I tried this recipe on the weekend and my family LOVED it. I was concerned that the amount of Cayenne pepper might be excessive, but it was just right. I don’t remember the last time I made Southern Fried Chicken, but, my family loved it enough to request a repeat!
This recipe gets my family’s approval. The chicken is flavorful and the crust is perfectly crispy. I’ll definitely be making this one again.
Instead of using drums & thighs , I used boneless chicken tenders . They were super crispy & very well seasoned as I used my own mix of spices . I added adobo , garlic powder , onion powder & Sazon & it was crunchy every bite of the way 🤗
I am reviewing the buttermilk marinade only. It made for the most moist and delicious chicken. I took some other reviewers suggestions and let my drumsticks marinate overnight (by the time I cooked the chicken it was probably about 14 hours). I skinned them first because I hate the skin that much, threw together some breadcrumbs and seasonings for my coating, and baked the drumsticks at 375 for about 45 minutes, turning once. My party guests loved it and I got a ton of compliments! The chicken was so moist and tender with just a kick of heat. I will use this marinade over and over again.
I agree with others, you need to double or possibly triple the spices. It could be very good, but we found if made as is, it is very bland. Nice crunch to the coating though, and the chicken was moist.
Mix all your spices together before you put it on the chicken. Be sure to fry on medium heat to make sure the meat is thoroughly cooked through. Thighs usually take longer to fry than drumsticks. Lower heat if skin is already brown but you want to cook the meat more And any leftover buttermilk batter can be frozen and reused for another batch of chicken!
Liked it, but I wish it were a little spicier. Maybe I’ll add some cayenne to the flour mix, too. We put it on Cornish hens and put them in the deep fryer, so maybe took some of the flavor away. Will for sure make again.
2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying.
Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. The nutrition data for this recipe also includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.