Classic Fried Chicken


Main Dish
Classic Fried Chicken

Primary Media

Classic Fried Chicken

User Rating

4.03 out of 5 stars
Rate it:
152 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Our classic fried chicken is double dredged for extra crispiness. Make sure to use a kitchen mallet to pound the chicken to an even thickness and help the chicken cook evenly. 

    Watch it being made by a first-timer on I Think I Burnt the Water at

    Recipe Tags

    Servings and Ingredients

    Serves 4
    8 c. Hy-Vee vegetable oil
    4 4 (4-to-5-oz. each) boneless skinless chicken breasts
    1 c. buttermilk
    1 c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee ground mustard powder
    ½ tsp. Hy-Vee garlic powder
    ½ tsp. Hy-Vee cayenne pepper
    ½ tsp. Hy-Vee ground black pepper
    ½ tsp. Hy-Vee salt

    Things To Grab

    • Large Dutch oven or heavy-bottom stockpot
    • Kitchen mallet
    • 2 medium bowls
    • Plate
    • Paper towels


    1. Place oil in a large Dutch oven or heavy-bottom stockpot. Heat oil to 350 degrees. 

    2. Using a kitchen mallet, pound chicken into an even thickness of 1-inch. Add chicken to a medium bowl and cover with buttermilk; set aside.

    3. Whisk together flour, baking powder, mustard powder, garlic powder, cayenne pepper, black pepper, and salt in a medium bowl.

    4. Dip chicken in flour mixture, shake off excess flour. Dip chicken in buttermilk, and again in the flour mixture. Carefully drop 2 coated chicken breasts into the hot oil, one at a time. Fry for 8 to 10 minutes, or until coating is golden brown and chicken reaches an internal temperature of 165 degrees.

    5. Place fried chicken on a plate lined with paper towels and allow to rest at least 5 minutes before serving.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen

    Recipe Source:

    Hy-Vee Test Kitchen