Description
Crispy fried chicken? Yes, please! This recipe is all about juicy, flavorful chicken with a perfectly crunchy coating.
Ingredients
Units
Scale
- 1 whole chicken
- 1 qt (950 ml) buttermilk
- 1 tbsp hot pepper sauce
- Vegetable oil
- 2 cups (473 ml) all-purpose flour
- 1 tsp chili powder
- 1/2 tsp cayenne
- 1/2 tsp salt
Instructions
- Place the chicken in a large bowl with a lid or a large reclosable plastic bag.
- In another bowl, stir together the buttermilk and hot pepper sauce.
- Pour the buttermilk mixture over the chicken, ensuring all pieces are covered.
- Cover and refrigerate for 8 hours or overnight.
- Pour enough vegetable oil into an electric frying pan or heavy frying pan to a depth of about 2 inches.
- Heat on medium-high heat to 350°F (177°C).
- Drain the chicken, but do not rinse it.
- Combine the flour, chili powder, cayenne, and salt in a large reclosable plastic bag.
- Put 3 or 4 pieces of chicken into the bag and shake to coat them.
- Shake off the excess flour.
- Place the pieces in the hot oil, but do not crowd them.
- Adjust the heat to keep the oil temperature at 325°F-350°F (163°C-177°C).
- You may cover the pan briefly to reduce spatters, but do not cook the chicken completely covered or the crust will be soggy.
- Fry the pieces for 5–8 minutes, or until the undersides are brown.
- Turn with tongs and cook another 5–8 minutes, adjusting the heat if the pieces are browning too quickly.
- The chicken is done when the internal temperature is 180°F (82°C) on an instant-read thermometer or when no pink juices run out when the meat is pricked with a sharp knife.
- Drain the pieces on wire racks set over brown paper grocery bags before serving.
Notes
- For extra crispy skin, double-fry the chicken: fry for 5 minutes, remove, let cool slightly, then fry again until golden brown and cooked through.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon of lemon juice or white vinegar per cup.
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 pieces
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 150