Description
Crispy on the outside, juicy on the inside, this classic Fried Chicken recipe delivers rich flavor and satisfying crunch with every bite. Perfect for weeknight dinners, family gatherings, or a special weekend treat.
Ingredients
- Chicken Pieces (bone-in): 3 pounds (drumsticks, thighs, wings)
- Buttermilk: 2 cups
- Hot Sauce: 2 tablespoons
- All-Purpose Flour: 2 cups
- Cornstarch: 1/2 cup
- Paprika: 1 tablespoon
- Garlic Powder: 2 teaspoons
- Onion Powder: 2 teaspoons
- Salt: 2 teaspoons
- Black Pepper: 1 teaspoon
- Cayenne Pepper: 1/2 teaspoon (optional)
- Vegetable Oil: For frying
Instructions
- Preheat Your Equipment: Heat oil in a deep skillet or Dutch oven to 325–350°F (165–175°C).
- Combine Ingredients: In a large bowl, whisk together buttermilk and hot sauce. Add chicken and coat. Cover and marinate in fridge for at least 6 hours or overnight.
- Prepare Your Cooking Vessel: In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Dredge marinated chicken in flour mixture.
- Assemble the Dish: Place coated chicken on a rack and let rest for 15–20 minutes to set the crust.
- Cook to Perfection: Fry in batches, 10–14 minutes per piece, until golden brown and 165°F internally.
- Finishing Touches: Transfer to a rack or paper towels and sprinkle lightly with salt.
- Serve and Enjoy: Serve hot with your favorite sides or dipping sauces.
Notes
- Do not overcrowd the pan to maintain oil temperature.
- Let coated chicken rest before frying for crispier crust.
- Use a thermometer for accurate oil and meat temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg