Betty's Derby Fried Chicken
Crispy, flavorful, and utterly satisfying, Betty's Derby Fried Chicken is the ultimate comfort food experience. This recipe begins with juicy chicken drumsticks marinated overnight in tangy buttermilk and hot sauce, ensuring tenderness in every bite. The signature crispy coating comes from a masterful blend of seasoned all-purpose flour and cornstarch, infused with paprika, garlic powder, onion powder, and a touch of cayenne for a tantalizing kick. Double-dipped for extra crunch, each piece is fried to golden perfection, creating a deliciously crunchy exterior that locks in the moist, savory chicken. Perfect for family dinners or casual gatherings, serve this Southern-style fried chicken with classic sides like creamy coleslaw or buttery mashed potatoes for a meal that’s sure to impress. Indulge in this fried chicken masterpiece that’s crispy, juicy, and packed with bold flavors!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 pieces chicken drumsticks
- 500 ml buttermilk
- 2 tablespoons hot sauce
- 300 grams all-purpose flour
- 50 grams cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 large eggs
- 1.5 liters vegetable oil
Directions
Step 1
In a large mixing bowl, combine buttermilk, hot sauce, and 1 teaspoon of salt. Place the chicken drumsticks in the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours or preferably overnight.
Step 2
In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 2 teaspoons of salt, and black pepper.
Step 3
In another bowl, beat the eggs and set aside.
Step 4
Remove the chicken from the marinade and let any excess buttermilk drip off. Dip each drumstick into the flour mixture, coating evenly. Then dip into the beaten eggs, and return to the flour mixture for a second coat. Gently press the flour onto the chicken to create a thick crust.
Step 5
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 175°C (350°F). The oil should be deep enough to fully cover the chicken pieces.
Step 6
Carefully fry the coated chicken drumsticks in batches, avoiding overcrowding the pot. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is deep golden-brown and cooked through. The internal temperature should reach 74°C (165°F).
Step 7
Remove the fried chicken from the oil using a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
Step 8
Allow the fried chicken to rest for a few minutes, then serve hot with your favorite sides like coleslaw or mashed potatoes.
Nutrition Facts
| Serving size | (3249.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14531.0 |
| Total Fat 1429.8g | 0% |
| Saturated Fat 223.8g | 0% |
| Polyunsaturated Fat 853.1g | |
| Cholesterol 1172.7mg | 0% |
| Sodium 9062.4mg | 0% |
| Total Carbohydrate 310.8g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 26.9g | |
| Protein 239.7g | 0% |
| Vitamin D 350.1IU | 0% |
| Calcium 830.5mg | 0% |
| Iron 25.8mg | 0% |
| Potassium 3192.7mg | 0% |
Source of Calories