The Unbeatable Allure of Williams-Sonoma Fried Chicken

There are certain dishes that evoke a visceral, Proustian rush of memory, and for me, it’s the scent of perfectly fried chicken. This particular recipe, discovered tucked away on a humble recipe card at Williams-Sonoma years ago, has become a treasured ritual in my kitchen. It’s more than just a meal; it’s the anticipation of that shatteringly crisp exterior giving way to impossibly tender, juicy meat, a testament to simple ingredients elevated by thoughtful technique. Each bite transports me back to weekend afternoons, the kitchen filled with laughter and the comforting aroma of something truly special being created.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes marination)
• Cook Time: 20-22 minutes
• Total Time: 1 hour 35 minutes – 1 hour 37 minutes
• Servings: 4
• Yield: Approximately 8 pieces of fried chicken
• Dietary Type: Not specified (contains chicken and dairy)

Ingredients

The magic of this fried chicken lies in its straightforward, high-quality components, allowing the natural flavors to shine.

• 4–5 lbs chicken, about 8 pieces (a mix of breasts, thighs, drumsticks, and wings is ideal for variety)
• 2 ½ teaspoons salt (plus more for tasting)
• 2 cups all-purpose flour
• 1 teaspoon fresh ground black pepper
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 3 teaspoons fresh marjoram, finely chopped
• 1 ½ cups buttermilk
• 2 quarts canola oil, for frying

Equipment Needed

• Large baking dish or bowl for marinating chicken
• Plastic wrap
• Two large shallow bowls or pie plates for flour mixture
• One shallow bowl or pie plate for buttermilk
• Deep-fry thermometer
• Heavy-bottomed skillet or Dutch oven (at least 6 quarts)
• Tongs
• Baking sheet
• Paper towels
• Instant-read thermometer

Instructions

This recipe, while simple in its components, requires precision in its execution to achieve that coveted crispiness and moist interior.

1. Prepare the Chicken: Begin by rinsing the chicken pieces under cold water. This helps to remove any residual blood or bone fragments. Pat the chicken thoroughly dry with paper towels. This step is crucial for achieving a crispy coating; excess moisture will steam the chicken instead of frying it.
2. Initial Seasoning and Marination: Place the dried chicken pieces in a large baking dish or bowl. Season lightly with salt. This initial salting helps to draw out some moisture and season the meat from within. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight. The longer the chicken marinates, the more tender and flavorful it will become.
3. Prepare the Flour Dredge: In a large bowl, whisk together the flour, the 2 ½ teaspoons salt, the black pepper, paprika, cayenne pepper, and marjoram. Ensure all the spices are evenly distributed throughout the flour mixture.
4. Divide the Flour Mixture: Divide the flour mixture evenly between 2 bowls. This ensures you have enough seasoned flour for a double dredge, which is key to building a thick, craggy crust.
5. Prepare the Buttermilk Bath: Pour the buttermilk into another shallow bowl or pie plate. This will serve as the binder for the flour coating.
6. Heat the Oil: In a 6-quart deep sauté pan or a Dutch oven, heat the canola oil over medium heat to 375 degrees F. (190 degrees Celsius). It is essential to use a deep-frying thermometer to monitor the oil temperature accurately. Maintaining this temperature is critical for proper frying. If the oil is too cool, the chicken will absorb too much grease; if it’s too hot, the coating will burn before the chicken is cooked through.
7. Double Dredge the Chicken: Before frying, pat the chicken with paper towels again to remove any excess moisture that may have accumulated during marination. This is a vital step for a truly crisp coating.
   • First, dip each piece of chicken into one of the bowls of flour, coating the pieces evenly. Shake off the excess flour.
   • Next, dip the floured chicken into the buttermilk, allowing the excess to drip off.
   • Finally, dip the buttermilk-coated pieces into the second bowl of flour, ensuring they are thoroughly coated once more. Shake off the excess flour. This double-dredging method creates a robust, well-adhered crust.
   • Place the freshly coated chicken pieces on a clean baking sheet as you work. This keeps them from sticking together before they hit the hot oil.
8. Fry the Chicken in Batches: Once the oil has reached 375 degrees F. (190 degrees Celsius), using tongs and working in batches, carefully place the chicken into the hot oil. It is imperative not to overcrowd the pan. Overcrowding will cause the oil temperature to drop significantly, resulting in greasy, unevenly cooked chicken.
9. First Fry (Underside Golden Brown): Fry the chicken until the underside is golden brown, about 10 minutes. Keep an eye on the color and adjust the heat slightly if necessary to maintain the oil temperature.
10. Second Fry (Cook Through): Turn the pieces over and fry until the chicken is opaque throughout, 10-12 minutes more. Use your instant-read thermometer to confirm doneness: an instant-read thermometer inserted into the thickest part of the breasts should register 160 degrees F. (71 degrees Celsius), and into the legs and thighs it should read 170 degrees F. (77 degrees Celsius). The internal temperature will rise slightly as it rests.
11. Drain and Rest: Using tongs, carefully transfer the fried chicken to the paper towel-lined baking sheet. This allows excess oil to drain away, keeping the crust crisp. Let cool there for 5 minutes. This brief resting period allows the juices to redistribute within the chicken, ensuring maximum moisture.
12. Serve: Serve the chicken immediately while it’s at its crispy, golden best.

Expert Tips & Tricks

• The Importance of Dryness: I cannot stress enough how crucial it is to pat the chicken completely dry before dredging. Any residual moisture is the enemy of crispiness. Think of it as creating a perfectly dry canvas for your delicious, seasoned crust.
• Oil Temperature is King: A stable oil temperature is the secret to professional-level fried chicken. If your thermometer shows the temperature dipping too low when you add chicken, remove the batch, let the oil reheat to 375°F, and then continue. Patience here yields immense rewards.
• Double Dredging for Depth: The two-stage dredging (flour, then buttermilk, then flour again) builds layers of coating that become wonderfully craggy and crisp when fried. Don’t skip this step if you want that signature texture.
• Don’t Be Afraid of the Spices: The marjoram, paprika, and cayenne add a subtle warmth and herbaceous note that elevates this beyond plain fried chicken. Taste your flour mixture before dredging; it should be well-seasoned.
• Batch Cooking is Non-Negotiable: Resist the urge to cram too much chicken into the fryer. Each piece needs ample space and contact with the hot oil to cook evenly and crisp up properly. It’s better to fry in more batches than to compromise on quality.

Serving & Storage Suggestions

This fried chicken is best enjoyed fresh from the fryer, when the crust is at its peak crispness. Serve it piping hot alongside classic Southern accompaniments like creamy mashed potatoes, tangy coleslaw, or a fresh green salad. For a truly indulgent experience, consider a side of cornbread or a dollop of honey.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I highly recommend a stint in a moderate oven (around 350°F / 175°C) on a wire rack set over a baking sheet. This helps to crisp up the skin again without making it greasy. Avoid reheating in the microwave, which can lead to a soggy texture.

Nutritional Information

While this is a rich and decadent dish, understanding its nutritional profile can be helpful for mindful enjoyment.

Nutrient	Amount per Serving	% Daily Value
Calories	4715.5 kcal	—
Calories from Fat	—	4311 g
Total Fat	479.1 g	737%
Saturated Fat	43.5 g	217%
Cholesterol	210.7 mg	70%
Sodium	1744.8 mg	72%
Total Carbohydrate	52.9 g	17%
Dietary Fiber	2.1 g	8%
Sugars	4.7 g	18%
Protein	61 g	122%

Please note: Nutritional values are estimates and can vary based on specific chicken cuts and ingredient brands used.

Variations & Substitutions

While this recipe is near perfect in its classic form, a few tweaks can cater to different preferences:

• Spicy Kick: For those who love heat, increase the cayenne pepper in the flour mixture to 1 teaspoon, or even add a pinch of red pepper flakes for an extra fiery punch.
• Herbaceous Twist: Experiment with other fresh herbs in the flour, such as finely chopped thyme or rosemary, to add different aromatic layers.
• Gluten-Free Option: For a gluten-free rendition, you can substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. Ensure the blend contains a binder like xanthan gum. The texture might vary slightly.

FAQs

Q: Why do I need to marinate the chicken for so long?
A: Marinating the chicken in buttermilk and salt helps to tenderize the meat and infuse it with flavor, resulting in a juicier final product.

Q: What’s the best way to ensure the chicken is cooked through without burning the coating?
A: Maintaining the correct oil temperature (375°F) and using an instant-read thermometer to check the internal temperature of the thickest parts of the chicken are crucial.

Q: Can I use a different type of oil for frying?
A: Canola oil has a high smoke point and a neutral flavor, making it ideal for frying. Other oils with similar properties, like peanut oil or vegetable oil, could also be used.

Q: My fried chicken isn’t as crispy as I’d like. What did I do wrong?
A: Ensure the chicken is patted very dry before dredging, don’t overcrowd the pan, and maintain the correct oil temperature. Allowing the chicken to drain on paper towels after frying is also key.

Q: Is it possible to double this recipe?
A: Yes, you can double the ingredients. However, you will likely need to fry the chicken in more batches to avoid overcrowding the pan and lowering the oil temperature too drastically.

Final Thoughts

This Williams-Sonoma fried chicken recipe is a culinary triumph, a testament to the fact that with a little care and attention to detail, even the simplest ingredients can be transformed into something extraordinary. It’s a dish that brings people together, sparks joy, and creates lasting memories around the dinner table. So, the next time you’re craving comfort food that truly satisfies, gather your ingredients, follow these steps with intention, and prepare to be delighted by the unparalleled crunch and succulence of this classic preparation. Serve it with pride, share it generously, and savor every delicious bite.