Delaware

Old Bay Fried Chicken

Bringing the beloved flavors of the Delmarva Peninsula to fried chicken. Old Bay's complex blend of celery salt, paprika, and secret spices creates a uniquely coastal crust that's become a Mid-Atlantic obsession. Delaware pride in every crispy bite.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Delmarva Classic

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Make the Old Bay brine: Whisk together buttermilk, 2 tablespoons Old Bay, and hot sauce in a large bowl. Add chicken pieces, ensuring they're submerged. Cover and refrigerate for 4-8 hours.

Tip: Old Bay's celery salt and spices penetrate the meat during brining for flavor throughout.
2

Prepare the breading: Combine flour, 3 tablespoons Old Bay, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish. Mix thoroughly.

3

Bring to room temperature: Remove chicken from refrigerator 30 minutes before frying. Let excess buttermilk drip off.

4

Heat the oil: Pour oil into a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). Maintain consistent temperature throughout frying.

5

Bread the chicken: Dredge each piece in the Old Bay flour mixture, pressing firmly to adhere. Shake off excess and let rest on a rack for 5 minutes.

6

Fry to perfection: Carefully place chicken in hot oil, skin-side down. Don't overcrowd. Fry 12-15 minutes per side until deep golden with reddish hue. Internal temp should reach 165°F.

Tip: The Old Bay gives the crust a distinctive orange-red color - don't mistake this for burning.
7

Finish with more Old Bay: Transfer fried chicken to a wire rack. While still glistening with oil, dust generously with additional Old Bay seasoning. It will adhere to the hot crust.

8

Serve Delmarva style: Arrange on a platter with lemon wedges for squeezing. Serve with corn on the cob, coleslaw, or hush puppies for an authentic Eastern Shore experience.

💡 Pro Tips & Variations

  • Delaware chicken country: Delaware's Sussex County is one of America's top poultry producers - use fresh local chicken when possible.
  • Don't be shy with Old Bay: This seasoning is meant to be tasted. Be generous in the brine, breading, and finishing.
  • Hot honey drizzle: For a modern twist, drizzle hot honey over the finished chicken - the sweetness complements Old Bay beautifully.
  • Old Bay butter: Mix softened butter with Old Bay and serve on the side for extra richness.
  • Beach picnic ready: This chicken travels well and tastes great at room temperature - perfect for Delaware beach trips.
  • Seafood boil vibes: Serve alongside steamed shrimp or crab legs for a full Delmarva feast.
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