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marthastewart.com
Classic Fried Chicken
45 ratings
· 3hr 45min
· 4 servings
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
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Ingredients
Meat
• 1 Chicken (3 1/2 to 4 pounds)
Baking & Spices
• 1 1/4 cups All-purpose flour
• 2/3 cup Cornstarch
• 1 Salt and ground pepper, Coarse
Oils & Vinegars
• 3 cups Vegetable oil
Dairy
• 1 qt Buttermilk
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