Chalfonte Fried Chicken
Indulge in the crispy, golden perfection of Chalfonte Fried Chicken, a true Southern classic that bursts with flavor and boasts a perfectly crunchy coating. Marinated in tangy buttermilk infused with a hint of spicy hot sauce, the chicken becomes irresistibly tender and juicy. A flour-based breading mix, elevated with cornstarch and a blend of bold seasonings like paprika, cayenne, and garlic powder, creates an unmistakably crisp and flavorful crust. Fried to golden-brown perfection in sizzling oil, each piece delivers a satisfying crunch with every bite. Perfectly suited for family dinners, picnics, or casual gatherings, this recipe guarantees a crowd-pleasing dish every time. Serve it hot and pair it with classic sides like buttery biscuits, creamy coleslaw, or sweet potato mash for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 pounds chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 3 cups all-purpose flour
- 0.5 cups cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable oil (or preferred frying oil)
Instructions
Prepare the chicken by rinsing and patting dry. Divide into drumsticks, thighs, wings, and breast pieces if not already cut.
In a large mixing bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.
In a large shallow dish, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well to create the breading mixture.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and dredge each piece thoroughly in the breading mixture. Press the coating firmly onto the chicken to ensure it adheres well, then transfer the coated pieces to a wire rack. Let sit for 15 minutes to allow the breading to set.
In a large heavy-bottomed pot or deep skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for precise frying.
Working in batches to avoid overcrowding, carefully add the chicken pieces to the hot oil. Fry for 12-15 minutes for dark meat and 10-12 minutes for white meat, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer the fried chicken to a wire rack placed over a baking sheet to drain excess oil and keep the coating crispy. Avoid using paper towels as they can make the crust soggy.
Allow the chicken to rest for 5 minutes before serving. Enjoy hot for a classic Southern-style feast!
Nutrition Facts
Calories |
12880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1032.4 g | 1324% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1596 mg | 532% | |
| Sodium | 7759 mg | 337% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.0 g | ||
| Protein | 616.8 g | 1234% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 842 mg | 65% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 5848 mg | 124% | |
*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.
