Description
A homemade version of the famous fast-food fried chicken using a shake-and-fry method for a crispy, spicy, and juicy result without needing a deep fryer.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons hot sauce (e.g., Frank’s RedHot)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 tablespoon salt
- Vegetable oil or peanut oil (for frying)
Instructions
- In a large bowl, whisk together buttermilk, egg, and hot sauce. Season with a pinch of salt and pepper. Submerge chicken pieces, cover, and refrigerate for at least 2 hours or overnight.
- In a large bowl, combine flour, cornstarch, cayenne, paprika, garlic powder, onion powder, thyme, oregano, celery salt, black pepper, and salt. Whisk thoroughly.
- Remove one piece of chicken from the buttermilk, letting excess drip off. Place it into a large resealable bag with about 1/3 of the flour mixture. Seal and shake vigorously for 10-15 seconds until coated. Place on a wire rack.
- For extra crunch, dip the coated chicken back into the buttermilk bath, then place it back into the bag with the remaining flour mixture. Shake again until the coating is thick and craggy.
- Let the coated chicken sit on the wire rack for 10-15 minutes to allow the coating to set.
- Pour oil into a Dutch oven until it is about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C).
- Carefully lower chicken pieces into the hot oil using tongs. Fry in batches to avoid overcrowding. Cook for 12-15 minutes for thighs and drumsticks, turning occasionally, until internal temperature reaches 165°F (74°C) and crust is deep golden brown.
- Remove chicken from oil and place on a wire rack. Let rest for 5-10 minutes before serving.
Notes
Ensure oil temperature stays between 325°F and 375°F. If the oil is too cool, the chicken will be greasy; if too hot, the spices will burn. Letting the coated chicken rest before frying helps the breading adhere. For a lighter option, bake at 400°F for 35-40 minutes.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (thigh, with
- Calories: 375
- Sugar: 1
- Sodium: 800
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 1
- Protein: 25
Keywords: fried chicken, popeyes copycat, southern comfort food, shake and fry, crispy chicken, spicy chicken, homemade fried chicken