Easy Cold Fried Chicken

Perfect for a picnic, cold fried chicken is easy to transport.
  • Makes: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Intermediate


  • 4 boneless chicken breasts, halved, or 8 large chicken tenders
  • 2 cups vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 cup self-rising flour


  1. Lightly pound each piece of chicken to flatten. Whisk together egg and buttermilk in a bowl. Add chicken pieces and turn several times to coat.
  2. Whisk together all remaining ingredients except vegetable oil in another bowl. Heat oil to 350 degrees in a heavy skillet. Use a thermometer to maintain oil temperature.
  3. Remove chicken pieces, one at a time, from buttermilk mixture and allow excess liquid to drip off. Coat evenly in flour mixture. Shake off excess flour and place in oil.
  4. Fry several pieces of chicken at a time, turning when golden brown, until cooked through, about 3 to 4 minutes per side. Drain well on paper towels. Refrigerate overnight.

Tips & Notes

Serve this fried chicken on tasty Chive Biscuit Squares as a sandwich.