Ingredients
Scale
- 1 whole chicken, cut into 8 pieces or about 3 1/3 pounds chicken pieces of choice
- 3 cups all-purpose flour
- 5 cups canola oil for frying
- 4 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper or chili powder
Instructions
- In a large bowl, whisk together buttermilk, salt, black pepper, and cayenne pepper or chili powder until blended.
- Add the chicken pieces to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to infuse into the chicken.
- Remove chicken from the refrigerator after marinating.
- Heat the canola oil in a deep skillet or fryer to 350°F.
- Prepare a basket lined with paper towels for draining the fried chicken.
- Place the flour in a large bowl.
- Dredge each marinated chicken piece in the flour, ensuring an even thick coating, and shaking off any excess flour.
- Fry the chicken in batches, being careful not to overcrowd the pan.
- Cook each piece for about 7 minutes on each side or until golden brown and crispy.
- Drain the fried chicken on the paper towel-lined basket.
- Serve the fried chicken warm with fries and your favorite dipping sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crispy chicken, let the dredged pieces sit for 15 minutes before frying.
Using fresh buttermilk enhances the flavor and tenderness of the chicken.
Adjust the amount of cayenne pepper according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 405 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 1g
- Sodium: 700mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg