Ozarks Fried Chicken
Crispy, golden, and packed with down-home flavor, Ozarks Fried Chicken is the ultimate comfort food you'll want to make again and again. This recipe combines a traditional buttermilk marinade, spiked with a hint of hot sauce for extra flavor, with a perfectly seasoned flour mixture, including paprika, cayenne, and garlic powder, to create a crunchy, flavorful coating. The addition of cornstarch ensures a light and airy crust, while baking powder gives it that unbeatable crispness. Each piece is fried to perfection, yielding tender, juicy meat on the inside and a shatteringly crisp crust on the outside. Whether you're hosting a family dinner or a casual gathering, this Southern classic is best enjoyed with hearty sides like mashed potatoes, creamy coleslaw, or buttery cornbread. Perfect for anyone craving authentic fried chicken, this recipe is a must-try for your next comfort food craving!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil (for frying)
Instructions
Rinse the chicken pieces and pat them dry with paper towels. Set them aside.
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to marinate.
In another large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and baking powder.
Remove the chicken pieces from the buttermilk marinade and let the excess marinade drip off. Dredge each piece in the seasoned flour mixture, pressing the flour onto the chicken to ensure a thick, even coating. Place the coated chicken pieces on a wire rack and let them sit for 15 minutes to allow the breading to adhere.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying.
Working in batches, carefully lower the chicken pieces into the hot oil. Fry for 12-15 minutes for larger pieces (like breasts) and 10-12 minutes for smaller pieces (like drumsticks and thighs), turning occasionally to ensure even cooking. The chicken should be golden brown and have an internal temperature of 165°F (74°C).
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
Let the chicken rest for a few minutes to cool slightly before serving. Enjoy with your favorite sides, like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
9566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 965.6 g | 1238% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 25.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 628 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1118 mg | 24% | |
*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.
