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4Th Of July Fried Chicken Recipe

Celebrate Independence Day with this incredibly crispy and juicy fried chicken recipe! Perfect for your 4th of July picnic, potluck, or backyard BBQ. This classic recipe, inspired by Bon Appetit (July 1982), is easy to follow and delivers unforgettable flavor. Serve alongside your favorite potato salad and coleslaw for a truly patriotic feast. Get ready for rave reviews!

Prep Time 45 mins
Cook Time 80 mins
Calories 956.2 kcal
Protein 147g
Rating 5.0 (5 Reviews)
4Th Of July Fried Chicken 88

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 4Th Of July Fried Chicken

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How to Make 4Th Of July Fried Chicken

  1. Rinse 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts) thoroughly and pat completely dry with paper towels. Place in a shallow dish.
  2. Pour 2 cups buttermilk over the chicken, ensuring all pieces are coated. Marinate for at least 30 minutes in the refrigerator, turning occasionally.
  3. In a large paper bag, combine 2 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon dried sage, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Mix well.
  4. Add the marinated chicken to the bag, one piece at a time. Seal the bag and shake vigorously until the chicken is evenly coated.
  5. In a shallow dish, lightly beat 2 large eggs. Dip each chicken piece in the egg, allowing excess to drip off. Then dredge the chicken in 1 cup panko breadcrumbs (optional, for extra crispiness).
  6. Let the breaded chicken rest for 15 minutes at room temperature.
  7. Pour 1 inch of vegetable oil (about 2 cups) into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat to 375°F (190°C). To test the oil temperature, drop a small piece of bread into the oil; it should sizzle and brown quickly.
  8. Carefully add the chicken legs and thighs to the hot oil, ensuring not to overcrowd the pan. Fry for 10-12 minutes, turning occasionally, until golden brown and cooked through.
  9. Remove the legs and thighs and set aside on a wire rack or paper towel-lined plate. Add the remaining chicken pieces to the skillet and fry for another 10-12 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
  10. Drain the fried chicken on a wire rack or paper towels to remove excess oil. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

19g

Fat

80g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation Occasion Poultry Holiday Event Picnic Summer Chicken Deep Fry Stove Top Dietary Seasonal High Protein Low Carb Independence Day High In Something Low In Something Meat Whole Chicken To Go Equipment Technique 4 Hours Or Less