Fried Chicken Recipe
Make Fried Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Coating (dry dredge)
Frying
Method
Marinating and seasoning
- 1
Prepare marinade
In a large bowl, whisk together buttermilk, salt, black pepper, and hot sauce until fully combined.
- 2
Marinate chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 1 to 2 hours for tenderness and flavor, or up to overnight for deeper seasoning.
Coating
- 3
Make dry coating
In a wide, shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne until evenly distributed.
- 4
Dredge chicken
Remove each piece from the marinade, letting excess drip off. Dredge in the dry coating, pressing to create a thick, even crust on all sides.
- 5
Set aside coated pieces
Place coated pieces on a rack or plate while the oil heats, ensuring the crust remains dry and intact.
Frying
- 6
Heat oil
In a heavy pot or Dutch oven, pour vegetable oil and heat to 350°F (175°C). If using a thermometer, monitor the temperature and adjust heat to maintain consistency.
- 7
Fry chicken
Carefully lower coated pieces into the hot oil in batches. Fry until golden brown and cooked through, about 12–15 minutes per batch, turning once. The internal temperature should reach 165°F (74°C).
- 8
Drain and rest
Transfer fried chicken to a rack or paper towels to drain excess oil. Let rest 5 minutes before serving.
