West Fried Chicken
Crispy, golden, and bursting with bold flavor, West Fried Chicken is a mouthwatering twist on a classic comfort food. Marinated in buttermilk and hot sauce for tender, juicy meat, this recipe takes fried chicken to the next level with a perfectly spiced flour coating, featuring paprika, garlic powder, and a touch of cayenne for just the right amount of kick. A secret ingredient—cornstarch—ensures an irresistibly crunchy crust, while frying the drumsticks to a flawless, golden brown locks in the flavor. Whether served with coleslaw, biscuits, or your favorite dipping sauces, this fried chicken delivers a satisfying crunch and savory punch in every bite. Perfect for family dinners or indulgent gatherings, West Fried Chicken is a must-try for fried chicken lovers.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 0.25 cups Cornstarch
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Baking powder
- 4 cups Vegetable oil
Instructions
Place the chicken drumsticks in a large mixing bowl. Add the buttermilk and hot sauce, ensuring the chicken is fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor.
In another mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. This will be your seasoned coating.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Coat each drumstick thoroughly in the flour mixture, pressing it on to ensure an even, thick coating.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain the oil temperature for consistent frying.
Working in batches, gently lower the coated chicken drumsticks into the hot oil, making sure not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked (internal temperature should reach 165°F or 74°C).
Use a slotted spoon to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
Repeat with the remaining chicken. Allow the chicken to rest for 5 minutes before serving to keep the juices locked in.
Serve the West Fried Chicken hot with your favorite dipping sauces, coleslaw, or biscuits for a hearty meal.
Nutrition Facts
Calories |
8965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 926.8 g | 1188% | |
| Saturated Fat | 149.7 g | 748% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6750 mg | 293% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 24.4 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 698 mg | 54% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2674 mg | 57% | |
*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.
