Chef Amy’s Fried Chicken

Pair with: A to Z Bubbles


  • 3 lbs. bone-in chicken thighs and drumsticks
  • 3 tbsp. Tony Chacere’s Seasoning
  • 1 tbsp. black pepper
  • 1 tbsp. kosher salt
  • 1 qt. Buttermilk
  • 3 c. all purpose flour
  • 2 qts. vegetable oil for deep frying


  1. Dry the chicken pieces with paper towels and place in a large bowl.
  2. Mix 2 tbsp. of the Tony Chacere’s seasoning and 1 tsp. of the salt & pepper. Rub into the chicken skin.
  3. Pour the buttermilk over the chicken and cover. Place in the refrigerator for at least one hour, up to four hours.
  4. Place the flour and the rest of the seasonings in a large bag or bowl and dip the chicken a few pieces at a time into the flour. Place on a rack over a baking sheet and allow to rest for at least 30 minutes.
  5. Meanwhile, heat the oil in a heavy-bottomed pot to 375° (I like to use an enamel-coated cast iron dutch oven), and preheat the oven to 350°. 
  6. Working in batches, fry the chicken for about 5-6 minutes on the first side and then gently run them over and fry for another four minutes. Place the chicken on a clean rack over a sheet pan in the oven until the thickest part registers 165°.