| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 fryer chicken, cut into 10 pieces
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup hot sauce
- 1/2 cup buttermilk
- 3 large eggs
- Peanut oil, for frying
- 2 1/2 cups self-rising flour
Instructions
- Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine.
- Cover and marinate, refrigerated, at least 2 hours and up to 4.
- In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F.
- Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes.
- Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1088 |
| Total Fat | 81 g |
| Saturated Fat | 18 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 244 mg |
| Sodium | 1333 mg |
Reviews
I saw this episode in 2016 and decided to try it. Everyone in my family loved it, including my super picky in-laws! Five years later and I’m still frying chicken this way. Thanks for the wonderful recipe Katie!
I have never been able to make fried chicken that you’d want to eat. I remember watching Katie make this and had some chicken I needed to cook so I decided to try it. The idea of marinating in buttermilk, hot sauce and eggs saved a lot of effort and cleanup. Due to my work schedule the chicken ended up marinating for about 12 hours. I also removed it from the fridge about an hour before cooking it to get the chill out. I used my deep fryer with the peanut oil heated to 325 degrees. 15 minutes in the oil got the internal temperature to 165 degrees, then finished them in a 250 degree oven for 20 minutes to make sure all of the internal temperatures were consistent.Great homemade fried chicken! Will definitely make it again. Thanks Katie!
Everyone loved this fried chicken – they were nervous because of my failed attempts in the past and all of the mess – this turned out amazing and very little mess. Hubs loved it the most. Thanks Katie!
I started using this method to fry my chicken a couple of years ago and never went back to my original way of frying chicken! Comes out perfect everytime!
Really great. Crispy and tender. I’ll use this recipe again and again.
Delicious cold too!
This is THE best fried chicken recipe I have ever prepared! The seasoning is great, the longer the chicken can soak the better in my opinion. I love the quick fry and finishing in the oven . . . Makes for crisp skin & juicy meat. I always find with other recipes that the skin fries to a crisp long before the meat is cooked so this recipe helps that issue immensely! Thanks Katie!
This was the first fried chicken I ever attempted to make at home and I was particularly attracted to it since it didn’t have to cook in the oil the entire time. It was really good. I served it over mashed potatoes, and drizzled the chicken with honey. This was the most success I ever had frying anything and I’m sure it was because I didn’t have to leave it in the oil as long as other recipes.
Husband and I saw the show.That night I tried it. Delicious tender and juicy! Made it this way 4 times now. Love it!
We watched this episode and just had to try this recipe. Problem we didn’t have any chicken however we had a big grouper filet. Cut the grouper into nuggets, marinaded for approximately an hour. Next grouper nuggets we have ever had!