Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!
This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.
Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.
Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.
Fried Chicken Recipe
Ingredients for Fried Chicken:
- 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
- 2 C. buttermilk
- 2 tsp. hot sauce
- vegetable oil, for frying
- 2 tsp. seasoned salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1 C. Clabber Girl Corn Starch
- 1 C. all-purpose flour
- 2 tsp. Clabber Girl Baking Powder
- 1 3/4 C. water
Directions for Fried Chicken:
Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.
Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.
Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.
In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.
Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.
Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.
Using tongs, slowly place the chicken into the hot oil to fry.
Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.
Remove fried chicken from oil and drain on a wire rack over paper towel before serving.