Crispy, golden-brown fried chicken with a perfectly seasoned crust and juicy interior. This recipe uses a buttermilk brine for extra tenderness and flavor.
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In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours or overnight.
In a large shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in seasoned flour, pressing to adhere. Shake off excess.
Heat oil in a large cast-iron skillet or Dutch oven to 350°F (175°C).
Carefully add chicken pieces, skin side down, without crowding. Fry in batches if needed.
Fry for 12-15 minutes, then flip and fry for another 10-12 minutes until golden brown and internal temperature reaches 165°F.
Remove chicken and drain on a wire rack set over a baking sheet. Let rest 5 minutes before serving.