Commando Fried Chicken
Get ready to unleash bold, crispy flavors with Commando Fried Chicken—a mouthwatering recipe that takes classic fried chicken to a whole new level. Tender chicken drumsticks are marinated in a zesty buttermilk and hot sauce blend, ensuring juicy, flavorful bites in every piece. Coated with a dynamic mix of flour, cornstarch, and spices like paprika, garlic powder, and cayenne, this double-dipping technique creates a crunchy, golden crust that’s perfectly seasoned and irresistibly satisfying. Fried to crispy perfection, this hearty chicken dish is perfect for weeknight dinners, game day feasts, or anytime you’re craving comfort food with a kick. Serve it piping hot with creamy coleslaw or buttery biscuits to complete this soul-soothing masterpiece. The perfect combination of crunchy, juicy, and bold, Commando Fried Chicken is destined to be your new favorite fried chicken recipe!
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Recipe Information
Ingredients
- 8 Chicken drumsticks
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 Eggs
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken drumsticks in the mixture and let them marinate in the refrigerator for at least 1 hour or overnight for best results.
In another large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.
In a separate bowl, whisk the eggs until fully beaten.
Remove the chicken drumsticks from the buttermilk marinade and let the excess liquid drip off.
Dredge each drumstick in the seasoned flour mixture, making sure to coat it thoroughly. Then dip it into the beaten eggs, and dredge it again in the flour mixture. Press the flour mixture gently onto the chicken to create a thick coating.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Ensure the oil level is sufficient to fully submerge the chicken pieces, but do not overfill the pot.
Carefully place a few drumsticks into the hot oil, making sure not to overcrowd the pot. Fry the chicken in batches, cooking each piece for approximately 12-15 minutes while flipping occasionally, until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain and keep it crispy. Repeat the process with the remaining chicken.
Serve hot with your favorite dipping sauces or sides, such as coleslaw or biscuits, for the ultimate fried chicken experience.
Nutrition Facts
Calories |
10984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1048.7 g | 1344% | |
| Saturated Fat | 168.9 g | 844% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 7121 mg | 310% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 25.5 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 783 mg | 60% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3088 mg | 66% | |
*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.
