Sunday Fried Chicken
Perfect your weekend dining with this irresistible Sunday Fried Chicken recipe, a savory classic that’s all about crispy, golden perfection and bold, flavorful seasoning. Marinated in tangy buttermilk for tender, juicy meat and coated in a spiced blend of flour, cornstarch, and seasonings like paprika, garlic powder, and a hint of cayenne pepper, this chicken delivers the ultimate crunch in every bite. The double-dredge technique ensures a thick, crispy crust, while frying in hot oil locks in moisture without greasiness. Whether paired with fluffy mashed potatoes, creamy coleslaw, or buttery biscuits, this Southern-style fried chicken is comfort food at its best. Perfect for family dinners or a special weekend treat, it’s sure to become a beloved tradition in your kitchen.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
In a large bowl, combine the buttermilk with 1 teaspoon of salt. Add the chicken drumsticks and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
When ready to cook, remove the chicken from the refrigerator and allow it to sit at room temperature for 30 minutes.
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, remaining teaspoon of salt, and black pepper.
In a separate bowl, beat the eggs.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. The oil should reach 350°F (175°C). Use a thermometer for accuracy.
Working with one drumstick at a time, lift it from the buttermilk, letting the excess drip off. Dredge it in the seasoned flour mixture, then dip it in the beaten eggs, and finally coat it again in the flour mixture. Shake off any excess.
Carefully place the coated chicken into the hot oil. Fry in batches to avoid overcrowding the skillet, about 4 drumsticks at a time.
Fry each drumstick for about 12-15 minutes, turning occasionally, until golden-brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken from the oil and place on a wire rack set over a baking sheet to drain any excess oil. Avoid placing it directly on paper towels to maintain its crispiness.
Repeat the process with the remaining chicken pieces.
Serve the crispy fried chicken hot and enjoy with your favorite sides like mashed potatoes, coleslaw, or biscuits!
Nutrition Facts
Calories |
9991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 929.3 g | 1191% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 5808 mg | 253% | |
| Total Carbohydrate | 270.9 g | 99% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 25.1 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 708 mg | 54% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2882 mg | 61% | |
*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.
