Fried Chicken Goose Creek Kentucky Southern Fried Chicken
Transport your taste buds straight to the heart of the South with this Fried Chicken Goose Creek Kentucky Southern Fried Chicken recipe. Packed with bold, traditional flavors, this dish features juicy, bone-in, skin-on chicken pieces marinated in tangy buttermilk and a hint of hot sauce for tender, flavorful meat in every bite. Coated in a perfectly seasoned flour mixture spiked with cayenne, paprika, and garlic powder, the chicken is double-dipped for a crisp, golden breading that crackles with every bite. Fried to perfection in hot oil, this Southern classic is deliciously crunchy on the outside while staying irresistibly moist inside. Whether served with creamy coleslaw, buttery biscuits, or fluffy mashed potatoes, this crowd-pleasing recipe is the ultimate comfort food and a true celebration of authentic Southern cooking. Perfect for family dinners or gatherings, it’s a show-stopping dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 pounds Chicken (bone-in, skin-on pieces)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil (for frying)
- 2 Eggs
- 2 tablespoons Water
Instructions
Place the chicken pieces into a large bowl. In a separate bowl, combine the buttermilk, hot sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour the mixture over the chicken, ensuring every piece is coated. Cover and refrigerate the chicken for at least 4 hours, preferably overnight, to marinate.
In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well.
In another shallow dish, whisk together the eggs and 2 tablespoons of water until well blended.
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dip each piece into the seasoned flour mixture, coating it thoroughly. Shake off the excess flour.
Dip the floured chicken into the egg mixture, then return it to the seasoned flour, ensuring it is thoroughly coated again. Press the flour mixture onto the chicken to help it stick.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). You will need enough oil to submerge the chicken halfway.
Fry the chicken in batches, being careful not to overcrowd the skillet. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
Use a slotted spoon or tongs to carefully transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crisp.
Repeat with the remaining chicken pieces, ensuring the oil returns to the correct temperature between batches.
Serve the chicken hot with your favorite sides, such as coleslaw, mashed potatoes, or biscuits.
Nutrition Facts
Calories |
13430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1251.9 g | 1605% | |
| Saturated Fat | 226.6 g | 1133% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1877 mg | 626% | |
| Sodium | 6534 mg | 284% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 26.2 g | ||
| Protein | 392.9 g | 786% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 898 mg | 69% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4654 mg | 99% | |
*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.
