Perfect Fried Chicken
Discover the ultimate recipe for "Perfect Fried Chicken," a crispy, golden masterpiece that's irresistibly juicy on the inside. This crowd-pleasing comfort food starts with a flavorful buttermilk and hot sauce marinade, creating tender, well-seasoned chicken with a hint of spice. The secret to its crunch lies in a seasoned coating of flour, cornstarch, and an aromatic blend of paprika, garlic powder, and cayenne pepper. Fry each piece to golden perfection in a heavy skillet or deep fryer, achieving that coveted balance of crunchy exterior and succulent interior. Perfect for family dinners, picnics, or any occasion craving down-home Southern-style comfort, this fried chicken pairs beautifully with sides like coleslaw, mashed potatoes, or fluffy biscuits. Get ready to elevate your fried chicken game with this irresistible recipe!
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 2 Eggs
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, mix the buttermilk and hot sauce together.
Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight to marinate.
In another large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
In a shallow bowl, whisk the eggs until well beaten.
Remove the chicken from the buttermilk, letting any excess marinade drip off. Dip each piece into the beaten eggs, and then dredge them in the spiced flour mixture. Ensure each piece is coated evenly and thoroughly. Place the coated chicken on a wire rack to rest for about 10 minutes to allow the coating to adhere.
In a large, heavy-bottomed skillet or deep fryer, pour in the vegetable oil and heat it to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Working in batches, carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for 12-15 minutes, flipping halfway through, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Remove the fried chicken from the oil and place it on a paper towel-lined plate or a wire rack to drain excess oil.
Repeat with the remaining chicken pieces, ensuring the oil temperature is maintained for each batch.
Serve the fried chicken hot and enjoy with your favorite sides like mashed potatoes, coleslaw, or biscuits!
Nutrition Facts
Calories |
11497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1005.2 g | 1289% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.8 g | ||
| Protein | 316.4 g | 633% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 817 mg | 63% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3535 mg | 75% | |
*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.
