Description
A classic Southern Fried Chicken recipe featuring juicy, tender chicken pieces with a crispy, golden crust. Marinated in a flavorful egg and buffalo sauce mixture, seasoned with a blend of spices, and fried to perfection in peanut oil for a deliciously crunchy and savory dish.
Ingredients
For the Marinade
- 3 eggs
- ⅓ cup water
- ¼ cup buffalo sauce
For the Chicken and Seasoning
- 1 whole chicken cut into parts or 8 pieces of your favorite parts
- 1 teaspoon kosher salt
- 25 cracks black pepper, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For Coating
- 2 cups self-rising flour
For Frying
- Peanut oil for frying (enough for deep frying, about 3 inches in depth)
Instructions
- Preheat the Oil: Heat peanut oil to 350°F using a deep fryer or a heavy-bottomed skillet or Dutch oven, ensuring the oil is at least 3 inches deep but not overfilled.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, water, and buffalo sauce until fully combined. Set aside.
- Season the Chicken: Season all sides of the chicken pieces with kosher salt, half of the black pepper (about 5 cracks), garlic powder, and onion powder. Set the chicken aside to let the flavors meld.
- Prepare the Flour Mixture: In another large bowl, mix the self-rising flour with the remaining black pepper (about 20 cracks). Set aside.
- Coat the Chicken: Dip each piece of seasoned chicken into the egg mixture, letting any excess drip off. Then, thoroughly coat each piece with the flour mixture, shaking off any excess flour.
- Fry the Chicken: Carefully place coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry dark meat for 13-14 minutes and white meat for 8-10 minutes, turning halfway through if needed to ensure even golden brown crispiness. The chicken is cooked when the internal temperature reaches 165°F.
- Drain and Serve: Remove the chicken from oil and place on a wire rack over a sheet tray to keep crispiness and prevent excess oil absorption. Sprinkle a little more kosher salt on top immediately while still hot. Serve the chicken warm.
Notes
- Use a thermometer to monitor oil temperature for consistent frying results.
- Do not overcrowd the pan to maintain oil temperature and achieve crispy crust.
- Use a wire rack for draining fried chicken to keep it crispy instead of placing it directly on paper towels.
- Adjust buffalo sauce quantity depending on spice tolerance or omit for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
