The Best Southern Fried Chicken
If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!
FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN
I’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.
FREQUENTLY ASKED QUESTIONS:
No, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness.
The mixture of the cornstarch and flour helps give it that extra crunchy exterior.
This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.
Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.
I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.
Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1/2 Tablespoons of this seasoning in with the flour/cornstarch mixture).
Note: you will not use this entire amount. Mix it together and use about 2 1/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe.
2 teaspoons salt
½ Tablespoon dried thyme
½ Tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ Tablespoon black pepper
1 Tablespoon mustard powder
2 Tablespoons paprika
2 Tablespoons garlic salt
1 Tablespoon powdered ginger
1 Tablespoon pepper (use white pepper if you have it)
The possibilities are endless. Some of our favorites are: Southern Fried Okra, Potato Salad, Cole Slaw, Butter Swim Biscuits and Macaroni and Cheese.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- whole chicken (cut up) – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs.
- salt, pepper, garlic powder, onion powder – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ.
- buttermilk – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on How to Make Buttermilk (but seriously, try to use the real stuff here).
- hot sauce – this is optional but adds a nice little kick.
- cornstarch – this is what gives you that crispy skin so don’t skip it.
- peanut oil – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil).
HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:
Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl add the flour, cornstarch, salt and black pepper.
Whisk this mixture together until completely combined.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.
Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
HOW TO STORE:
- Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.
- Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.
- If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.
- To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.
CRAVING MORE SOUTHERN RECIPES?
The Best Southern Fried Chicken (+Video)
Ingredients
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 Tablespoons hot sauce
- 2 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- peanut oil (for frying)
- flaked salt (for serving, optional)
Instructions
- Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices.
- Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
- In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside.
- Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly. Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely.
- Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
- Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.
- Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)
- When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
Video
Notes
- You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic!
- The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch.
- We used a whole cut up chicken, you can buy it that way or break down your own.
- Peanut oil is the best for frying this recipe but canola or vegetable work as well.
- I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends!
- Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I rarely ever leave reviews but this recipe was LEGIT!! It has made its way into the special recipe tin to be paired with my waffle recipe
I’ve never been able to make fried chicken before and let me tell you, this recipe is foolproof for those of us who are not experts at frying in oil. If you don’t have a lot of experience or you struggle with making good fried chicken, this is the way to go! So so crispy and the flavor is amazing!
WOW! Fantastic recipe! I love to cook, and realized that I have NEVER made Fried Chicken. Man, I made this for my family and they were blown away! Said I outdid my Grandma (sorry Grandma)…now they said “welp…you are making this weekly now!” HAHA
Thank you for this wonderful recipe, I’m telling everyone about your site!
I’ve never make fried chicken myself. My stepmother was the one who cooked fried chicken, she’s from NC. But I thought I would try this recipe on my own. I’m so glad I did. They turned out excellent! They were moist, great crunch factor, the flavor from the coating was DELICIOUS! I will definitely use this recipe again. I’ve already sent the recipe to my daughter, son and daughter in law!
My daughter had been asking for fried chicken.. it’s hard to find a good flavored fried chicken… I decided to give your recipe a try.. THE BEST OMG SO DELICIOUS THE WHOLE FAMILY LOVED IT.. THANK YOU VERY MUCH…
You are so kind Arlene – thanks so very much! I am so happy to hear you had success with this one!!
can I make this with skinless chicken?
tried your recipe, I added more liquid heat [franks red hots] since I enjoy a spicier piece of deep fat fried chicken, turned out quite good if I say so myself [only 1 eating it sooooo], follow so will C where your recipes goodness goes
thanks
Made this chicken recipe for the first time today. It won’t be the last time, I assure you! This fried chicken is absolutely the best I have ever made in my 70 + years. I will use the KFC spices next time just for fun. Thanks and God bless you!
The method and frying coating are delicious!The family loved it. my question is frying without getting the coating too dark. is it possbile to fry to light brown then finish in oven to reach being done to the bone area? If possible what temp should oven be and should chicken be lightly tented. I made chicken thighs. ( I guess my final product does not look like your picture if checken posted) :)Thank you for a reply.
Hi Patty! I think you could for sure. Can you tell me which frying method you used just so I can maybe help pin down what might be the problem? One thing you can do is let the meat come closer to room temperature before frying. It is possible the meat is just a bit too cold when it goes in the fryer so the crispy coating is getting done but the meat hasn’t had a chance to get up to temperature 🙂
Best fried chicken ever! Mine turned out absolutely perfect – no issues at all and the flavor is perfection. Thank you, thank you!!
This recipe was excellent. My only complaint is the leftovers were nothing like when first came off the stove. The skin was soggy (I did let them cool at room temp with no lid and in the fridge with no lid until they were cold, then covered). The skin didn’t taste anything like it did the day before. and the meat texture wasn’t the same either. If you’re gonna eat it all in one sitting, I give it five stars.
Great recipe! First time in 40 years of cooking I made fried chicken that had great flavor, I did also add some MSG. Made the buttermilk with fresh lemons and whole milk.
I have one of the newer Whirlpool piece of crap stoves that the burners either glow bright red or nothing, they are terrible for frying anything unless you want everything saturated with oil after standing there for hours. So I’m gonna try this recipe tonight by deep frying the chicken in the oven using a deep baking dish. Hopefully it will turn out crispy and juicy and not be grease logged. If it doesn’t work, I guess it’ll be taken out tonight but I got to give it a try.
I am in Hawaii the stores here don’t cc sale buttermilk what can I do?
You can make it: https://www.thecountrycook.net/how-to-make-buttermilk/
can I use boneless skinless chicken breats abd thighs? will it still be crispy? Will the batter fall off
best fried chicken recipe ever. it’s definitely best to soak overnight in the buttermilk. I used the KFC spices and deep fried it.
how much KFC spice you use? and did you use in buttermilk or flour?
it was soo good i would recommend it was so good juicey and tender
a little note about this: I used this to fry up chicken hearts, and the results were beautiful! note though that because they’re tiny, you can get away with 7 or 8 of them at a time, and it only takes about 3-4 minutes for the frying process. other than that, I am extremely happy with the results and I think this will be my new way of frying chicken hearts!
Love hearing that Zacc – thanks so much!
That sounds AMAZING! I never would have thought of using this recipe for hearts. Now I want to try it with gizzards! I imagine I’d have to pressure cook them first so they wouldn’t be too chewy…
Soak the gizzards in buttermilk overnight and will not that extra step
I have been making fried chicken for 50 years and this is absolutely the best! I don’t have a deep fryer so I just used a pan. Perfect.
Well that is certainly an amazing compliment coming from such an experienced cook! Thanks so very much Betty – that really means a lot!
Hey! My husband loves fried chicken so wanted to do this for him, but we have a baby now and wanted to do a roasted version of this. Can I just add the chicken with the batter to the oven? Any tips on how to have it as crispy as possible in the oven (I know i won’t be the same, just want a healthy version for the baby).
Thanks!!
I haven’t oven tested this I’m sorry. I’m sure you can google an oven fried chicken recipe though. Congrats on the baby!
we have made this several times. loves it but have had an issue with the breading coming off during frying. we are using a cast iron skillet. any ideas?
Let it sit for a little longer before frying so the breading gets really tacky & kinda sticky. Slowly dip each piece in the oil as it bubbles around the breading then you can put the rest of the piece in. This gives a chance for the breading to kind of “seal” a bit before fully frying. I hope that makes sense! So happy you love it!
it does thank you!
I just fried up this recipe tonight and it was moist and delicious!
Wish I could add my pics with this review.
I’m working on it Wayne – because I’d love to see photos! Thank you so much for coming back to comment though – I really do appreciate it!
Excellent recipe! The family raved about the chicken. Crispy outside and juicy and tender inside. Will definitely save this recipe. Thanks Brandie!
Hi Brandie!!!
Just made this awesome chicken and it was just about perfect! Nice crispy crunch and well-seasoned.
I do have a question, like you I’m using a basket type fryer. I’m finding that the pieces that I have been frying in later batches are sticking to the basket, thus ripping off that yummy coating. I am coating the next back while the initial batches cooks, so the coating is on about 15 mins or so. Any thoughts to why the coating is sticking to the fryer basket?
Thanks again for the fantastic recipe!
Hi Mike!! So happy you enjoyed it! So what you may want to do is not put the chicken in the basket before lowering. I think what is happening is some of the breading is sticking to the basket a bit each time. So slowly dip each chicken piece into the fryer one at a time (keep the basket in the oil) and allow the oil to bubble around each piece before allowing it to fully submerge. This will help keep the breading onto the chicken and less of it getting into the basket. Then just use the basket to drain the oil when lifting the chicken out when it is done. Hope that helps!
Thanks Brandie that makes 100% total sense…..we will be frying some this w/e and I will let you know how it goes! 🙂
Great recipe!
Excellent recipe very easy to follow and ingredients are everyday pantry items. The chicken (even the breast) was very crunchy outside while inside remained moist and tender. Delicious. I am using this recipe always. Two thumbs up.
I made two batches of boneless breasts cut into strips in my Dutch oven. 2 important tips. 1. Make sure the oil is hot enough and 2. Don’t skip the step of allowing the coating to become pasty before frying. That step made the breading stick! I used Crisco for the first batch and Canola for the second. Canola worked better. Fried cleaner and I could taste the hot sauce more. love your recipe. This is the best fried chicken I’ve ever made. My husband and picky teenager agree.
I tried this recipe twice. Did not work for me. Chicken was not tender. Fried it in avocado oil and used an electric skillet at 300. It still browning too fast leaving the interior too bloody. I give up
Why did you use avocado oil? That is not recommended and I never mention it as an option in the recipe. It may have a high smoke point but it adds a nutty and grassy flavor that is not conducive to authentic southern fried chicken. Also, electric skillets have hot points because of where the coils are located and you can end up with very hot areas and cooler areas. As I stated above in the recipe, I would recommend a deep fryer – it heats evenly and the chicken never comes into contact with the heating elements. Also you never mentioned if you marinated the chicken in buttermilk as directed. The chicken is extremely moist and tender when marinated with the buttermilk and spices. A lot of people skip that step and I mention several times not to and you have to do it for the full length of time. It makes ALL the difference. It really helps to follow the directions exactly as given or you can’t expect the recipe to turn out the same.
I’ve never been able to make good fried chicken – until now! My grandma would be so proud!!
W O W. Anyone looking for a southern fried chicken recipe should look no further. Best. fried. chicken ever.
Thank you!!
Came out amazing! Super tender, super crispy!
Best Fried Chicken recipe ever!! Seasonings – everything on point.
This is an excellent fried chicken recipe. Simple recipe if you follow the instructions. Husband said best batch of fried chicken I have ever made. I will make again and again! Thank you for the recipe and easy to follow instructions.
Thank you for the recipe. I used the 11 herbs and spices in my flour/cornstarch mix. I left the chicken to sit a bit so as to become pasty, then cooked in vegetable oil in my frying pan. My problem was the coating disintegrated into the oil while cooking. The residue eventually burned on the bottom of the pan by the time I was done cooking all the pieces of chicken. Not sure what I did wrong but with what little-bit was left on the chicken tasted pretty good — not exactly like KFC but closest I’ve found so far. Will try the recipe again for taste comparison without the KFC seasoning next time.
This was so good! Loved the seasoning – all of it!
Will this work in air fryer?
This wasn’t designed for the air fryer but I do have other recipes on the site that I did create for the air fryer.
Absolutely delicious! Turned out perfect for me!
I am 36 and have been trying to fry chicken (I like) for the longest. This is the first recipe I tried, and mastered, so it’s safe to say this is the best and the only way I want my Fried Chicken from here on out. Thank you for sharing!
OMG I can make fried chicken!! this has been hands down THE BEST recipe for Southern fried chicken that was easy and turned out prefect. I have Ever made my husband (whose picky) even hadb3 helpings.
thank you for sharing
OMG what a recipe absolutely fantastic got my chicken from local butcher all cut up and ready, cooked to perfection stunning.
Nope – too hot and chicken burns.
your oil could have been to high and use less hot sauce or omit it altogether
This recipe is a keeper. So delicious! Thank you for sharing your recipe with us.
This recipe produces the best fried chicken I have ever eaten. My family was impressed with the flavor and texture of freshly fried chicken. I doubled the recipe using 16 pieces with an even mix of breasts, legs, thighs and wings. I found that at even 325 degrees the breasts would darken too much before fully cooking. Next time I will cook the smaller pieces first at 325-350 degrees and cook the breasts at about 300 degrees to get the right color when done.
So what do you do if you’re lactose intolerant? You just don’t get to eat good fried chicken? Your insistence on buttermilk really turned me off. Is there *no* way to cook good fried chicken without it, or do you just not care about people who have different dietary issues than you do?
You just need to find a website that caters to folks with lactose intolerance. There are thousands out there. I am not familiar with that particular health issue so for many reasons (including legal) I would never tell someone with that health issue what they should do since I am not trained nor an expert on that health condition. You just need to find someone else. I am not the site for you. Just Google “Dairy Free Fried Chicken” – I am a southern cook and that is my area of expertise, I am not a dairy free cook but there are a ton out there on the internet. Good Luck!
Wow.
Do you *always* come across as so whiny and judgemental in EVERY recipe on which you comment? Lordy, you sound like a real Karen.
I too am lactose intolerant, and yet with a few simple gnashes of a lactaid pill, I’m able to enjoy this delicious recipe. I’d recommend you do the same and chill TF out. And a friendly reminder: you are not obligated to use this recipe or make this dish, so maybe the next time you want to ask about an alternative to an ingredient, you could try to do so in a respectful way.
Thank you for saying what I so wanted to say to this person. If the recipe isn’t good for his/her dietary issues, just don’t use it and find another recipe. This person was rude and just a bit strange.
I’m crying! I’ve never been able to make good fried chicken! This came out so tender and the seasoning was on point. Thank you Brandie!! I can’t wait to try your other recipes!!
Awww Keisha! Thank you SO much!! This makes me so happy to read and I really appreciate you coming back to comment and let me know!! Yay!
Well David, you make this recipe and you chase it with a large glass of milk and you take your sorry self to the bathroom and go sit on the toilet. When you get done there go have you some ice cream! I also want to add, you are a selfish self-centered POS! By the way, this recipe was most delicious! Five stars!
you can sub buttermilk for pickle juice and it should retain moisture and it will give it a very tangy kick
Amazing!! We love this so much
Did you really just complain about a recipe because of an ingredient you can’t eat? Wonder if the solution is to not eat that ingredient.
Lmfao make it with soy milk and vinegar duh
No need to get angry, you can make your own buttermilk with lactose free milk and vinegar 🙂 of course there are other alternatives found online if you google it. I’m often found making recipe adjustments if some one I’m cooking for has an allergy and I don’t think it is the person who is sharing their recipe’s job to cater to every know allergy.
Soak the chicken in an iced salt water mix for an hour or two. BTW nobody OWES you a vegan alternative. Check your privilege.
If you haven’t made this – you are missing out! Honestly, I have never been able to make good fried chicken but it’s not just the ingredients that make this good, it is the very detailed instructions with all the step by step photos and video too. It was hard to mess up because literally any question you might have, Brandie has answered it and it was all so very helpful. Thanks so much for all the work you put into all your recipes. It is much appreciated! My Granny would be so proud of me 🙂
Omg the absolute best I’ve ever made, and I don’t cook fried chicken much. I used a deep fryer this time and followed the directions to the TEE and came out amazing! Thank you love for sharing your recipe❤️ I’m already getting requests to cook again lol!
With ❤️from Houston Texas ❤️
After trying to watch the video, which was interrupted twice within 30 seconds with ads, then the 30-40 ads in the write up… I am skipping the recipe and going to another site. There is no reason to have THIS MANY ads for one recipe.
This turned out perfect! I used a deep fryer as suggested so that I could keep the temperature consistent. I have a hard time doing that with cast iron and it can get so hot so quick and even when I turn down the heat, it stays so hot still for so long since cast iron holds onto heat. So I think if you are not used to frying regularly, I highly suggest a deep fryer. This recipe turns out perfect that way and the flavor is INCREDIBLE! Thank you!!
Thanks so much Helen! I think that is great advice. I think we get so used to seeing everyone make southern fried chicken in a cast iron skillet and while that is a traditional method – unless you are used to frying in one very frequently and are an expert at managing it and where the heat source is hitting on the bottom, it can be tricky to use and you can easily burn the chicken before the middle is done so I always recommend a deep fryer to keep that heat consistent.
Mark, go complain somewhere else! Nobody cares that you have to go find another recipe! You really missed out on a fantastic recipe!
Will this work with cauliflower instead of the chicken for a vegetarian option?
I’ve never tried it so I really can’t say for certain.
If you try it, definitely let us know 🙂
AWESOME ABSOLUTELY AWESOME
Thanks so much Greg!
Just a quick question. For the hot sauce, is it only franks that you recommend?
Use your favorite! That’s just my personal favorite 🙂
Thanks for the recipe, I want to give it a go but can you tell me if you allow the chicken in the buttermilk to return to room temperature before coating and frying?
Andrew, that is a great question! I usually take the chicken out as the oil is heating up. It gets pretty close to room temperature by that point but maybe still a bit cool.
Very, very good. Juicy chicken and flavorful crunchy skin. I am not super comfortable with frying so made this in the deep fryer. I highly recommend the deep fryer. I know it is tempting to cook it in a cast iron pan because that feels more authentic but I think unless you are super comfortable frying in a cast iron pan or dutch oven, don’t do it. It is a constant monitoring of heat with those and you have to have a good eye for how the chicken is cooking and constantly adjust. A deep fryer is much more reliable and I think it turns out absolutely perfect. Thank you!
We did all chicken breasts. Used a deep fryer with peanut oil. So good and incredibly flavorful. Everyone was impressed that I made it ha!
This recipe was great! I also made in a deep fryer and like others have said, I highly recommend using a deep fryer. It controls the heat so much better. I made the dark meat first since it takes longer, then I put in the white meat.