Fried Chicken

Ashley D


This fried chicken has a crispy outside and a tender inside. The breaded can be made as spicy as you want it to be. Its fall off the bone goodness. Try with ranch or honey bbq both are tasty as well.

☆☆☆☆☆ 0 votes
Deep Fry


4 Tbsp
1 Tbsp
black pepper
2 Tbsp
cayenne pepper
2 tsp
onion powder
2 tsp
garlic powder
2 tsp
smoked paprika
1 Tbsp
dijon mustard
3 Tbsp
4 c
2 c
all purpose flour
chicken, drumsticks or pieces
1 bottle
vegetable or canola oil


1Mix together spices, and pour half into a gallon size ziplock bag. Pat the chicken with the other half of the spice mix. Pierce with a fork all over.
2Pour buttermilk over chicken in a large bowl, cover with plastic wrap and refrigerate at least 2 hrs.
3Pat the chicken dry, and place in the ziplock bag with the flour and the spices mixed together inside. In small batches shake the chicken until coated.
4Pour oil in fryer or dutch oven, and heat to 360F. Fill about 1/3 of the way with oil.
5Cook chicken in small batches, or the temp of the oil will drop which means a soggy crust…yuck!
6Cook for 12 – 15 min until golden brown, and the internal temp if 160F or higher. Drain on paper towels.
7If necessary you can bake in the oven if the chicken is not up to temp yet. Bake @ 325 until done. Enjoy!

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Hashtag: #Fried Chicken