The Only Way You Should Be Making Fried Chicken
The Only Way You Should Be Making Fried Chicken! is a medium Southern American recipe that serves 4. 520 calories per serving. Recipe by That Savage Kitchen on YouTube.
Prep: 20 min | Cook: 18 min | Total: 53 min
Cost: $18.10 total, $4.52 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains dairy, Contains mustard
Allergens: Gluten (flour, cornstarch), Dairy (buttermilk), Mustard
Ingredient Substitutions
- Instead of All-Purpose Flour: bread flour, gluten‑free flour blend
- Instead of Cornstarch: potato starch
- Instead of Buttermilk: milk + 1 tbsp lemon juice
- Instead of Dijon Mustard: yellow mustard
- Instead of Cayenne Pepper: hot paprika
- Instead of Vegetable Oil (for frying): peanut oil, canola oil
- Instead of Honey (optional for serving): maple syrup
Equipment Needed
- Large Mixing Bowl
- Second Mixing Bowl
- Whisk
- Tongs
- Deep Fryer or Heavy‑Bottomed Pot
- Candy or Deep‑Fry Thermometer
- Wire Rack
- Paper Towels
- Plate for Marinating
- Meat Pounder (optional) (optional)
Critical Steps — Do Not Skip
- Ensuring the oil stays at a steady 350°F
- Resting the coated chicken for 20 minutes to set the crust
- Coating the chicken evenly with the seasoned flour‑cornstarch blend
Chef Tips from the Video
- Use a candy thermometer for precise oil temperature control
- Add a pinch of sugar to the dry seasoning for extra caramelization
- For extra crunch, double‑dip: after the first flour coat, dip back into the buttermilk and coat again before the final rest.
Troubleshooting
Coating falls off during frying
Make sure the chicken is well‑chilled after coating and that the oil is hot enough before adding the pieces.
Chicken is soggy inside
Check that the oil stays at 350°F and fry for the full 12‑13 minutes; use a meat thermometer to confirm 165°F internal temperature.
Oil splatters excessively
Pat the chicken dry before coating and let the coated pieces rest in the fridge; this reduces moisture that causes splatter.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Wrap tightly and freeze for up to 2 months
Room temperature: Do not store at room temperature; food safety risk
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance and keep refrigerated
- Coated chicken can be refrigerated for up to 4 hours before frying
- Freeze marinated, uncoated chicken for later use; thaw before coating
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Southern American cuisine?
Fried chicken became a staple in the Southern United States during the 19th century, blending African cooking techniques of deep‑frying with European seasoning traditions. It evolved into a comfort food symbol of hospitality and is often served at family gatherings, holidays, and community events.
What are the traditional regional variations of fried chicken in Southern American cuisine?
In the Deep South, buttermilk marinades and a cornmeal‑flour coating are common, while the Carolinas favor a lighter, peppery batter. Nashville hot chicken adds a spicy cayenne glaze after frying, and Texas-style versions may include a sweet honey glaze similar to the one suggested in this recipe.
How is fried chicken traditionally served in the Southern United States?
It is typically served hot, accompanied by sides such as coleslaw, mashed potatoes, biscuits, and sweet tea. In many Southern households, a drizzle of honey or hot sauce is added at the table, just as the host suggests in this video.
What occasions or celebrations is fried chicken traditionally associated with in Southern American culture?
Fried chicken is a centerpiece at church potlucks, family reunions, Fourth of July picnics, and holiday meals like Thanksgiving and Christmas, symbolizing abundance and communal sharing.
What authentic ingredients are essential for traditional Southern fried chicken versus acceptable substitutes?
Authentic ingredients include bone‑in chicken, buttermilk, all‑purpose flour, and a blend of spices like paprika, garlic powder, and cayenne. Substitutes can include milk with lemon juice for buttermilk, gluten‑free flour blends, or different hot sauces, but the flavor profile will shift slightly.
What other Southern dishes pair well with this fried chicken from That Savage Kitchen?
Serve it alongside classic Southern sides such as creamy coleslaw, buttery biscuits, mac and cheese, or a fresh cucumber salad. A glass of sweet tea or a cold craft beer complements the heat of the chicken nicely.
What makes this fried chicken recipe from That Savage Kitchen special in Southern cuisine?
The recipe combines a cornstarch‑enhanced flour coating for extra crunch, a long‑hour buttermilk‑mustard brine for deep flavor, and a precise 350°F oil temperature, delivering a uniquely crispy yet juicy bite that stands out among typical Southern fried chicken recipes.
What are the most common mistakes to avoid when making fried chicken from That Savage Kitchen?
Common errors include not marinating long enough, coating the chicken while it’s still wet, frying at an incorrect oil temperature, and overcrowding the pot, all of which can lead to soggy or unevenly cooked chicken.
Why does this fried chicken recipe use cornstarch in the coating instead of only flour?
Cornstarch absorbs less oil and creates a lighter, crisper crust. Mixing it with flour gives structure while still delivering that signature crunch the creator emphasizes.
Can I make the fried chicken ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours, then coat and refrigerate for up to 4 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months, reheating in a hot oven to retain crispness.
What texture and appearance should I look for when frying this chicken?
The exterior should be a deep golden‑brown, glossy crust with a noticeable crunch when pressed. Inside, the meat should be moist, tender, and register 165°F on a meat thermometer.
What does the YouTube channel That Savage Kitchen specialize in?
That Savage Kitchen focuses on bold, flavorful home‑cooking tutorials with a strong emphasis on comfort food classics, often adding a modern twist or personal flair, as demonstrated in this fried chicken episode.
How does the YouTube channel That Savage Kitchen's approach to Southern cooking differ from other Southern cooking channels?
That Savage Kitchen blends traditional Southern techniques with unconventional flavor boosters like MSG and hot sauce, and presents the recipes with a candid, humorous style that encourages experimentation, setting it apart from more formal Southern cooking channels.
Last updated: August 30, 2026
