Simplifying Fried Chicken, A Much-Loved Meal Many Don't Love To Cook

Chef Kathy Gunst joins Here & Now's Jeremy Hobson with recipes for buttermilk fried chicken, Korean-style double-fried chicken and more.
(Kathy Gunst/Here & Now)

Fried chicken is one of those foods people love to eat but don’t always love to make. Resident chef Kathy Gunst brings Here & Now‘s Jeremy Hobson her takes on two fried — and one traditionally deep-fried — chicken dishes.

Buttermilk Fried Chicken

This is my take on Southern-style fried chicken. The chicken is cut into pieces and then marinated in buttermilk, salt, pepper and a dash of cayenne and then dredged in a combination of flour and cornmeal. I like to use coarse cornmeal for the crunchy texture.

Serve hot or at room temperature, with honey and lemon wedges.

Serves 4.


  • 1 chicken, cut into 8 pieces
  • 1 1/2 cups buttermilk
  • Salt and freshly ground black pepper
  • Dash cayenne pepper
  • Crisco, canola oil, safflower oil, organic shortening or a combination (enough to come up about 1 1/2 inch in your skillet or

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