Southern Fried Chicken Comes to the North
Experience the ultimate marriage of Southern comfort and Northern charm with "Southern Fried Chicken Comes to the North." This recipe brings crispy, golden perfection to your table with juicy chicken drumsticks and thighs marinated in tangy buttermilk and hot sauce for unmatched tenderness and flavor. Coated in a boldly seasoned flour mix fortified with cornstarch for extra crunch, each piece is double-dipped for an irresistibly crispy finish. Fried to golden perfection and served piping hot, this dish is a true crowd-pleaser, perfect for weeknight dinners or weekend gatherings. Pair it with classic sides like coleslaw or cornbread to complete your Southern feast with a Northern twist. Whether you're feeding a hungry family or elevating your comfort-food game, this fried chicken recipe is sure to be your new favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Salt
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Smoked paprika
- 1 teaspoons Ground black pepper
- 0.5 teaspoons Cayenne pepper (optional for heat)
- 0.5 teaspoons Dried thyme
- 2 Eggs
- 0.25 cups Whole milk
- 4 cups Neutral oil for frying (e.g., canola, vegetable)
Instructions
1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
2. In a separate large shallow dish, combine the flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and dried thyme. Mix well to create your seasoned flour coating.
3. In another bowl, whisk together the eggs and milk to form an egg wash.
4. Remove the marinated chicken from the refrigerator. Shake off excess buttermilk and dip each piece into the seasoned flour mixture, coating it thoroughly. Then dip the floured chicken into the egg wash, allowing excess to drip off, and return it to the seasoned flour for a second coating. Press the flour onto the chicken firmly to adhere well for extra crispiness.
5. Heat the oil in a large, deep skillet or heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to fully submerge the chicken but avoid overfilling the pan.
6. Carefully place a few chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry each piece for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
7. Remove the fried chicken from the oil and drain on a wire rack or paper towel-lined plate. Repeat with the remaining pieces.
8. Let the chicken rest for a few minutes before serving to allow the coating to crisp up further.
9. Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread, and enjoy a taste of Southern comfort in the North!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 685 mg | 15% | |
*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.
