A crispy, golden Southern classic made with love — just the way Mama Clara would fix it.
Prep Time: 20 minutes (plus 1 hour marinating)
Cook Time: 20–25 minutes
Total Time: 1 hour 45 minutes
Servings: 4–6 servings
Ingredients
For the Chicken
- 3–4 lbs chicken pieces (thighs, legs, wings, breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional but recommended)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
For the Seasoned Flour
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper (optional for heat)
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
For Frying
- Vegetable oil, peanut oil, or canola oil (enough for deep frying—about 2–3 inches in the pot)
Directions
1. Marinate the Chicken
- In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, onion powder, and garlic powder.
- Add chicken pieces, making sure they’re fully coated.
- Cover and refrigerate for at least 1 hour (overnight for maximum tenderness and flavor).
2. Prepare the Seasoned Flour
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, salt, and black pepper.
- Dredge each piece of marinated chicken in the seasoned flour, pressing firmly to create a thick, crunchy coating.
- Place coated chicken on a baking sheet and let it rest for 10 minutes. This helps the crust stick.
3. Heat the Oil
- Pour oil into a deep pot or cast-iron skillet, filling it 2–3 inches deep.
- Heat oil to 325–350°F — the sweet spot for crispy, juicy chicken.
4. Fry the Chicken
- Gently lower chicken pieces into the hot oil, being careful not to overcrowd the pot.
- Fry dark meat pieces for 12–15 minutes and white meat for 8–10 minutes, turning halfway.
- Chicken is done when golden brown, crispy, and internal temp reaches 165°F.
- Remove chicken and place on a wire rack to keep it crispy — not on paper towels (which can soften the crust).
5. Serve with Love
Pair with mashed potatoes, collard greens, cornbread, or anything your heart desires.
Let the chicken rest 5 minutes before serving.
