Fried Chicken

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Enjoy a bucket of fried chicken again! Made with Pamela’s All-Purpose Flour Artisan Blend.

Fried Chicken

Yield: 16 pieces

Fried Chicken


  • 2 whole chickens, cut into 8 pieces each, rinsed and trimmed of excess skin and fat
  • 2 cups buttermilk
  • 3 to 5 dashes of favorite hot sauce
  • 1½ cups Pamela's All-Purpose Flour Artisan Blend
  • 2 tablespoons + 2 teaspoons salt
  • ¼ cup sweet or Hungarian paprika
  • 2 teaspoons smoked paprika (optional)
  • 3 to 4 eggs, large
  • 3 to 4 cups favorite oil for frying


Mix together buttermilk and hot sauce in a container large enough to hold all of the chicken and marinade. Add chicken to buttermilk and toss to coat evenly. Refrigerate chicken in buttermilk mixture 8 to 48 hours (the longer the more tender and juicy).

Remove chicken from refrigerator about 30 minutes before frying to let chicken come to room temperature. Drain chicken in a colander, letting excess buttermilk drain off for 10 minutes.

Beat eggs in a medium bowl for dipping; set aside. In another medium bowl, mix together All-Purpose Flour Artisan Blend, salt, and paprika. Set both bowls next to two rimmed sheet pans.

Dredge the drained chicken pieces in seasoned flour mixture to coat, then place on sheet pan.

Dip floured chicken pieces in egg mixture, shake off excess egg, and then dredge in seasoned flour mixture again. Set pieces back on sheet pan until ready to fry.

Preheat oven to 350°. Place wire racks on two baking sheets to finish cooking chicken after frying.

Pour oil ½ inch deep in a large cast iron or heavy fry pan on medium-high heat. Heat oil to 350°. Cook chicken in batches without crowding the pan. Carefully lower chicken pieces into hot oil to fry. Fry 4 or 5 minutes per side. Do not let burn. Repeat on all sides, until browned and crisp all the way around. Chicken will be partially cooked at this point. Place fried chicken pieces on wire rack on baking sheet. Do this until all chicken is fried.

Put fried chicken in oven and bake until internal temperature of chicken reaches 180°, about 20 to 40 minutes, depending on the size of chicken pieces.

NOTE: Instead of whole chickens, you can use any equivalent number of your favorite chicken parts. You can keep fried chicken warm on a wire rack placed on a sheet pan in a 200° oven; the wire rack will keep the bottom of the chicken crisp.

© Pamela's Products, Inc.


7 Reviews or Comments for Fried Chicken

  1. Iram June 30, 2016 at 8:02 am #

    I don’t have Hungarian or sweet paprika. Can I use regular paprika as to taste and not 1/4 cup which will be a lot for other paprika. Thanks.

    • Pamelas Customer Service July 1, 2016 at 11:53 am #

      Hi Iram,
      I think that would be fine or you could probably eliminate the paprika all together.

  2. Nelson Brites August 26, 2016 at 8:25 am #

    Has anyone tried baking this version of the recipe or does someone have an idea on any modifications needed for baking? Thanks in advance

    • Mike the Meat Man September 7, 2016 at 9:40 am #

      I would do all the same beginning steps. When it comes to cooking – preheat the oven to (250 degrees), YES, 250 degrees (TRUST ME), and bake for 30 mins. Then raise the heat to 425 and finish cooking – about 40 – 50 mins. If the breading is getting “dark brown” too quickly, turn the heat down to 400. If you try and bake at 350 the breading doesn’t get crispy in my experience. Give the larger pieces of chicken a little extra baking time (I suggest using a thermometer – the legs have to reach an internal temperature of 185 degrees and the breasts 155 degrees.) I like to start with a cooler oven and then go hotter…if you go to hot to fast and over-brown the breading, you can’t go back. The cooler oven also allows the deeper breading layers surface moisture to “dry out” slightly so you can get a deeper layer of crunchy breading.

      • Nelson Brites November 21, 2016 at 9:43 am #

        I will try that this weekend. It is a perfect weekend to do so. I will let you know my outcome.

  3. Molly July 13, 2017 at 8:55 am #

    Is the second dredge optional? Would just one coat of flour be too thin, even for people who like a little less breading?

    I’ve heard on other sites that all-purpose GF flours with any type of gum won’t work for fried chicken — is that true only for xantham gum and not guar gum (which I think is in Pamela’s all-purpose artisan blend flour)?


    • Rachelle August 28, 2017 at 9:52 pm #

      I just tried a simple modified version of this using one layer with the Pamela’s gluten free all purpose flour and it came out really good. I cut up a couple of chicken breasts into bite size pieces dipped those in an egg/coconut milk/little salt and pepper mixture then dipped in the flour. Made sure it was well coated and then fried. I was wanting a gluten free version similar to sweet & sour chicken and these came out great. Next time I will try a double coat just to see the difference.

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