Ingredients
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1 whole chicken, cut into 8 pieces
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2 cups buttermilk
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3 large eggs
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7 dashes hot sauce
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2 tablespoons kosher salt, divided
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2 tablespoons freshly ground black pepper, divided
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2 cups all-purpose flour
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1 tablespoon onion powder
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 teaspoon dried oregano
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1 teaspoon cayenne pepper
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1 quart vegetable oil for frying, or as needed
Directions
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Combine chicken, buttermilk, eggs, hot sauce, 1 tablespoon salt, and 1 tablespoon black pepper in a large bowl. Stir until coated. Cover and refrigerate for at least 20 minutes or up to overnight,
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Combine flour, remaining 1 teaspoons salt, remaining 1 tablespoon black pepper, onion powder, garlic powder, paprika, oregano, and cayenne in a large bowl; whisk until well combined. Set a wire rack over a rimmed baking sheet.
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Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off into flour dredge. Drop chicken into flour dredge. Coat evenly in the flour mixture, pressing dredge onto chicken. Set pieces on the prepared wire rack. When all pieces are coated, dredge and press each piece a second time; return chicken to the wire rack.
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Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Place a clean wire rack over a paper towel-lined baking sheet.
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Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to the prepared clean wire rack. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken. Serve immediately.
From the Editor
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 503 | Calories |
| 29g | Fat |
| 29g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 503 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 5g | 26% |
| Cholesterol 148mg | 49% |
| Sodium 1158mg | 50% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 31g | 62% |
| Vitamin C 1mg | 1% |
| Calcium 114mg | 9% |
| Iron 3mg | 18% |
| Potassium 391mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
