Fried Chicken

Average Rating 0 from 0 ratings

Enjoy fried chicken again! (You’ll want to make a whole bucket!) Made with our All-Purpose Flour Artisan Blend.

Fried Chicken

Fried Chicken


  • 2 chickens, cut up (or equivalent in favorite parts), cleaned and trimmed of excess skin and fat
  • 2 cups buttermilk
  • 3 to 5 dashes of favorite hot sauce
  • Flour Mixture:
  • 1½ cups Pamela's All-Purpose Flour Artisan Blend
  • 2 tablespoons + 2 teaspoons salt
  • ¼ cup sweet or Hungarian paprika
  • 2 tsp smoked paprika (optional)
  • 3 to 4 eggs
  • 3 to 4 cups favorite fry oil (3 cups in 10-inch cast iron pan)


Mix together buttermilk and hot sauce in a large storage container. Marinate clean chicken in buttermilk mixture 8 to 48 hours, refrigerated (the longer the more tender and juicy). Before frying, let chicken come to room temperature. Drain chicken in a colander. Let excess buttermilk drain off for 10 minutes.

Mix together Pamela’s Artisan Flour and dry seasonings in a medium bowl. Set aside. Have two rimmed sheet pans ready for dredged chicken. Dip drained chicken in seasoned flour mixture and lay on sheet pans. Repeat with all the chicken.

Beat three eggs in a dish for dipping (use 4th egg if needed). Take dredged (floured) chicken and dip in egg mixture, shaking off excess egg, then dredge in seasoned flour mixture again for the thickest coating possible.

Heat your oil to 350 degrees, medium high, in cast iron or heavy fry pan. Carefully lower chicken into hot oil to fry. Fill fry pan without overcrowding. Fry 4 or 5 minutes per side. Do not let it burn. Repeat on all sides, until totally browned and crisp all the way around. Chicken will be partially cooked at this point. When chicken is nicely browned, finish baking in 350° oven, Place chicken on rack on top of sheet pan. Bake until cooked through (180° internal temperature.) about 20 to 40 minutes, depending on the size of chicken pieces.

Chef's Note: You can keep fried chicken warm on a wire rack placed on a sheet pan in a 200° oven. The bottom of the chicken will stay crisp while staying warm.

© Pamela's Products, Inc.


10 Reviews or Comments for Fried Chicken

  1. Michael January 24, 2015 at 4:02 pm #

    Tasty, but way too much SALT.

  2. Madjack May 20, 2016 at 7:28 pm #

    Everything perfect but that level of salt made the breading inedible. Maybe 4 TEAspoons was intended?

  3. Pamelas Customer Service June 24, 2016 at 10:36 am #

    In response to the comments about salt, we have revised this recipe. The recipe now calls for 2 tablespoons + 2 teaspoons salt.

  4. 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.

  5. 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.

  6. 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.

Review or Comment on this Recipe