Description
A crisp, golden fried chicken recipe with a crunchy exterior and juicy interior, perfect for family gatherings or special occasions.
Ingredients
Scale
- 8 bone-in chicken pieces (mix of thighs and drumsticks; roughly 2–2.5 lb / 900–1150 g)
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1 tablespoon hot sauce (optional)
- 2 cups (240 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- Vegetable oil or peanut oil for frying (enough for a 2–3 inch / 5–7 cm deep oil bath; about 1.5–2 liters total)
- Lemon wedges and chopped parsley for garnish (optional)
Instructions
- Marinate the chicken: Whisk buttermilk, eggs, and hot sauce in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
- Prep the dredge: Combine flour, cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne in a shallow wide dish.
- Heat the oil: Fill a large skillet with oil to a depth of 2–3 inches and heat to 350°F (175°C).
- Dredge the chicken: Remove a piece from the buttermilk, dredge in the seasoned flour mix, and press to form a good coating.
- Fry in batches: Fry 3–4 pieces at a time, maintaining oil temperature between 325–350°F (160–175°C), until golden brown and cooked through.
- Drain and rest: Transfer to a wire rack set over a baking sheet to drain and rest for 5 minutes before serving.
Notes
For crispier results, consider double-dipping the chicken in buttermilk and flour. Serve with classic sides like coleslaw and mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 980
- Sugar: 4g
- Sodium: 920mg
- Fat: 58g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1.5g
- Protein: 62g
- Cholesterol: 210mg