Large chicken delicious dish 2232433

Ozark Fried Chicken

This is a classic recipe for fried chicken. For extra kick, add a few drops of Louisiana-style hot sauce to the buttermilk marinade.

Yield: 8 pieces of fried chicken.

Featured Ingredients

Inspired by the home cooking of the Ozarks, this seasoning makes the best fried chicken you’ll ever taste. It has an intensely savory... Size Options
$7.49 Glass jar, 1/2 cup (wt. 3.5 oz)
Sweet Hungarian paprika has a fruity, sweet pepper flavor without heat - it's not just a pretty garnishing color! The rich earthy taste... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)

Ozark Fried Chicken Recipe

Preparation Instructions

Cut the chicken into eighths. (Drums, wings, things, and breasts.) Finely dice the onion and mince the herbs. In an air tight container, add the buttermilk, herbs, onion and chicken. Cover, refrigerate, let soak at least 8 hours.

In a cast iron skillet, heat the oil to 350 degrees. In a bag, mix the flour and seasonings. Dredge the chicken in the flour mixture and fry in the oil.

White meat needs to cook about 4-6 minutes a side, dark meat a little longer. Chicken has finished cooking once it reaches an internal temperature of 165 degrees F. Drain the chicken well.

Yield: 8 pieces of fried chicken.
Helpful Hints

The fresh herbs are up to you. Parsley and rosemary are good selections. Avoid sage as it is a major flavor in the Ozark blend already.

Make sure you select the right chicken. Fryer chickens should weigh between 4-5 pounds. If the bird is too big or small, it will not cook properly.

Do not use olive oil to fry the chicken. It will burn and ruin the flavor of the chicken. Peanut and coconut oil are good choices as they have a higher smoke point.


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1 Comment


On the bottle of ozark seasoning it says mix 1 part ozark seasoning to 5 parts flour, can I get that in cups form, I don't what it means by 1 part of something. Thanks.