Great All American Fried Chicken
Crispy, golden, and utterly irresistible, the Great All American Fried Chicken is the ultimate comfort food that brings classic Southern flavors to your table. This recipe features juicy chicken drumsticks marinated in tangy buttermilk (with an optional kick of hot sauce) to ensure tenderness and bold flavor in every bite. The double-dredging technique—coating the chicken in a seasoned blend of flour, cornstarch, and aromatic spices like smoked paprika, cayenne, and garlic powder—creates a perfectly crunchy crust that crackles with each bite. Fried to perfection in hot oil and rested to maintain crispiness, this dish pairs beautifully with creamy coleslaw, buttery biscuits, or your favorite dipping sauces. Whether for a family dinner or a weekend feast, this fried chicken recipe is sure to make mouths water and cravings soar. Perfectly seasoned and easy to make, it's the fried chicken you've always dreamed of!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Baking powder
- 6 cups Vegetable oil (for frying)
- 2 large Eggs
- 2 tablespoons Hot sauce (optional)
Instructions
In a large bowl, combine the buttermilk and optional hot sauce. Submerge the chicken drumsticks fully in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight for maximum flavor.
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before frying.
In another large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder.
In a separate shallow bowl, beat the eggs lightly.
Remove each drumstick from the buttermilk, letting excess buttermilk drip off. Dredge it in the flour mixture, ensuring it is fully coated. Dip it into the beaten eggs, then return it to the flour mixture for a second coating. Press the flour mixture onto the chicken so it adheres well. Repeat for all drumsticks and set aside on a wire rack.
In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature and ensure it stays consistent.
Carefully add the chicken drumsticks to the hot oil, 3-4 pieces at a time, to avoid overcrowding the pot. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
Let the fried chicken rest for 5 minutes before serving. Enjoy it hot with your favorite sides and sauces!
Nutrition Facts
Calories |
3875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.6 g | 489% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 741 mg | 16% | |
*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.
