By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
597 cal · 275 min
Mahogany Fried Chicken
Recipe GLPR212b147ee17a25
Crispy, deep-golden fried chicken marinated in spiced buttermilk and coated in seasoned flour. The cayenne pepper infuses the meat with subtle heat while the buttermilk tenderizes, creating juicy pieces with a mahogany-colored, crunchy exterior. A classic American comfort food that serves six.
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Ingredients
1 quart Buttermilk
2 teaspoons Cayenne pepper
5 pounds Fryer chicken, cut into 8 pieces
2 cups All-purpose flour
to taste Coarse salt
to taste Freshly ground black pepper
Vegetable oil for frying
Directions
Combine the buttermilk and cayenne pepper in a large bowl, stirring until well blended.
Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for optimal tenderness and flavor absorption.
Place the flour in a shallow dish and season generously with coarse salt and freshly ground black pepper, mixing well.
Remove the chicken from the refrigerator and allow it to come closer to room temperature for about 15-20 minutes before cooking.
Working with one piece at a time, remove chicken from the buttermilk marinade, allowing excess liquid to drip back into the bowl. Dredge each piece thoroughly in the seasoned flour, coating all sides evenly and shaking off any excess.
Heat vegetable oil to 325-350°F in a large, heavy-bottomed pot or deep skillet. The oil should be deep enough to partially submerge the chicken pieces.
Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry until the exterior turns a deep mahogany brown and the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh, approximately 12-15 minutes depending on piece size.
Transfer the fried chicken to a wire rack set over a baking sheet or paper towel-lined plate to cool slightly and drain excess oil. Maintain warmth by keeping the cooked pieces in a 200°F oven until all batches are finished, if desired.
Serve the mahogany fried chicken while still warm, adjusting seasoning with additional salt and pepper as needed.
Comments
This is a straightforward fried chicken that checks all the boxes for a Charlotte kitchen: every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger, with no special stops required. The 275-minute time is honest for brining or marinating chicken in buttermilk overnight plus frying and resting, which is realistic rather than inflated. At roughly $2–2.50 per serving for bone-in chicken thighs or a mix of parts, it's an affordable feed for six, and the dish reheats reasonably well in a low oven. The only caveat is that it demands your full attention during the frying window itself—oil temperature and timing matter—so plan accordingly on a night when you're not juggling a dozen other tasks.
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