JesseEatzCrispy, nostalgic, high-protein centerpiece meal that's perfect for family dinners with that authentic Southern crunch and juicy interior.
In a large bowl, whisk together the buttermilk, 2 tsp salt, and 1 tsp black pepper for the marinade. Add the chicken pieces, ensuring they're fully submerged. Cover and refrigerate for 4-24 hours.
Longer marinate = more tender chicken.
In a shallow dish, combine the flour, paprika, cayenne, 1 tbsp salt, and 1 tsp black pepper for the dredge.
Mix well for even seasoning.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere. Place on a wire rack and let rest 10-15 minutes.
Resting helps the crust set for extra crispiness.
In a large Dutch oven or deep fryer, heat vegetable oil to 325-350°F.
Use a thermometer for perfect temp control.
Fry chicken in batches, 3-4 pieces at a time, for 12-15 minutes or until golden brown and internal temperature reaches 165°F. Maintain oil temp between 325-350°F.
Don't overcrowd to avoid dropping the temp.
Transfer fried chicken to a wire rack over a baking sheet to drain. Rest 10 minutes before serving.
Resting redistributes juices for max flavor.
Marinate overnight for maximum tenderness. Use a cast iron Dutch oven for frying to get that even heat. Drain on a wire rack to keep it crispy. Pairs fantastic with coleslaw and cornbread.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.