Fried Chicken

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  • Cook time icon 5 minutes Prep | 15-20 minutes Cooking
Fried Chicken


  • 2 cups flour
  • 2 tsp. paprika
  • 1½ tsp. granulated garlic
  • 1½ tsp. granulated onion
  • ½ tsp. fine ground black pepper
  • 1 tsp. salt
  • Pinch of ground red pepper
  • 1 cup Duke's Mayonnaise
  • 1 cup buttermilk
  • 1 whole chicken, cut-up or 8 pieces of skin-on, bone-in chicken
  • Oil for frying


Combine flour, spices and salt together in a shallow dish; set aside. In another dish combine mayonnaise and buttermilk. Heat 1″ of oil in a large, heavy frying pan to about 350°F. Dip each piece of chicken into flour mixture, shake off excess, dip into mayonnaise mixture, then dip back into flour. Carefully place coated chicken into hot oil, making sure not to crowd the pan. The chicken may need to be cooked in batches. Cook until golden brown and cooked through, about 6-10 minutes on each side, while maintaining oil temperature at about 315-330°F. Add remaining chicken and cook as above. Cooked chicken should have an internal temperature of 165°F.

Recipe Story

If there’s one recipe that is versatile enough to go from dinner parties to picnic baskets, it’s fried chicken. The hallmark of perfect fried chicken is that enticing crust. Our recipe uses Duke’s to make the meat extra juicy while helping the crunchy coating to adhere. It’s salty, crispy, and indulgent – everything fried chicken should be.

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