Crispy Fried Chicken
Get ready to savor the ultimate comfort food with this irresistible Crispy Fried Chicken recipe! Featuring tender chicken drumsticks and thighs marinated in tangy buttermilk and a splash of hot sauce, the meat stays juicy and flavorful with every bite. The star here is the perfectly golden crust—crafted with a seasoned flour blend that includes a touch of cornstarch for extra crunch and a bold mix of spices like paprika, cayenne, and garlic powder. Expert frying techniques, including resting the dredged chicken and frying at a precise temperature, ensure maximum crispiness and even cooking. Serve this crowd-pleasing favorite hot and fresh alongside classic sides like coleslaw, creamy mashed potatoes, or buttery biscuits. Perfect for family dinners or weekend gatherings, this easy-to-follow recipe guarantees a crispy, golden masterpiece every time.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks and thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 0.5 teaspoons cayenne pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken and add the hot sauce. Mix to coat thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for best results.
In a separate large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder. Mix well to create the seasoned flour mixture.
Remove the chicken pieces from the buttermilk marinade one at a time, allowing any excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres evenly. Place the coated chicken on a wire rack and allow it to rest for 10 to 15 minutes.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a thermometer to monitor the temperature for consistent results.
Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook each piece for 12 to 15 minutes, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Use a slotted spoon or tongs to transfer the fried chicken to a paper towel-lined plate or another wire rack to drain excess oil.
Serve hot with your favorite sides, such as coleslaw, mashed potatoes, or biscuits. Enjoy your perfectly crispy fried chicken!
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 659 mg | 14% | |
*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.
