Description
A budget-friendly recipe for crispy, juicy Southern fried chicken using overlooked bone-in, skin-on thighs and drumsticks. This method ensures a shatteringly crisp crust and tender meat without breaking the bank.
Ingredients
Scale
- 3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 4 to 6 cups vegetable oil (for frying)
- 1 tablespoon kosher salt (for brine)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1 tablespoon salt (for dredge)
Instructions
- Rinse chicken pieces under cold water and pat completely dry with paper towels.
- In a large bowl, mix buttermilk with 1 tablespoon of salt. Submerge chicken, cover, and refrigerate for at least 30 minutes (up to 12 hours).
- In a large shallow dish, whisk together flour, cornstarch, black pepper, garlic powder, onion powder, paprika, cayenne, thyme, white pepper, and 1 tablespoon of salt.
- Pour 2-3 inches of vegetable oil into a Dutch oven or heavy pot. Heat over medium-high heat to 350°F (175°C).
- Remove one piece of chicken from buttermilk, letting excess drip off. Place in flour mixture, press firmly to coat, flip, and press again. Shake off excess flour.
- Carefully lower chicken into hot oil using tongs. Fry in batches to avoid overcrowding. Fry dark meat for 12-15 minutes per side, flipping halfway, until internal temperature reaches 175°F-185°F (79°C-85°C).
- Remove chicken from oil and place on a wire cooling rack. Let rest for 5-10 minutes before serving.
Notes
Ensure chicken is completely dry before dredging to prevent oil splatter and ensure crispiness. Do not overcrowd the pan, as this drops the oil temperature and leads to greasy chicken. Dark meat benefits from being cooked to a higher internal temperature (175°F-185°F) to break down connective tissue. Leftovers taste better the next day as spices meld into the meat.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1-2 pieces of chicke
- Calories: 650
- Sugar: 2
- Sodium: 1200
- Fat: 45
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 1
- Protein: 40
Keywords: Southern fried chicken, budget dinner, cheap chicken cuts, crispy fried chicken, buttermilk chicken, dark meat chicken, comfort food, easy dinner