Hard Fried Chicken
Crispy, golden perfection awaits with this Hard Fried Chicken recipe, a must-try for lovers of bold flavors and extra-crunchy textures. Marinated in a tangy buttermilk and hot sauce mixture, the chicken drumsticks become irresistibly tender and flavorful. A double coating of spiced flour infused with garlic powder, onion powder, paprika, and a touch of cayenne pepper ensures a thick, crunchy crust that’s full of bold, savory goodness. Deep-fried to golden perfection, this Southern-style fried chicken boasts a satisfying crunch in every bite. Perfect for family dinners, game day spreads, or casual gatherings, this dish pairs beautifully with creamy coleslaw, buttery biscuits, or your favorite dipping sauces. Follow this recipe for perfectly crispy fried chicken that’s guaranteed to impress!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 Eggs
- 6 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken drumsticks to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the seasoned coating.
In another bowl, beat the eggs until smooth and set aside.
Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Dip each drumstick into the beaten eggs, coating it completely, then dredge it in the seasoned flour mixture. Press the flour mixture firmly onto the chicken to create a thick, even coating. Repeat for all drumsticks, and place them on a plate or baking sheet.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains this temperature.
Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry the chicken for 12–15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature of the chicken reaches 165°F (75°C).
Transfer the cooked chicken to a wire rack set over a baking sheet to allow excess oil to drain. Repeat the frying process for the remaining chicken.
Let the fried chicken rest for 5 minutes before serving to ensure the juices redistribute and the crust stays crisp. Serve hot with your favorite dipping sauces or sides.
Nutrition Facts
Calories |
15030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1521.3 g | 1950% | |
| Saturated Fat | 236.4 g | 1182% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 6671 mg | 290% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 25.2 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 785 mg | 60% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3045 mg | 65% | |
*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.
