Servings: Coats 8–10 chicken pieces
Prep Time: 15 minutes
Marinate Time: 1–4 hours (optional but recommended)
Cook Time: 15–20 minutes
Total Time: ~1 hour
Ingredients:
For the Buttermilk Marinade (optional, but extra juicy):
- 2 cups buttermilk
- 1 tsp hot sauce (optional, for flavor)
- ½ tsp each: salt, pepper, paprika
For the Dry Batter:
- 2 cups all-purpose flour
- ½ cup cornstarch (extra crisp!)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- Optional: ½ tsp baking powder (for lightness)
For the Wet Dip (before final dredge):
- 2 large eggs
- ½ cup buttermilk or water
Instructions:
Step 1: Marinate the Chicken (Optional but Recommended)
- In a bowl, mix buttermilk, hot sauce, salt, pepper, and paprika.
- Add chicken pieces and marinate for 1–4 hours in the fridge (or overnight for max flavor).
Step 2: Prepare Dry & Wet Dredging Stations
- In one bowl: mix all dry ingredients (flour, cornstarch, and seasonings).
- In another bowl: whisk eggs and buttermilk (for the wet dip).
Step 3: Coat the Chicken
- Remove chicken from marinade (don’t rinse).
- Dip each piece into the dry flour mixture, then into the egg mixture, then back into the dry flour again.
- Press flour firmly to get that rugged, crispy coating.
Step 4: Fry to Perfection
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken in batches (don’t overcrowd) for 12–15 minutes, turning occasionally until golden brown and internal temp hits 165°F (74°C).
- Let rest on a wire rack (not paper towels) for max crispness.
Tips:
- For extra crunch, double dredge: dip in flour, then egg, then flour again.
- Add a pinch of baking powder for lighter crust.
- Use cornstarch with the flour — it’s the secret to that extra crispy finish!
