Vincent Price Friday Chicken
Elevate your fried chicken game with the iconic Vincent Price Friday Chicken, a recipe that delivers golden, crispy perfection with a rich, flavorful twist. This Southern-inspired dish features juicy chicken drumsticks and thighs marinated in a tangy buttermilk and hot sauce blend, ensuring tender, succulent meat in every bite. The secret to its crunch comes from a seasoned coating of flour and cornstarch, spiced with paprika, garlic, onion powder, and a hint of optional cayenne for those who love heat. Once fried to a beautiful golden-brown crisp, serve this irresistible fried chicken alongside classics like coleslaw, mashed potatoes, or cornbread for the ultimate comfort food experience. Perfect for Friday dinners or weekend feasts, this recipe is a must-try for any fried chicken enthusiast!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks and thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 0.25 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper (optional for heat)
- 2 teaspoons salt
- 4 cups vegetable oil or peanut oil (for frying)
Instructions
In a large bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully coated. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours or preferably overnight.
In a separate large bowl or shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt.
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating into the chicken to ensure it adheres well.
Place the coated chicken pieces on a wire rack or a baking sheet and let them rest for 15 minutes. This helps the coating stick better during frying.
In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the oil temperature.
Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook each piece for about 12-15 minutes, turning halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Transfer the fried chicken to a paper towel-lined plate or a wire rack to drain excess oil.
Serve the Vincent Price Friday Chicken hot with your favorite sides like mashed potatoes, coleslaw, or cornbread. Enjoy!
Nutrition Facts
Calories |
11164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1054.1 g | 1351% | |
| Saturated Fat | 167.2 g | 836% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 6171 mg | 268% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 25.2 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 738 mg | 57% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3003 mg | 64% | |
*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.
