What Makes This Special:
- Super crunchy from our double-dipping trick
- Stays juicy inside thanks to buttermilk soak
- Perfect blend of Southern spices
What You’ll Need:
(Makes enough for 4-6 people)
For the Soak:
- 1 whole chicken (cut up) or 3 lbs thighs/legs
- 2 cups buttermilk
- 1 tbsp hot sauce (optional for spice lovers)
For the Coating:
- 2 cups all-purpose flour
- 1/3 cup cornstarch (secret for extra crunch!)
- 2 tsp salt
- 1 tbsp each: paprika, garlic powder, onion powder
- 2 tsp black pepper
- 1 tsp cayenne (use less if you don’t like heat)
For Frying:
- 1 quart vegetable or peanut oil
Easy Steps:
- Soak the Chicken:
- Mix chicken with buttermilk and hot sauce
- Cover and chill at least 4 hours (overnight is best)
- Make Coating Mix:
- Whisk all dry ingredients together in shallow pan
- Double-Dip for Extra Crunch:
- Take chicken from buttermilk (let extra drip off)
- Coat in flour, dip back in buttermilk, then coat again
- Let sit 10 minutes before frying
- Fry to Golden Perfection:
- Heat oil to 350°F in heavy pot
- Fry pieces in batches (don’t crowd!) 12-15 minutes
- Drain on wire rack (not paper towels – stays crispier!)
Pro Chef Tip: For ultra-crispy skin, start at 325°F for 15 minutes, then finish at 375°F for 2 minutes.
Great With:
- Creamy coleslaw
- Mashed potatoes with gravy
- Buttery cornbread
Common Questions:
Can I air fry instead?
Yes! Spray coated chicken with oil and air fry at 375°F for 20-25 minutes, flipping halfway.
Why does my breading fall off?
- Dry chicken slightly before coating
- Let coated pieces rest before frying
- Keep oil temperature steady
How long does it last?
Best fresh, but keeps 3 days in fridge. Reheat in 375°F oven to keep crispy.