Blue Ribbon Fried Chicken Dinner Recipe
Crispy, moist chicken served with a breast, thigh, leg and wing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Marinade
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare for Frying
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 3
Coat the Chicken
Remove chicken from marinade and shake off excess. Dredge each piece in seasoned flour (combine 2 cups all-purpose flour with salt and pepper to taste) until fully coated.
- 4
Fry the Chicken
Carefully lower the chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F (75°C).
- 5
Drain and Serve
Remove the chicken from the oil and let it drain on paper towels. Serve hot with your favorite sides.
