Description
This soul food classic is the real deal—juicy, seasoned to the bone, and wrapped in a golden, ultra-crispy crust. The spicy buttermilk brine brings deep flavor and tenderness, while the seasoned flour coating delivers that satisfying crunch with every bite. A Southern comfort food legend made right in your kitchen.
Ingredients
Spice Blend
4 tbsp smoked paprika
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp kosher salt
2 tbsp coarsely ground black pepper
1 tbsp Italian seasoning
3 tsp ground cayenne pepper
Buttermilk Brine
2½ cups buttermilk
¼ cup Louisiana Hot Sauce
Fried Chicken
4 lbs bone-in, skin-on chicken (breasts, thighs, drumsticks, wings)
3 cups all-purpose flour
1 cup cornstarch
5 tsp baking powder
4 cups peanut oil (for frying)
Instructions
Make the Spice Blend
In a small bowl, mix all spices. Set aside 3 tbsp for flour coating; the rest will season the chicken and brine.
Brine the Chicken
In a large bowl or zip-top bag, combine buttermilk, hot sauce, and most of the spice blend (save some for dredging).
Add chicken, ensuring it’s submerged. Refrigerate and marinate for at least 4 hours, ideally overnight.
Prepare Dredging Mixture
In a large bowl, whisk flour, cornstarch, baking powder, and reserved spice blend.
Dredge the Chicken
Remove chicken from brine, letting excess drip off.
Dredge thoroughly in the seasoned flour mix. Press to coat well. Set aside for 15 minutes before frying.
Fry the Chicken
Heat peanut oil to 350°F (175°C) in a deep fryer or large pot.
Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temp hits 165°F.
Drain on a wire rack over paper towels.
Notes
Crispy, spicy, and irresistibly juicy—this fried chicken brings soul to the table and joy to every bite.
- Prep Time: 20 mins
- Cook Time: 15 minutes
Nutrition
- Calories: 620 per serving
- Fat: 42g per serving
- Carbohydrates: 22g per serving
- Fiber: 1g per serving
- Protein: 38g per serving