Northern Fried Chicken
Northern Fried Chicken is a crispy, flavorful twist on the classic fried chicken recipe, designed to satisfy your cravings with its irresistible crunch and bold seasoning. Perfectly marinated in tangy buttermilk and spicy hot sauce for hours to ensure juicy tenderness, each piece is coated in a well-seasoned flour mix featuring smoked paprika, cayenne pepper, and dried thyme for a northern-inspired kick. The addition of cornstarch and baking powder guarantees a light yet crunchy coating that fries up golden brown in hot vegetable oil. Whether served with creamy coleslaw, buttery mashed potatoes, or fluffy cornbread, this homemade comfort food is perfect for family dinners or gatherings. Ready in just under an hour, Northern Fried Chicken is the ultimate recipe for crispy fried chicken lovers looking to elevate their game!
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (legs, thighs, wings, breasts)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Smoked paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Onion powder
- 1 teaspoons Dried thyme
- 1 teaspoons Baking powder
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large mixing bowl or zip-top bag.
In a separate bowl, whisk together the buttermilk and hot sauce. Pour this mixture over the chicken, making sure all pieces are submerged. Cover and refrigerate for at least 4 hours or ideally overnight to allow thorough marination.
In another large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, cayenne pepper, onion powder, dried thyme, and baking powder. Mix well to create the coating.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure an even, thick coating.
Place the coated chicken on a wire rack and let it rest for 15 minutes. This ensures the coating adheres properly and prevents it from falling off during frying.
Meanwhile, heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use enough oil to submerge the chicken pieces but leave space in the pot to prevent overflow.
Carefully place a few chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Remove the chicken from the oil and place it on a paper towel-lined plate or another wire rack to drain any excess oil.
Repeat the frying process with the remaining chicken pieces, ensuring the oil temperature remains consistent at 350°F (175°C).
Serve hot and crispy with your favorite side dishes, such as mashed potatoes, coleslaw, or cornbread. Enjoy!
Nutrition Facts
Calories |
11588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1074.8 g | 1378% | |
| Saturated Fat | 175.4 g | 877% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 7075 mg | 308% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 25.2 g | ||
| Protein | 264.8 g | 530% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 729 mg | 56% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2974 mg | 63% | |
*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.
