Ingredients
Scale
- 2 lbs bone-in chicken pieces (thighs and drumsticks)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil (for frying)
Instructions
- Marinate the chicken: Submerge chicken pieces in buttermilk in a large bowl. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the coating: In another bowl, combine flour, cornstarch, salt, paprika, garlic powder, and black pepper.
- Dredge the chicken: Remove each piece from the buttermilk, letting excess drip off. Coat thoroughly in the seasoned flour mixture.
- Heat the oil: In a skillet or deep fryer, heat vegetable oil to about 350°F (175°C).
- Fry the chicken: Carefully place coated chicken into hot oil without overcrowding. Fry for about 10-12 minutes on each side until golden brown and cooked through.
- Rest before serving: Transfer fried chicken to paper towels to drain excess oil and rest for 5 minutes before serving.
Notes
- For extra crunch, double-dip the chicken in seasoned flour before frying.
- Feel free to add cayenne pepper for a spicy kick or experiment with different spices based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (about 130g)
- Calories: 320
- Sugar: 0g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg