Description
Extra-crispy, golden-brown fried chicken with juicy, tender meat and a perfectly seasoned crust.
Ingredients
- Chicken pieces (drumsticks, thighs, wings)
- Buttermilk (for soaking)
- Flour (for dredging)
- Seasoning blend (paprika, garlic, pepper, salt)
- Cornstarch (for extra crunch)
- Cayenne or chili powder
- Onion powder
- Oil for frying
- Hot sauce (optional in the marinade)
- Baking powder (optional for extra crisp texture)
Instructions
- Marinate chicken in buttermilk, salt, pepper, and optional hot sauce for at least 30 minutes (up to overnight).
- In a large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Remove chicken from buttermilk and dredge heavily in the seasoned flour, pressing to create craggy crunchy bits.
- Let coated chicken rest 10 minutes to help the crust adhere.
- Heat oil to 350°F (175°C). Fry chicken in batches until deeply golden and crispy, about 12–15 minutes depending on size.
- Transfer to a wire rack and sprinkle lightly with salt.
- Serve hot with dipping sauces or classic sides.
Notes
- For best results, marinate the chicken overnight.
- Adjust the amount of cayenne or chili powder to your spice preference.
- Ensure the oil temperature is maintained for even cooking.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg