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Fried Chicken

Crispy, juicy Southern fried chicken with a shatteringly crunchy buttermilk-battered coating. Brined overnight for maximum flavor and moisture.

DinnerAmericanMedium

30 min

Prep

30 min

Cook

1 hr

Total

Servings

Medium

Difficulty

Instructions

Combine buttermilk, hot sauce, and salt in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours (overnight is best).

Tip: The buttermilk brine tenderizes the chicken and keeps it incredibly juicy during frying.

Whisk together flour, cornstarch, garlic powder, paprika, onion powder, cayenne, and black pepper in a large shallow dish.

Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing firmly. Dip back in buttermilk briefly, then dredge again for a double coating.

Heat oil in a large heavy-bottomed pot or Dutch oven to 325F. Fry chicken in batches (don't crowd) for 12-15 minutes, turning once, until golden and internal temp reaches 165F.

Drain on a wire rack set over a baking sheet. Season with a pinch of salt immediately. Let rest 5 minutes before serving.

Nutrition per Serving

480kcal

Calories

36g

Protein

28g

Carbs

24g

Fat

Fiber

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Fried Chicken

Ingredients

For the marinade

For the dredge

Instructions

Nutrition per Serving

Tags

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