dinner Recipe Keys: F Fried Chicken Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 30 minutesTotal time:56 hours 39 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This crispy and flavorful fried chicken recipe from Pioneer Woman is perfect for family gatherings or a hearty meal. The chicken is soaked in buttermilk overnight for tender meat and coated in a well-seasoned, slightly spicy breading for the perfect crunch.

Ingredients

• 2 fryer chickens (cut into 8 pieces each)
• 4 1/2 cups buttermilk
• 5 cups all-purpose flour
• 3 tbsp seasoned salt (e.g., Lawry’s)
• 2 tsp paprika
• 2 tsp black pepper (freshly ground)
• 2 tsp dried thyme (ground)
• 1 tsp cayenne pepper (more for seasoning if desired)
• 1/4 cup milk
• Canola or vegetable oil (for frying)

Instructions

1. Soak the Chicken: Rinse chicken pieces and place them in a bowl. Cover with 4 cups of buttermilk and refrigerate overnight or for up to 24 hours.
2. Prepare the Breading: Let the chicken sit at room temperature for 30 minutes. In a large bowl, mix flour, seasoned salt, paprika, black pepper, thyme, and cayenne. In a small bowl, combine the remaining 1/4 cup buttermilk with milk. Stir the milk mixture into the flour mixture to form little lumps.
3. Heat the Oil: Heat 1 1/2 to 2 inches of oil in a skillet or Dutch oven to 365˚F. Adjust heat as needed to maintain temperature.
4. Bread the Chicken: Thoroughly coat each chicken piece in the breading mixture. Press extra breading onto the chicken for a crispier result.
5. Fry the Chicken: Fry 3-4 pieces at a time, covering the pan for 5-7 minutes. Turn over and fry for another 3-5 minutes. Transfer to a baking sheet and repeat with the remaining chicken.
6. Finish in the Oven: Once all the chicken is fried, bake the thighs and breasts at 360˚F for 15 minutes to ensure thorough cooking. Check for doneness by cutting into a thicker piece. Drain on a rack over a paper towel-lined sheet.

Notes

• Use a Thermometer: Keep a deep-fry thermometer handy to maintain the oil at 365˚F for optimal frying.
• Don’t Overcrowd the Pan: Fry a few pieces at a time to avoid the chicken sticking together and ensure even cooking.
• Rest Before Frying: Let the chicken rest for 30 minutes at room temperature before frying to help it cook evenly.

Keywords:Pioneer Woman Fried Chicken Recipe