Description
This Crispy Fried Chicken recipe features juicy, flavorful chicken thighs and drumsticks marinated in a buttermilk brine with cayenne pepper sauce for a spicy kick. The chicken is coated in a seasoned flour and cornstarch mixture and fried to golden perfection, ensuring a crunchy exterior and tender inside. Perfect for a satisfying homemade classic fried chicken meal.
Ingredients
Units
Scale
Buttermilk Brine
- 6 chicken thighs skin-on, bone-in
- 6 chicken drumsticks skin-on, bone-in
- 3 cups buttermilk
- 1/2 cup Frank's RedHot Cayenne Pepper Sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
Dredging Mixture
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
Frying
- 1 quart vegetable oil for frying
Instructions
- Prepare the Chicken: Pat 6 chicken thighs and 6 chicken drumsticks dry with paper towels to remove any excess moisture. Trim off any excess loose skin, if any.
- Make the Buttermilk Brine: In a large mixing bowl, stir together 3 cups buttermilk, 1/2 cup Frank’s RedHot Cayenne Pepper Sauce, 2 teaspoons salt, and 1 teaspoon black pepper. Use tongs to submerge the chicken thighs and drumsticks in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours and up to 24 hours for maximum flavor and tenderness.
- Heat the Oil: When ready to cook, pour enough oil into a large heavy skillet to reach about 3/4 inch to 1 inch deep. Heat the oil to 350°F (175°C).
- Prepare the Dredging Mixture: While the oil is heating, combine 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon salt, 1 tablespoon paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon white pepper, and 1 teaspoon cayenne pepper in a shallow dish or large resealable plastic bag. Mix until evenly distributed.
- Bread the Chicken: Remove one piece of chicken at a time from the buttermilk mixture, letting any excess drip off. Place the chicken in the dredging mixture, ensuring it is completely coated. Press the mixture onto the chicken lightly, then shake off any excess coating.
- Fry the Chicken: Carefully place 3 to 4 pieces of chicken in the hot oil at a time, being careful not to overcrowd the skillet. Fry the chicken for approximately 14 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F (74°C). For dark meat, aim for 172 to 175°F for best results. Monitor the oil temperature, keeping it between 300°F and 350°F, adjusting the heat as necessary to maintain this range.
- Drain and Rest: While frying, set a wire rack over a baking sheet. Remove cooked chicken with tongs and place on the wire rack. Optionally, keep chicken warm in a 200°F (93°C) oven while frying the remaining pieces. Allow the chicken to rest for at least 10 minutes before serving.
Notes
- Adjust the hot sauce amount in the buttermilk brine to taste; for milder flavor, use less or omit.
- Test if the oil is hot enough by dropping a small pinch of the flour mixture into it—it should sizzle immediately.
- Avoid overcrowding the skillet as it will lower oil temperature and reduce crispness; fry in batches for best results.
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
