Ingredients
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4 pounds bone-in chicken drumsticks and thighs, with skin
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4 cups buttermilk
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2 tablespoons hot pepper sauce (such as Crystal ®)
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1 tablespoon kosher salt
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3 teaspoons ground black pepper, divided
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3 cups all-purpose flour
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2 teaspoons kosher salt
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1 ½ teaspoons onion powder
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1 teaspoon garlic powder
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1 teaspoon ground paprika
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½ teaspoon cayenne pepper
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1 quart vegetable oil for frying, or as needed
Directions
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Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
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Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
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Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
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Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
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Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
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Serve immediately.
Cook's Notes:
Small to medium pieces work best for frying because they cook evenly. If using larger bone-in chicken breasts, cut them in half to ease the process.
You can use a large zip-top bag to coat chicken instead of a bowl, if preferred.
Editor's Notes:
Nutrition data for this recipe includes the full amount of buttermilk marinade and flour batter. The actual amount consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
695 | Calories |
34g | Fat |
46g | Carbs |
50g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 695 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 8g | 39% |
Cholesterol 142mg | 47% |
Sodium 1558mg | 68% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 6% |
Total Sugars 6g | |
Protein 50g | 100% |
Vitamin C 4mg | 5% |
Calcium 174mg | 13% |
Iron 5mg | 26% |
Potassium 615mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.