Carolina Crispy Buttermilk Fried Chicken
Get ready to savor the ultimate Southern comfort food with this Carolina Crispy Buttermilk Fried Chicken recipe! Marinated in tangy buttermilk and a splash of hot sauce, the chicken is tenderized to perfection while soaking up bold, zesty flavor. Each piece is double-coated in a spiced flour and cornstarch blend, creating an irresistible, ultra-crispy crust that's seasoned with garlic powder, paprika, and a hint of cayenne for a subtle kick. Perfectly fried to golden brown in hot oil, this fried chicken is juicy on the inside, crunchy on the outside, and guaranteed to become the star of your dinner table. Serve with your favorite Southern sides like buttery biscuits or coleslaw for a hearty, crowd-pleasing meal. Ideal for fried chicken enthusiasts, this recipe delivers a true taste of the Carolinas with every bite!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 6 pieces Chicken thighs
- 4 cups Buttermilk
- 2 tablespoons Hot sauce
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 8 cups Vegetable oil
Instructions
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken drumsticks and thighs in the mixture, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
In another large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Set aside.
In a medium bowl, beat the eggs. Remove the chicken pieces from the buttermilk marinade, allowing excess liquid to drip off. Dip each piece of chicken into the beaten eggs, then dredge in the flour mixture, pressing gently to ensure an even coating. Place coated chicken on a wire rack and let sit for 15 minutes to allow the coating to set.
Heat the vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C). Make sure there is enough oil to fully submerge the chicken pieces.
Working in batches, carefully lower the chicken pieces into the hot oil. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (74°C) as measured with a meat thermometer. Avoid overcrowding the pan.
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Keep fried chicken warm in a 200°F (95°C) oven while frying the remaining batches.
Serve immediately and enjoy your Carolina Crispy Buttermilk Fried Chicken with your favorite sides!
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.1 g | 398% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 179.2 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 239 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 864 mg | 18% | |
*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.
