4th of July Fried Chicken
Crispy, golden, and bursting with flavor, this 4th of July Fried Chicken is your ticket to the ultimate holiday feast! Marinated in tangy buttermilk infused with a hint of hot sauce, these perfectly seasoned drumsticks are coated in a blend of flour, cornstarch, and bold spices like paprika, garlic powder, and cayenne for a wonderfully crunchy crust. Fried to juicy perfection in hot oil, this irresistible dish is the centerpiece of any summer celebration. Whether paired with classic sides like coleslaw and cornbread or enjoyed on its own, this fried chicken recipe is a true crowd-pleaser. Perfect for backyard picnics or family gatherings, it’s a festive way to elevate your 4th of July spread!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken drumsticks and submerge them fully in the mixture. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
In a large shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Coat each drumstick thoroughly in the flour mixture, pressing gently to ensure a thick, even coating. Place the coated chicken on a wire rack and let rest for 15 minutes to allow the coating to adhere.
In a large Dutch oven or deep heavy-bottomed skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature and adjust heat as needed to maintain it.
Fry the chicken in batches, being careful not to overcrowd the pan. Cook each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Keep the chicken warm in a 200°F (93°C) oven if frying in multiple batches.
Serve the 4th of July Fried Chicken hot with your favorite sides and enjoy a festive celebration!
Nutrition Facts
Calories |
9876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 929.0 g | 1191% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6526 mg | 284% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 24.8 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 714 mg | 55% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2852 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
