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 Marinade
Chicken Coating
For Frying
Sides (Choose Two)
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Preparing the Coating
- 3
Mix the Coating
In a separate bowl, whisk together the flour, paprika, cayenne pepper, salt, and black pepper.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dredge the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess.
- 6
Fry the Chicken
Carefully place the chicken pieces into the hot oil, cooking in batches if necessary. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain the Chicken
Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Preparing the Sides
- 8
Prepare Two Sides
Choose two sides from mashed potatoes, collard greens, biscuits, or macaroni and cheese, and prepare them as per your preferred recipes.