Southern Fried Barbecue Chicken
Get ready to experience the ultimate Southern comfort food with a smoky twist! This Southern Fried Barbecue Chicken recipe combines the irresistible crunch of golden, buttermilk-marinated fried chicken with a luscious barbecue sauce glaze that takes it to a whole new level. Perfectly seasoned with a bold blend of paprika, garlic powder, and cayenne, this dish delivers just the right kick of flavor in every bite. The secret lies in its crisp, airy coating made with a cornstarch-flour blend and its juicy tenderness from an overnight buttermilk marinade. Whether served with classic sides like coleslaw and cornbread or enjoyed on its own, this crispy barbecue chicken is a must-try for fried chicken lovers craving Southern flair with a BBQ-inspired upgrade. Perfect for family dinners, game day spreads, or any comfort-food craving!
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 2 tsp paprika
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- 1 cup barbecue sauce
- 4 cups vegetable oil
Instructions
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken thighs completely in the mixture, cover, and refrigerate for at least 4 hours or overnight for best results.
In a separate large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will serve as your coating mixture.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure the coating sticks. Place on a wire rack and let rest for 10 minutes.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure consistent temperature while frying.
Carefully add the chicken pieces to the hot oil, working in batches to avoid crowding the pan. Fry for about 10-12 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Remove the fried chicken from the oil and place on a paper towel-lined plate or wire rack to drain excess oil.
Once slightly cooled, brush each piece of fried chicken generously with barbecue sauce using a pastry brush.
Serve hot with your favorite sides such as coleslaw, mashed potatoes, or cornbread.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.9 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 924 mg | 20% | |
*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.
