Kickin Fried Chicken

 

 

 

 

 

 

 

 

Ingredients

Marinade:

1 tablespoon olive oil

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust for heat)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup buttermilk (or milk + 1 tsp vinegar)

1 ½ pounds chicken pieces (drumsticks, thighs, or tenders)

Coating:

1 ½ cups all-purpose flour

½ cup cornstarch

1 teaspoon salt

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon chili powder

½ teaspoon baking powder

For Frying:

Vegetable oil (enough for 2–3 inches in skillet)

 

Instructions

1. Marinate the Chicken

In a large bowl, mix olive oil, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and onion powder.

Stir in the buttermilk and add chicken pieces.

Cover and refrigerate for at least 2 hours (or overnight for max flavor).

 

2. Prepare the Coating

In another bowl, combine flour, cornstarch, salt, paprika, pepper, chili powder, and baking powder.

Remove chicken from the marinade, letting excess drip off, then dredge in flour mixture until evenly coated.

For extra crunch, dip coated chicken back in buttermilk and dredge in flour again (double-dip method).

 

3. Fry It Up

Heat oil in a deep skillet to 350°F (175°C).

Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through.

Drain on paper towels or a wire rack.

 

4. Serve

Sprinkle with a pinch of salt right after frying.

Serve hot with honey drizzle, spicy mayo, or coleslaw on the side.