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Fried Chicken
Crispy Southern fried chicken with a seasoned buttermilk batter — juicy inside and impossibly crunchy outside.
Ingredients
Instructions
Mix buttermilk with hot sauce, soak chicken pieces overnight.
Mix flour with all spices and 1 tsp salt.
Remove chicken from buttermilk, let excess drip off.
Dredge each piece in seasoned flour, pressing to coat well.
Rest coated chicken 15 minutes for coating to set.
Heat oil to 175C, fry chicken in batches 12-15 minutes.
Internal temperature should reach 75C.
Drain on a rack and serve immediately with hot sauce and pickles.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
