My Mom's Fried Chicken
Get ready to savor the taste of home-cooked comfort with My Mom’s Fried Chicken—a crispy, golden delight that’s irresistibly juicy on the inside. Perfectly marinated in tangy buttermilk and hot sauce, this recipe ensures each bite is infused with flavor and tenderness. Coated in a flavorful blend of flour, cornstarch, and spices like paprika, thyme, and cayenne pepper, the chicken is fried to crunchy perfection. Whether you're cooking dinner for the family or hosting a gathering, this soul-warming dish pairs beautifully with sides like creamy mashed potatoes or zesty coleslaw. Elevate your fried chicken game with this easy, crowd-pleasing recipe that celebrates nostalgic flavors and homemade goodness.
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Ingredients
- 8 pieces chicken drumsticks and thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cayenne pepper
- 4 cups vegetable oil (for frying)
Directions
Step 1
In a large bowl or resealable plastic bag, combine buttermilk and hot sauce. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 2
In another large bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Mix well to create the breading mixture.
Step 3
Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Place the breaded chicken on a baking rack to rest for 10-15 minutes.
Step 4
Heat vegetable oil in a large, deep skillet or Dutch oven over medium heat. The oil should be around 350°F (175°C). Test the oil by dropping a small pinch of flour into it; it should sizzle immediately.
Step 5
Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Step 6
Using tongs, transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil.
Step 7
Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread, and enjoy!
Nutrition Facts
| Serving size | (2581.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11072.7 |
| Total Fat 1053.8g | 0% |
| Saturated Fat 169.8g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 765.7mg | 0% |
| Sodium 6172.2mg | 0% |
| Total Carbohydrate 275.9g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 25.1g | |
| Protein 218.8g | 0% |
| Vitamin D 293.8IU | 0% |
| Calcium 731.5mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2965.2mg | 0% |
Source of Calories