Real Fried Chicken
Get ready to elevate your comfort food game with "Real Fried Chicken," a classic recipe that delivers irresistibly crispy, golden perfection every time. Featuring juicy chicken pieces marinated in tangy buttermilk and a touch of hot sauce, this dish gets a flavor-packed upgrade with a seasoned flour coating infused with paprika, garlic powder, and a hint of cayenne for those who crave a spicy kick. The double-dipping technique ensures a thick, crunchy crust that locks in moisture while frying in hot oil for a beautifully crisp exterior. Perfect for family dinners, celebrations, or game-day feasts, this mouthwatering fried chicken pairs wonderfully with sides like creamy coleslaw, buttery biscuits, or classic mashed potatoes. Easy to follow and worth every minute, this recipe highlights authentic Southern cooking that's sure to become your go-to for fried chicken cravings.
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Recipe Information
Ingredients
- 4 lbs chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 2 tbsp hot sauce
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, for extra heat)
- 2 tsp salt
- 2 large eggs
- 3 quarts vegetable oil or peanut oil (for frying)
Instructions
Trim any excess fat or skin from the chicken pieces and pat them dry with paper towels.
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours or overnight for best results.
In another large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt.
Crack the eggs into a shallow dish or bowl and whisk until fully beaten.
Remove the chicken pieces from the buttermilk mixture one at a time, letting any excess drain off. Dip each piece in the eggs and then thoroughly coat it in the flour mixture. Press the flour mixture onto the chicken to ensure an even coating. Place coated chicken pieces on a wire rack to rest while you heat the oil.
Heat the oil in a large, heavy-duty pot or deep fryer to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
Fry the chicken in batches, being careful not to overcrowd the pot, as this can lower the oil temperature. Fry each batch for about 10-12 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Using tongs, transfer the fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Sprinkle with a pinch of salt while still hot.
Let the fried chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve hot with your favorite sides.
Nutrition Facts
Calories |
29788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3139.1 g | 4024% | |
| Saturated Fat | 482.8 g | 2414% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1877 mg | 626% | |
| Sodium | 7391 mg | 321% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 25.9 g | ||
| Protein | 359.4 g | 719% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 895 mg | 69% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4721 mg | 100% | |
*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.
