The Only Way Fried Chicken
Satisfy your craving for crispy, golden perfection with "The Only Way Fried Chicken"—the ultimate recipe for tender, flavorful fried chicken that delivers on every level. This recipe starts with a tangy buttermilk and hot sauce marinade, ensuring juicy, seasoned meat in every bite. The double-dredge coating, made with a blend of flour, cornstarch, and aromatic spices like paprika, garlic powder, and cayenne, creates an irresistibly crunchy crust. After a quick rest to set the breading, the chicken is fried to perfection in hot, shimmering oil until golden brown and mouthwateringly crisp. Whether you’re hosting a backyard picnic or indulging in comfort food at home, this is the fried chicken you'll come back to again and again. Perfect for sharing with family and friends, it’s a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 lbs chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2.5 cups all-purpose flour
- 0.25 cups cornstarch
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 3 large eggs
- 4 cups vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl or resealable plastic bag. Pour the buttermilk and hot sauce over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours or overnight for best results.
In a shallow dish, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to evenly distribute the spices.
In another shallow dish, beat the eggs until smooth.
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture, pressing the coating onto the chicken to adhere.
Place the coated chicken on a wire rack to rest for 10-15 minutes. This helps the coating stick during frying.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.
Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry each piece for 7-10 minutes, turning occasionally, until golden brown and crispy. Use an instant-read thermometer to ensure 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 excess oil.
Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain the oil temperature.
Serve hot and enjoy your perfectly crispy fried chicken!
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 896 mg | 19% | |
*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.
