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Per serving
Calculating nutrition...
- 1
Marinate chicken
Mix buttermilk and hot sauce. Add chicken, marinate at least 2 hours or overnight.
- 2
Prepare coating
Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 3
Coat chicken
Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere.
- 4
Heat oil
Heat 2 inches of oil in a large skillet to 350°F.
- 5
Fry
Fry chicken in batches 15-18 minutes, turning once, until golden and internal temp reaches 165°F.
- 6
Drain
Drain on wire rack set over paper towels. Let rest 5 minutes before serving.
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Fried Chicken
Created by: Gather
Ingredients
- 3 lb chicken pieces (legs, thighs, breasts)
- 2 cup buttermilk
- 1 tbsp hot sauce
- 2 cup all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- vegetable oil for frying
Instructions
- Marinate chickenMix buttermilk and hot sauce. Add chicken, marinate at least 2 hours or overnight.
- Prepare coatingMix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Coat chickenRemove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere.
- Heat oilHeat 2 inches of oil in a large skillet to 350°F.
- FryFry chicken in batches 15-18 minutes, turning once, until golden and internal temp reaches 165°F.
- DrainDrain on wire rack set over paper towels. Let rest 5 minutes before serving.
Notes & Tips
Maintain oil temperature at 325-350°F for crispy results. Double-dredging makes extra crispy coating.