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Ingredients
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Chicken Marinade
Dredging Mixture
Frying
Sides (Choose Two)
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder. Mix well.
- 2
Marinate Chicken
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Preparing Dredging Mixture
- 3
Mix Dredging Ingredients
In a large shallow dish, combine the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper. Whisk together until evenly mixed.
Frying the Chicken
- 4
Heat Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Dredge Chicken
Remove chicken pieces from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 6
Fry Chicken
Carefully place the coated chicken pieces into the hot oil, a few pieces at a time. Fry for about 12-15 minutes, turning occasionally, until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).
- 7
Drain and Rest
Using a slotted spoon, remove the fried chicken and place on a wire rack or paper towels to drain excess oil. Let it rest for 5-10 minutes before serving.
Preparing Sides
- 8
Prepare Sides
Choose two sides from the options provided. For mashed potatoes, boil peeled potatoes until tender, mash with butter and milk, and season to taste. For green beans, steam or boil until tender. For coleslaw, mix shredded cabbage and carrots with mayonnaise, vinegar, salt, and pepper. For corn on the cob, boil in salted water until tender.
