We always have a “Fryday” in Advent, and for SSJ Advent 2024, it’s a Wednesday Friday! We’re keeping it simple this year, making our go-to, BA’s skillet fried chicken for supper, you’ll find their recipe recapped below.

Results 2024! We made biscuits with the extra buttermilk!

Don’t forget to scroll or click down to the bottom of this post to check out our “ON THIS DAY” feature, which lists SSJ’s posts of Advent past!

Print Recipe

Bon Appetit’s Classic Skillet-Fried Chicken

Recipe by The Bon Appétit Test Kitchen, Photo by Mitchell Feinberg

Author: Bon Appetit

Ingredients

• 2 tablespoons kosher salt divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3 –4-lb. chicken not kosher, cut into 10 pieces, backbone and wing tips removed
• 1 cup buttermilk
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• Peanut oil for frying

Instructions

• Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl.
• Season chicken with spices.
• Place chicken in a medium bowl, cover, and chill overnight.
• Let chicken stand covered at room temperature for 1 hour.
• Whisk buttermilk, egg, and 1/2 cup water in a medium bowl.
• Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2″ baking dish.
• Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4″.
• Prop deep-fry thermometer in oil so bulb is submerged.
• Heat over medium-high heat until thermometer registers 350°.
• Meanwhile, set a wire rack inside a large rimmed baking sheet.
• Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl.
• Dredge in flour mixture; tap against bowl to shake off excess.
• Place 5 pieces of chicken in skillet.
• Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
• Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet.
• Transfer chicken to prepared rack.
• Repeat with remaining chicken pieces.
• Let cool for at least 10 minutes before serving.

Notes

Recipe by The Bon Appétit Test Kitchen, Photos by Mitchell Feinberg
Nutritional Content: 1 serving contains: Calories (kcal) 616.0 %Calories from Fat 50.4 Fat (g) 35.0 Saturated Fat (g) 8.6 Cholesterol (mg) 180.9 Carbohydrates (g) 23.9 Dietary Fiber (g) 0.6 Total Sugars (g) 2.6 Net Carbs (g) 23.3 Protein (g) 49.5 Sodium (mg) 613.4

ON THIS DAY

2023: Mad for Plums: Holiday Canning and Label Design
2022: Read and Illustrate a Christmas Story
2021: Red & Green Line Drawings
2020: Holiday Film Noir with Black and White Cookies
2019: Make Fried Chicken
2018: Sketch the Tree and Sponsor a Live One
2017: Blind Chocolate Tasting
2016: King Lear Cold Reading
2015: Make Saffron Lussekatter : Santa Lucia Buns
2014: Throw-Back Thursday: Make Picasso Santa Holiday Cards and Bake Turkish Pizza Pides
2013: Improvise Christmas Scenes with some of your Favourite Fictional Characters
2012: Make a Christmas Collage Post-Card, Write a Memory Poem on the Back, & Send it to a Friend
2011: “Christmassify” Your Jars, or Glam Cans Lab 2

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