INSTRUCTIONS
- Marinate the Chicken:
- In a large bowl, whisk together the buttermilk, hot sauce, and spices.
- Add the chicken pieces and coat well. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.
- Prepare the Dredge:
- In another large bowl, mix all the dredge ingredients together thoroughly.
- Dredge the Chicken:
- Remove chicken from the marinade (let excess drip off but don’t wipe it).
- Dredge each piece in the seasoned flour mixture, pressing it in to adhere well.
- Let coated chicken rest on a rack for 10–15 minutes to set the crust.
- Heat the Oil:
- In a large deep fryer or heavy pot, heat oil to 350°F (175°C).
- Fry the Chicken:
- Fry in batches without overcrowding. Cook each piece for 12–15 minutes, depending on size, until golden brown and internal temp reaches 165°F (74°C).
- Remove to a wire rack to drain (avoid paper towels to keep the crust crisp).
Tips for Best Results:
- Double-dip for extra crunch: Dip once in flour, then buttermilk, then flour again.
- Resting after dredging helps prevent the crust from falling off while frying.
- Serve with biscuits, mashed potatoes, or Cajun fries.
Would you like a spicy version or air-fried alternative too?
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