Fried Chicken by My Dad Jos Rodrigue
Get ready to savor the ultimate comfort food with "Fried Chicken by My Dad Jos Rodrigue," a recipe that brings generations of flavor to your table. This irresistible fried chicken features tender, juicy pieces marinated in a buttermilk and hot sauce bath, ensuring maximum flavor and succulence in every bite. Coated in a perfectly seasoned flour and cornstarch mixture infused with garlic, onion, paprika, and a touch of cayenne for heat, each piece is fried to crispy, golden perfection. With straightforward instructions and a crunch you can hear, this homemade fried chicken recipe is ideal for family dinners, game-day feasts, or anytime you’re craving that unbeatable classic. Pair it with creamy coleslaw, fluffy mashed potatoes, or buttery cornbread for a soul-satisfying meal that will leave everyone coming back for seconds. Perfect for fried chicken enthusiasts, this recipe guarantees authentic flavor and crispy goodness every time!
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Recipe Information
Ingredients
- 4 pounds Chicken pieces (drumsticks, thighs, or wings)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 0.5 teaspoon Cayenne pepper (optional for spice)
- 2 large Eggs
- 6 cups Vegetable oil (for frying)
Instructions
In a large bowl, mix buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
In a separate shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix thoroughly.
In another bowl, beat the eggs. Set up an assembly line with the buttermilk-soaked chicken, the flour mixture, and the eggs.
Take each piece of chicken out of the buttermilk, letting the excess drip off. Dip it in the beaten eggs, then coat it thoroughly in the flour mixture. Press the flour mixture onto the chicken to ensure a thick, even coating. Place the coated chicken on a wire rack while you finish the rest.
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil stays at a consistent temperature for even cooking.
Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pot. Fry in batches for about 12-15 minutes, turning the chicken occasionally, until the crust is golden brown and the internal temperature reaches 165°F (75°C).
Once done, remove the chicken from the oil and place it on a clean wire rack set over paper towels to drain and stay crispy.
Repeat with the remaining chicken pieces.
Serve the fried chicken hot with your favorite sides, such as mashed potatoes, cornbread, or coleslaw.
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.5 g | 369% | |
| Saturated Fat | 48.3 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 826 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.
