Description
A classic Southern-inspired fried chicken recipe with a deeply crunchy coating and juicy, flavorful meat.
Ingredients
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1 kg chicken pieces (bone-in)
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2 cups buttermilk
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1 tablespoon salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2½ cups all-purpose flour
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½ cup cornstarch
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1 tablespoon paprika
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1 teaspoon cayenne pepper (optional)
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1½ teaspoons salt
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1 teaspoon black pepper
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1½ to 2 liters vegetable oil
Instructions
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Marinate chicken in buttermilk and seasonings for at least 4 hours or overnight.
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Mix flour, cornstarch, and spices in a bowl.
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Dredge chicken in seasoned flour, coating thoroughly.
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Heat oil to 170°C.
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Fry chicken in batches for 12–15 minutes until golden and cooked through.
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Drain and rest before serving.
Notes
For maximum crunch, double-dredge the chicken and allow it to rest briefly before frying. Maintain oil temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes