Fried Chicken

Summer / Fall / Winter / Spring / Deep-Fry / LouAna / Main Dish / Southern Fry Oil /


A perennial favorite that’s crispy on the outside, tender on the inside.


Prep time: 2.5 hours
Cook time: 15 minutes
Total time: Up to 3 hours


Serves: 4–6


1 whole roasting chicken, cut into pieces
6 cups buttermilk, divided
2 1/2 gallons LouAna® Southern Fry Oil
2 large eggs
2 cups all-purpose flour
1 tablespoon plus 2 teaspoons kosher salt, divided
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper


Place chicken in a large heavy-duty zip-top plastic bag. Add 4 cups buttermilk to bag; seal. Refrigerate 2 hours, turning occasionally.

Pour LouAna Southern Fry Oil into a large deep fryer; heat to 350°F. While oil heats, combine remaining 2 cups buttermilk and eggs in a large, shallow bowl, stirring well with a whisk. Combine flour, 1 tablespoon salt, cayenne pepper and black pepper in another shallow dish, stirring well.

Drain chicken; discard marinade. Sprinkle remaining 2 teaspoons salt evenly over chicken. Dredge chicken in flour mixture; dip in egg mixture. Return chicken to flour mixture; coat well.

Fry chicken at 350°F for 12 to 15 minutes or until done. The thickest part of the thigh should register 165°F before consumption.


There are two options when frying chicken. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.


We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.