Ingredients
Chicken and Marinade
- 6 chicken thighs (skin-on, bone-in)
- 6 chicken drumsticks (skin-on, bone-in)
- 3 cups buttermilk
- 1/2 cup Frank’s RedHot Cayenne Pepper Sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
Dredging Mixture
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
For Frying
- 1 quart vegetable oil (for frying)
Instructions
- Prepare the chicken: Pat the 6 chicken thighs and 6 chicken drumsticks dry with paper towels to remove any excess moisture. Trim off any excess loose skin if present.
- Make the marinade: In a large mixing bowl, stir together 3 cups buttermilk, 1/2 cup Frank’s RedHot Cayenne Pepper Sauce, 2 teaspoons salt, and 1 teaspoon black pepper. Submerge the chicken pieces in the marinade using tongs to ensure they are fully coated. Cover and refrigerate for at least 4 hours or up to 24 hours for best flavor and tenderness.
- Heat the oil: When ready to cook, pour vegetable oil into a large heavy skillet to about 3/4 inch to 1 inch depth and heat the oil to 350°F (175°C).
- Prepare the dredging mixture: In a shallow dish or resealable plastic bag, combine 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon salt, 1 tablespoon paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon white pepper, and 1 teaspoon cayenne pepper. Mix thoroughly until well blended.
- Bread the chicken: Remove one piece of chicken at a time from the buttermilk marinade, allowing excess to drip off. Coat completely in the dredging mixture, pressing lightly to adhere, then shake off any excess flour.
- Fry the chicken: Carefully place 3–4 pieces of chicken in the hot oil without overcrowding. Fry for about 14 minutes, turning halfway through, until golden brown and cooked through, with an internal temperature of 165°F (74°C) for white meat, or 172–175°F for dark meat. Maintain oil temperature between 300–350°F by adjusting heat as needed.
- Drain and keep warm: Use tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Optionally, keep chicken warm in a 200°F (93°C) oven while frying remaining pieces.
- Rest and serve: Allow the chicken to rest for at least 10 minutes before serving to enhance juiciness and crispness.
Notes
- Marinating the chicken overnight intensifies flavor and tenderness.
- Maintaining oil temperature is crucial for crispy, non-greasy chicken.
- Do not overcrowd the skillet to ensure even cooking and crispiness.
- You can adjust cayenne pepper quantity for desired spice level.
- Use a meat thermometer to ensure chicken is cooked safely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
