Fried Chicken

5 from 1 vote

Truly the epitome of comfort food perfection, boasting an irresistible crispy, crunchy crust encasing tender, juicy meat. Bathed in a spicy buttermilk mixture for an extra kick and coated in spice-infused flour. It's a simple dish loved by many of all ages, making it timeless and the ultimate soul-satisfying food.

Prep Time 30

Cook Time 40

Marinating and Resting Time 4

Total Time 5 10

Servings

Calories 498kcal

Author Imma

Ingredients

Chicken

1 3-4-pound whole chicken, cut into 10 pieces
1½ teaspoons salt, adjust to preference
1 tablespoon Creole seasoning
2 cups buttermilk
1 teaspoon hot sauce

Chicken Coating

2 cups all-purpose flour
½ cup cornstarch
1 teaspoon paprika
1 teaspoon Creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon chicken bouillon
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt

Instructions

Marinate Chicken

Cut whole chicken into 10 or more pieces, rinse, and pat dry.
Place the chicken pieces on a board or in a large bowl. Season chicken with salt and Creole seasoning.
Make the buttermilk soak in a large bowl by adding the buttermilk and hot sauce. Gently whisk until fully combined. Transfer the marinated chicken to the buttermilk soak, cover the bowl with plastic wrap, and refrigerate for at least 4 hours or overnight.

Fry Chicken

Add the flour, cornstarch, paprika, creole seasoning, garlic powder, onion powder, dried thyme, bouillon powder, cayenne pepper, black pepper, and salt on a large plate. Mix till fully combined.
Working with one piece at a time, remove the marinated chicken from the buttermilk soak, letting the excess drip back into the bowl. Then dredge it in the flour mixture, pressing it so the seasoned flour adheres to all sides, then shake off the excess flour. You could use a Ziploc bag for this process, too.
Transfer the coated chicken to a tray and let it rest for 10-15 minutes while preparing the oil. This will help the coating to stay on better.
Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
Using tongs, slowly and carefully place the chicken in the hot oil. Work in batches, and don't overcrowd the skillet.
Fry the chicken until golden brown, turning once every 10-15 minutes – depending on the size of the pieces. Chicken is done when it is no longer pink inside and the juices run clear, or your instant-read thermometer reads 165℉/75℃. You may do a test by piercing the chicken with a fork.
Drain the chicken on paper towels and then transfer them to a wire rack.
Repeat with remaining chicken pieces. Let them cool for at least 10 minutes before serving.

Notes

Making sure your chicken is at room temperature before cooking helps the chicken cook evenly.
If not brining your chicken with buttermilk, you can dip it in a wash with buttermilk and a beaten egg before dredging in the flour mixture.
Mix a tablespoon of lemon juice or distilled vinegar into a cup of whole milk to make homemade buttermilk.
When dropping chicken into the hot oil, you have to be careful. Don't drop it from too high, as it will create waves and splatter. Add them to the skillet as low and as gently as possible, making sure your fingers don't hit the oil.
It will keep in the freezer for 2-3 months. However, I don't recommend freezing leftover fried chicken as it may affect the crispy exterior.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition