The Only Way You Should Be Making Fried Chicken!

Ingredients

• 2 lb Chicken Pieces (drumsticks, thighs, or breasts) (bone‑in, skin on for best crispness)
• 2 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch (helps create extra crispness)
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 2 tsp Paprika
• 1 tsp Black Pepper
• 2 tsp Salt
• 1 tsp MSG (Monosodium Glutamate)
• 1 tsp Oregano
• 1 tsp Ground Mustard
• 2 cup Buttermilk (room temperature)
• 2 tsp Dijon Mustard
• 1 tsp Cayenne Pepper
• 1 tbsp Hot Sauce (your favorite brand)
• 4 cup Vegetable Oil (for frying) (high smoke‑point oil)
• 2 tbsp Honey (optional for serving)
• 1 tbsp Additional Hot Sauce (optional for serving)

Instructions

1. Prepare Dry Seasoning

   In a large mixing bowl combine the flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, MSG, oregano, and ground mustard. Whisk until evenly distributed.

   Time: PT5M

2. Make the Buttermilk Marinade

   In a second bowl add about 1 cup of the reserved dry seasoning, then pour in the buttermilk. Stir in the Dijon mustard, cayenne pepper, and hot sauce. Whisk vigorously until the mixture is smooth and slightly thickened.

   Time: PT5M

3. Marinate the Chicken

   Place the chicken pieces in the buttermilk mixture, ensuring each piece is fully submerged. Cover and refrigerate for at least 10 hours (or overnight) for maximum flavor and tenderness.

   Time: PT10H

4. Coat the Chicken

   Remove chicken from the fridge. Let excess liquid drip off, then roll each piece in the remaining dry seasoning mixture, pressing gently to adhere. Ensure an even, thick coating on all sides.

   Time: PT10M

5. Rest the Coated Chicken

   Arrange the coated chicken on a wire rack and let it rest in the refrigerator for 20 minutes. This helps the coating set and prevents it from falling off during frying.

   Time: PT20M

6. Heat the Oil

   Fill the deep fryer or heavy pot with enough oil to submerge the chicken pieces (about 3‑4 inches deep). Heat the oil to 350°F using a thermometer.

   Time: PT5M

   Temperature: 350°F

7. Fry the Chicken

   Working in batches, carefully lower the chicken into the hot oil using tongs. Fry for 12‑13 minutes, turning once, until the exterior is deep golden‑brown and the internal temperature reaches 165°F.

   Time: PT13M

   Temperature: 350°F

8. Drain and Serve

   Remove the chicken with tongs and place on a paper‑towel‑lined wire rack to drain excess oil. Optionally drizzle with honey and extra hot sauce before serving.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

32g

Fat

25g

Fiber

1g