Super tender, juicy fried chicken in a crispy, crunchy, flavorful coating. Serve with mashed potatoes and corn for the perfect 50's Prime Time meal!
Credit: cinderellasapron.com
Ingredients
- 2.5 to 3 pounds of chicken pieces (drums, thighs, etc.)
- 3 cups buttermilk (you can also add 2 Tbsp. lemon juice to milk to make buttermilk)
- 1/4 cup hot sauce
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups flour
- 1/2 cup cornstarch
- 1 Tablespoon salt
- 1 Tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspooon oregano
- 1 teaspoon basil
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- crisco for frying (you can use vegetable oil instead)
Directions
1.Combine the buttermilk, hot sauce, 2 teaspoons salt and 1 teaspoon of pepper. Place chicken pieces in a ziptop bag and place in a large bowl. Pour the milk mixture over the chicken. Seal the bag and shake to combine. Marinate the chicken in the refrigerator for 4 hours, or up to overnight. 2. Meanwhile, make the dredge by combining the flour, cornstarch and spices in another large zip top bag. When the chicken is done marinating, drain from the liquid and place a few pieces at a time into the dredge bag. Shake around until the pieces are fully coated. 3. In a large cast iron skillet, melt 1 inch of crisco and bring to 350 degrees F. Fry 2 to 3 chicken pieces at a time, about 7 minutes per side, or until the internal temperature reaches 165 degrees F. Place on a wire rack. To keep the chicken pieces warm and crispy, place in a 250 degree oven while frying the remaining pieces. 4. Serve with garlic mashed potatoes and corn! 
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