Description
Classic Southern-style fried chicken featuring juicy, marinated bone-in, skin-on pieces coated in a flavorful seasoned flour mixture and fried to golden perfection, delivering a crispy crust and tender, flavorful meat.
Ingredients
Chicken and Marinade
- 3½ pounds bone-in, skin-on chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil for frying (about 2 inches depth)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken pieces with buttermilk and hot sauce if using. Mix well to coat all pieces evenly. Refrigerate for at least 4 hours, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using to create a flavorful dredging mixture.
- Coat the Chicken: Remove the chicken from the marinade letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure an even, well-adhered coating. Arrange coated pieces on a wire rack and let them rest for 15 to 20 minutes to set the crust.
- Heat the Oil: Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for even cooking and crispiness.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry, turning occasionally, for 12 to 15 minutes until the crust is golden brown and crispy and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer cooked chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute and coating to firm up.
Notes
- For an extra crispy crust, double-dip the chicken by dipping coated chicken back into buttermilk, then dredging again in the flour mixture before frying.
- You can keep finished chicken warm by placing it in a 250°F oven while frying remaining batches.
- Use a thermometer to maintain oil temperature and ensure crispy, non-greasy chicken.
- Bone-in, skin-on pieces provide the juiciest result and help retain moisture during frying.
