Art Smith's Fried Chicken Recipe

Art Smith's Fried Chicken Recipe


  • For the buttermilk brine:
  • 1 to 1/2 pound chicken, cut into 8 pieces
  • 1/2 cup kosher salt
  • 1/2 gallon water
  • 1 quart buttermilk
  • For the "dredge":
  • 3 cups of White Lilly Self-Rising Flour
  • 1 cup of pulverized corn flakes
  • 1 tablespoon of black pepper
  • 1 teaspoon of hot red pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder


  1. 1.

    Dissolve the kosher salt in water, and submerge chicken pieces and brine overnight or at least 4 hours in refrigerator. Remove from brine and soak in buttermilk, overnight or at least 4 hours.

  2. 2.

    Place dry ingredients in bowl and mix and sift ingredients well, remember to that self-rising flour has salt, so "do not add salt."

  3. 3.

    Remove chicken from refrigerator add 6 beaten eggs to the chicken buttermilk mixture. My friend Paula Deen, loves to add hot sauce to her wet mixture, which adds more spiciness to the chicken.

  4. 4.

    In a fry pan, about 8 inches in depth, pour about 3 inches of good peanut oil, grape seed oil, or canola oil. Using a thermometer, heat oil to 335 °F.

  5. 5.

    Starting with dark meat, thighs and drumsticks, remove and shake excess buttermilk egg mixture off, coat in dredge. You can also dip twice for a thicker crust.

  6. 6.

    Carefully add to hot oil, and not overcrowding, add pieces and cook 8 minutes per side or until brown.