This recipe creates a crispy, flavorful batter for that perfect Southern-fried chicken experience.
Ingredients
- For the Dry Mix:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust for desired spice level)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- For the Wet Mix:
- 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar or lemon juice)
- 1 large egg
- 1 tablespoon hot sauce (optional, for an extra kick)
- Oil for frying (vegetable oil, peanut oil, or canola oil)
Instructions
- Prepare the Dry Mix: In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Prepare the Wet Mix: In a separate bowl, whisk together the buttermilk, egg, and hot sauce (if using).
- Dredge the Chicken: Heat oil in a large pot or Dutch oven to 350°F (175°C). Pat your chicken pieces dry with paper towels. Dredge each piece in the dry mix, then dip it in the wet mix, and finally coat it again generously in the dry mix.
- Fry the Chicken: Carefully lower the chicken pieces into the hot oil, avoiding overcrowding the pot. Fry for 8-12 minutes per side, or until golden brown and cooked through (165°F internal temperature).
- Drain and Cool: Transfer the fried chicken to a wire rack placed over a paper towel-lined plate to drain excess oil. Let cool slightly before serving.
Tips:
- For extra crispy chicken, double dredge the chicken pieces (dip twice in both the wet and dry mix).
- Let the chicken rest for at least 10 minutes before cutting into it, to allow the juices to redistribute.
- Use a thermometer to ensure the oil temperature stays around 350°F (175°C) for even cooking.
