Description
Get ready for the ultimate crispy, spicy fried chicken experience. Juicy inside and perfectly crunchy outside, this buttermilk fried chicken is pure comfort on a plate.
Ingredients
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4 lbs. bone-in chicken pieces (thighs, drumsticks, or breasts)
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2 cups buttermilk
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2 tsp. hot sauce
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2 cups all-purpose flour
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1 tsp. smoked paprika
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tsp. cayenne pepper
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1 tsp. salt
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1 tsp. black pepper
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1 tsp. dried thyme
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1 tsp. baking powder
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Vegetable oil, for frying
Instructions
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In a large bowl, combine buttermilk and hot sauce. Submerge chicken and refrigerate for at least 4 hours.
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Mix flour, smoked paprika, garlic powder, onion powder, cayenne, salt, black pepper, thyme, and baking powder in a separate bowl.
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Remove chicken from marinade, letting excess drip. Coat in flour mixture, then optionally dip again in marinade and flour for extra crunch.
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Heat 2 inches of vegetable oil in a skillet or Dutch oven to 325–350°F (160–175°C).
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Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C).
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Transfer chicken to a wire rack and let rest for 5–10 minutes before serving.