Ingredients
– 2 1/2 pounds chicken breasts, thighs, or tenders for the base
– 1 large onion cut into chunks for marinade flavor
– 3 cloves of garlic for savory punch
– 2 tablespoons of hot sauce for mild kick
– 2 teaspoons of garlic salt to season and boost garlic notes
– 1 teaspoon of smoked paprika for smoky essence
– 1 teaspoon of poultry seasoning for tenderizing and herb flavors
– 2 cups of buttermilk to tenderize and add tanginess
– 3 large eggs to bind marinade and help coating stick
– 2 1/2 cups of all-purpose flour as the foundation of coating
– 1/4 cup of cornstarch for extra crunchy texture
– 1 tablespoon of baking powder to make crust light and airy
– 2 teaspoons of garlic salt for added seasoning
– 1 teaspoon of garlic powder to amplify garlic taste
– 1 teaspoon of smoked paprika for smoky flavor reinforcement
– 1 teaspoon of onion powder to balance spices
– 1/2 teaspoon of oregano to introduce herbal note
– 1/2 teaspoon of thyme to add earthy aroma
– 1 pack of seasoning mix similar to sazon for vibrant flavors
– 4 to 5 cups of vegetable oil for frying to achieve perfect golden crust
Instructions
1-First, prepare the chicken by cutting 2 1/2 pounds of chicken into even pieces and patting them dry. This helps the marinade stick better and promotes that golden crust.
2-Next, mix the buttermilk marinade: combine 2 cups of buttermilk, 3 large eggs, 1 large onion cut into chunks, 3 cloves of garlic, 2 tablespoons of hot sauce, 2 teaspoons of garlic salt, 1 teaspoon of smoked paprika, and 1 teaspoon of poultry seasoning in a bowl.
3-Marinate the chicken pieces in this mixture, then refrigerate for at least 4 hours or overnight. This step is crucial for tender fried chicken, as it lets the flavors soak in.
4-In a large bowl, prepare the flour dredge by combining 2 1/2 cups of all-purpose flour, 1/4 cup of cornstarch, 1 tablespoon of baking powder, 2 teaspoons of garlic salt, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1/2 teaspoon of oregano, 1/2 teaspoon of thyme, and 1 pack of seasoning mix.
5-Remove the chicken from the marinade, letting excess drip off, then coat each piece thoroughly in the flour mixture. Heat 4 to 5 cups of vegetable oil in a deep pan to 350°F. Fry the chicken pieces for 12-15 minutes per side until golden brown and the internal temperature hits 165°F.
6-After frying, drain the chicken on a wire rack to keep it crispy. For a healthier twist, consider baking it at 400°F for 25-30 minutes as mentioned.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🕒 Marinate the chicken for at least 4 hours or overnight to maximize tenderness and flavor.
🌡️ Use a thermometer to monitor oil temperature and maintain 350°F for even frying without burning.
🥣 Press the flour coating firmly onto the chicken to ensure the crust sticks well and remains crispy after frying.
- Prep Time: 15 minutes
- Marinating Time: 4 hours to overnight
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Marinating, Frying
- Cuisine: American
- Diet: Contains Gluten
Nutrition
- Serving Size: 1 piece (approx. 6 oz)
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg