Fried Chicken Recipe

Entrée with Sides Package

1. 1

   Marinate chicken

   In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Submerge the bone-in chicken pieces (skin-on) in the mixture. Cover and refrigerate for at least 2 hours, ideally 4–6 hours or overnight.

2. 2

   Dry chicken before dredging

   Remove chicken pieces from marinade and pat completely dry with paper towels. Let rest on a rack for 10–15 minutes to help the crust adhere.

3. 3

   Prepare seasoned dredge

   In a wide shallow dish, combine all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper. Mix well to create an even crust.

4. 4

   Dredge chicken

   Dip each chicken piece in the seasoned dredge, pressing to adhere. Turn and coat thoroughly. Shake off excess and place on a rack. For an extra-crisp crust, you can repeat the dredge for a double coat.

5. 5

   Heat oil

   Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 2 inches (roughly 6 cups of oil). Heat to 325–350°F (165–175°C) over medium-high heat.

6. 6

   Fry chicken

   Carefully lower chicken pieces in batches into the hot oil. Fry for 10–12 minutes per side, until deeply golden and an internal thermometer reads 165°F (74°C). Maintain oil temperature and adjust heat as needed.

7. 7

   Drain and rest

   Remove fried chicken to a wire rack set over a sheet pan. Let rest 5–10 minutes to finish cooking and to keep the crust crispy.

8. 8

   Serve

   Serve the fried chicken hot with your choice of sides such as mashed potatoes, coleslaw, biscuits, or cornbread. Optionally, offer hot sauce or honey for dipping.