Fried Chicken the Flay Way
Indulge in ultimate crispy perfection with "Fried Chicken the Flay Way," a double-fried masterpiece that elevates classic comfort food. This recipe combines the tangy richness of a buttermilk and hot sauce marinade with a bold, flavor-packed seasoned flour coating featuring paprika, garlic powder, and a dash of cayenne pepper for subtle heat. The use of cornstarch and baking powder ensures a light, crispy crust, while a second quick fry at higher heat locks in that irresistibly crunchy texture. Perfectly golden chicken is garnished with fresh parsley for a touch of brightness and pairs beautifully with your favorite sides or dipping sauces. Whether for a weekend feast or a special gathering, this fried chicken guarantees savory satisfaction in every bite!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 4 pieces chicken thighs
- 4 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 3 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 8 cups vegetable oil
- 2 tablespoons fresh parsley
Instructions
In a large bowl, combine the buttermilk, hot sauce, and 1 teaspoon of salt. Whisk until well blended.
Add the chicken drumsticks and thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
When ready to cook, remove the chicken from the buttermilk and let excess liquid drip off. Set aside on a wire rack.
In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, baking powder, 1 teaspoon salt, and 1 teaspoon black pepper.
Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure an even coating. Place the coated chicken on a wire rack to rest for 10 minutes while heating the oil.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (165°C) over medium heat. Use a thermometer to monitor the temperature.
Working in batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 10–12 minutes, turning occasionally, until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil.
Increase the oil temperature to 375°F (190°C). Once hot, fry the chicken a second time for 1–2 minutes to achieve an extra crispy crust.
Transfer the double-fried chicken back to the wire rack and let it rest for 3–5 minutes before serving.
Garnish with freshly chopped parsley and serve immediately. Enjoy with your favorite dipping sauce or sides!
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 179.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.2 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 788 mg | 17% | |
*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.
