CopyCat Fried Chicken
A delightful dish bringing southern comfort with crispy, golden-brown exterior and juicy, tender interior, perfect for gatherings and family dinners.
Ingredients
Chicken and Marinade
- 3 lbs chicken pieces (bone-in, skin-on) Key for achieving classic fried texture.
- 3 cups buttermilk Helps tenderize the chicken and infuses flavor.
- 2 tablespoons Louisiana hot sauce Adds a kick of heat.
Coating Ingredients
- 2 cups all-purpose flour Creates the crispy coating.
- 2 teaspoons smoked paprika Adds depth and character.
- 1 teaspoon garlic powder Brings a savory punch.
- 1 teaspoon onion powder Rounds out the seasonings.
- 1 teaspoon cayenne pepper Adjust to taste for heat.
- 1 teaspoon white pepper Enhances overall flavor.
- 1 teaspoon black pepper Adds warmth and spice.
- 1 teaspoon kosher salt Essential for seasoning.
Frying
- Oil for frying (canola or peanut oil) Important for achieving a crispy finish.
Instructions
Preparation
- In a large bowl, whisk together the buttermilk and Louisiana hot sauce until blended. Submerge the chicken pieces completely in the marinade, cover, and refrigerate for at least 4 hours or overnight for best results.
- After marinating, remove the chicken from the buttermilk mixture and let it sit at room temperature for about 20 minutes.
Cooking
- Heat the oil in a deep fryer or large pot to 350°F (175°C).
- In a separate bowl, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt. Mix well.
- Dredge each piece of chicken in the flour mixture, ensuring it's coated completely. Shake off the excess flour.
- Carefully place the chicken pieces in the hot oil, frying in batches. Fry for about 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (75°C).
- Transfer the fried chicken to a wire rack to drain excess oil and let it rest for about 10 minutes before serving.
Notes
Serve at family gatherings or with classic sides like coleslaw, biscuits, or fries. Consider adding sweet potato pie for a complete meal. Store leftovers in an airtight container for up to 3 days.