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Classic Spicy Southern Fried Chicken

Classic Spicy Southern Fried Chicken

Cost $25, save $15

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Marinade

    • 2 cups buttermilk
    • 🥚 3 large eggs
    • 7 dashes hot sauce
    • 🧂 2 tablespoons kosher salt
    • 2 tablespoons ground black pepper

  • Coating

    • 2 cups all-purpose flour
    • 1 tablespoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon cayenne pepper

  • Frying

    • 1 quart vegetable oil

STEPS

1

Combine chicken, buttermilk, eggs, hot sauce, 1 tablespoon salt, and 1 tablespoon black pepper in a large bowl. Stir until coated. Cover and refrigerate for at least 20 minutes or up to overnight.

2

Combine flour, remaining 1 teaspoon salt, remaining 1 tablespoon black pepper, onion powder, garlic powder, paprika, oregano, and cayenne in a large bowl; whisk until well combined. Set a wire rack over a rimmed baking sheet.

3

Remove chicken from the refrigerator. Working with one piece at a time, remove from marinade, allow excess to drip off, and coat evenly with the flour mixture. Repeat for all pieces, pressing dredge onto chicken. Set on a wire rack. Dredge and press each piece a second time, then return to the wire rack.

4

Pour oil into a large Dutch oven to a depth of 1 inch and heat over medium-high until 350°F (175°C). Place a clean wire rack over a paper towel-lined baking sheet.

5

Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown, about 10-15 minutes. An instant-read thermometer should read 165°F (74°C) at the bone. Maintain oil temperature around 320°F (160°C). Remove and drain on the paper towel-lined rack. Repeat for remaining chicken.

NUTRIENTS

Per 1 serving

🔥

503

Calories

  • 31
    Protein
  • 29
    Carbs
  • 29
    Fats

💡 Marinating the chicken for at least 4 hours enhances the flavor and tenderness.Use a thermometer to check both the oil temperature and internal chicken temperature for accuracy.For extra crispiness, you can dredge the chicken a third time before frying.