Step 1: Prep the Dredging Station
- In one bowl, whisk together the eggs, buttermilk, and hot sauce.
- In another bowl, combine all dry ingredients for the seasoned flour mix.
Step 2: Batter the Chicken
- Dip each chicken piece in the dry flour mix →
- Then dip into the egg wash →
- Then back into the flour again.Press the flour onto the chicken to form a thick coating — this is the crispy magic!
Step 3: Fry to Golden Perfection
- Heat oil in a deep pan or fryer to 325–350°F (163–177°C).
- Fry chicken in batches for 12–15 minutes, depending on size, until deep golden and internal temp reaches 165°F (74°C).
- Place on a wire rack or paper towels to drain excess oil.
Serve With:
- Buttermilk biscuits, mashed potatoes, or mac & cheese
- Sweet tea and honey butter on the side
- A drizzle of hot honey for next-level flavor
Pro Tips:
- For ultra-crispy crust, double dip: flour → egg → flour
- Let the battered chicken rest for 10 minutes before frying to help the coating stick
- Want it even crispier? Add ¼ cup cornstarch to the flour mix