Description
This golden, shatteringly crisp fried chicken features a simple buttermilk-egg soak for juicy, flavorful meat. A flour-cornstarch blend with spices ensures a crackly coating perfect for family dinners or game-day feasts.
Ingredients
3 pounds bone-in chicken pieces (drumsticks and thighs)
2 cups buttermilk
1 large egg
2 teaspoons hot sauce (optional)
2 1/2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 to 6 cups neutral frying oil
Instructions
Mix the seasoned soak: In a large bowl, whisk buttermilk, egg, hot sauce, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder until combined.
Pat chicken pieces dry with paper towels. Submerge in the buttermilk mixture, ensuring even coating. Cover and refrigerate for at least 1 hour or overnight.
Prepare the coating: In another bowl, combine flour, cornstarch, baking powder, paprika, black pepper, cayenne pepper, remaining 1 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder.
Heat 1 1/2 inches of oil in a heavy skillet to 350°F (175°C). Dip soaked chicken into the coating mixture, shaking off excess.
Fry chicken pieces in batches until golden brown and internal temperature reaches 165°F (74°C), about 8-10 minutes per piece. Transfer to wire rack using tongs.
Repeat with remaining chicken, adjusting oil temperature if needed. Let rest for 5 minutes before serving.
Notes
Use a neutral oil for best flavor (grapeseed, canola, or vegetable oil). Avoid overcrowding the pan to maintain oil temperature. For extra crunch, double-coat the chicken by dipping it in the buttermilk and coating twice. Leftovers can be stored airtight in the fridge for 3-4 days.
- Prep Time: 20
- Cook Time: 25
- Category: Recipes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece
- Calories: 380
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 0.8g
- Protein: 25g
- Cholesterol: 80mg