Ingredients
Scale
- 3 lbs bone-in (skin-on) chicken pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- Peanut or vegetable oil (for frying)
Instructions
- Whisk together buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large bowl.
- Poke holes in the chicken with a fork and submerge the pieces in the brine. Cover and refrigerate for at least 4 hours, preferably overnight.
- In another bowl, combine flour, cornstarch, baking powder, kosher salt, and Italian seasoning; whisk to blend.
- Remove chicken from the brine, letting excess drip off, and coat thoroughly in the flour mixture. Press the flour onto the skin to build a good crust; shake off any excess.
- Heat oil in a cast iron skillet to 325°F. Fry chicken skin-side down for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F.
- Transfer cooked pieces to a wire rack to drain and rest a few minutes before serving.
Notes
Brine the chicken up to 24 hours in advance for deeper flavor. Fried chicken can be stored in the fridge for 3–4 days or frozen for up to 2 months.
- Prep Time: 240 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: fried chicken, soul food, buttermilk brine, crispy chicken