The Best Fried Chicken Ever❗️🤯

Ingredients

• 8 pieces Chicken Pieces (Bone‑in, skin‑on thighs or drumsticks for maximum crispness)
• 1 cup Buttermilk (Full‑fat for best flavor and tenderness)
• 2 tablespoons Olive Oil (Drizzle for seasoning; extra‑virgin recommended)
• 1 tablespoon Hot Sauce (Adjust to preferred heat level)
• 2 tablespoons All‑Purpose Seasoning (Store‑bought or homemade blend of salt, pepper, herbs)
• 1 teaspoon Paprika (Smoked or sweet, according to preference)
• 1 teaspoon Garlic Powder
• 1 teaspoon Citrus Blend (Lemon or orange zest powder; adds bright flavor)
• 0.5 teaspoon Salt
• 1 cup All‑Purpose Flour (Sifted)
• 0.5 cup Corn Starch
• 4 cups Vegetable Oil (High smoke‑point oil for deep frying)

Instructions

1. Make the seasoning blend

   In a small bowl combine the all‑purpose seasoning, paprika, garlic powder, citrus blend, and salt. Stir until evenly mixed.

   Time: PT5M

2. Season the chicken

   Pat the chicken pieces dry with paper towels. Drizzle 1 tbsp olive oil over them, then toss with half of the seasoning blend until every surface is coated.

   Time: PT5M

3. Prepare the buttermilk marinade

   In a mixing bowl whisk together the buttermilk, the remaining half of the seasoning blend, hot sauce, and the other 1 tbsp olive oil.

   Time: PT3M

4. Marinate the chicken

   Submerge the seasoned chicken in the buttermilk mixture, cover, and refrigerate for at least 30 minutes (up to overnight for maximum flavor).

   Time: PT30M

5. Make the flour coating

   In a large bowl (or zip‑top bag) combine the flour, corn starch, and the remaining seasoning blend. Mix thoroughly.

   Time: PT5M

6. Coat the chicken

   Remove each piece from the buttermilk, letting excess drip off. Toss the chicken in the flour mixture, pressing firmly so the coating adheres. Place coated pieces on a tray and let rest 5 minutes.

   Time: PT10M

7. Heat the oil

   Fill the deep pot with enough vegetable oil to submerge the chicken (about 4 cups). Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to monitor.

   Time: PT10M

   Temperature: 350°F

8. Fry the chicken

   Working in batches, carefully lower the chicken pieces with tongs. Fry 8‑10 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 350°F

9. Drain and rest

   Transfer the fried chicken to a wire rack set over a baking sheet or onto paper towels. Let rest 5 minutes before serving to allow juices to settle.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g