Description
A comforting and crunchy fried chicken recipe infused with buttermilk and spices that feels like home.
Ingredients
Scale
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 pounds chicken pieces (drumsticks, thighs, or bone-in breasts)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, black pepper, and eggs until well combined.
- Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- In a large shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
- Remove each piece of chicken from the buttermilk marinade, allowing the excess to drip off, then dredge in the flour mixture, pressing firmly to adhere.
- Place the coated chicken on a wire rack and let it rest for 10–15 minutes.
- Heat the vegetable oil to 350°F (175°C) in a pot or deep skillet.
- Working in batches, carefully add the coated chicken pieces to the oil, ensuring not to overcrowd the pot.
- Fry the chicken, turning occasionally, for 12–15 minutes for smaller pieces and 15–18 minutes for larger pieces, until golden brown and cooked through.
- Transfer the fried chicken to a clean wire rack over a baking sheet to drain excess oil.
- Let the chicken rest for 5 minutes before serving.
- Serve hot with your favorite sides.
Notes
Don’t skip the buttermilk for the best tender result. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 240 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg