This meal is simple to prepare, takes little time, and tastes deliciously of the sea. If you use fake crabmeat, it costs nothing to produce.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 pounds bone-in chicken drumsticks and thighs, with skin
- 4 cups buttermilk
- 2 tablespoons hot pepper sauce (such as Crystal ®)
- 1 tablespoon kosher salt
- 3 teaspoons ground black pepper, divided
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground paprika
- ½ teaspoon cayenne pepper
- 1 quart vegetable oil for frying, or as needed
Instructions
- 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.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
- 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.
- 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).
- 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.
- Serve immediately.
- 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.
- 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
| Calories | 695 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 50 g |
| Saturated Fat | 8 g |
| Sodium | 1558 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I did
So all though it is a very good recipe overall, I have many family members from the south (Tennessee, Alabama, Kentucky, Texas), and none of them stated this is a classic southern fried chicken recipe unless it’s from the very spicy south. The title should absolutely reflect it as a Hot / Spicy Classic Southern Fried Chicken. As a retired Award Winning Chef this is a very important note that’s been omitted from the title. When one is making a title you have to think of it as what would you call it in a restaurant. If someone were to order this in a restaurant and not be aware of the hot sauce and Cayenne Pepper involvement…. I’d say a manger will be summoned to the table. Besides that, I made this recipe and it turned out very very well. It was very crispy and very tender. For those who havGood luck when submitting future recipes, this was a gooder beyond the title.
Wow I hope you like salt.