Crock Pot Fried Chicken
Crock Pot Fried Chicken is a game-changing twist on classic comfort food that blends the tenderizing magic of slow cooking with the irresistible crispiness of fried chicken. Marinated in tangy buttermilk and coated in a perfectly seasoned flour mixture, this chicken is slow-cooked to juicy perfection before being flash-fried to achieve that signature golden, crunchy exterior. With minimal prep and the convenience of a crock pot, this recipe is perfect for busy families or weekend gatherings. Serve it hot and crispy alongside your favorite sides like mashed potatoes, coleslaw, or buttery biscuits for a meal that will have everyone coming back for seconds. Perfect for fans of "fried chicken recipes," "crock pot comfort food," and "crispy chicken dinners," this dish is sure to become a new household favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Cayenne pepper (optional)
- 2 large Eggs
- 1 cup Vegetable oil (for frying)
- 2 tablespoons Unsalted butter
- 1 can Nonstick cooking spray
Instructions
1. In a large bowl, pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate to marinate for at least 2 hours or overnight for best results.
2. In another large bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. In a separate bowl, beat the eggs lightly.
4. Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, then dip it into the beaten eggs, and dredge it again in the flour mixture. Shake off excess flour.
5. Lightly grease the crock pot with nonstick cooking spray. Place the breaded chicken pieces in a single layer in the crock pot. You may need to layer them slightly if they don't fit, but avoid overcrowding.
6. Cover the crock pot and cook on low for 4 hours, or until the chicken is tender and cooked through (reaches an internal temperature of 165°F).
7. After cooking, carefully remove the chicken pieces from the crock pot and place them on a plate. Heat vegetable oil and unsalted butter in a large skillet over medium-high heat.
8. Working in batches, fry the chicken pieces in the skillet for 2-3 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the skillet.
9. Transfer fried chicken to a plate lined with paper towels to drain any excess oil.
10. Serve immediately while hot and crispy. Enjoy with your favorite side dishes and dipping sauces!
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.8 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 999 mg | 21% | |
*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.
