Ingredients
Scale
3–4 lbs Bone-in, skin-on chicken pieces
2 cups Buttermilk
1 tablespoon Hot sauce (optional)
2 cups All-purpose flour
½ cup Cornstarch
1 tablespoon Smoked paprika
1 tablespoon Garlic powder
1 teaspoon Onion powder
2 teaspoons Salt
1 teaspoon Black pepper
4–6 cups Vegetable oil or peanut oil
Instructions
- Pat chicken pieces dry with paper towels
- Marinate chicken in buttermilk and hot sauce for at least 2 hours or overnight
- Set up dredging station with flour, cornstarch, and spices
- Heat oil in a pot to 350°F (175°C)
- Dredge marinated chicken in flour mixture, ensuring even coating
- Carefully fry chicken in hot oil for 6-8 minutes per side until golden brow
- Drain chicken on a wire rack and sprinkle with salt before serving
Notes
For extra crispiness, consider double dredging the chicken.
Ensure the oil temperature is maintained during frying.
- Prep Time: 2 hours
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Nut-free
Nutrition
- Serving Size: 1 piece
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg