Crispy Fried Chicken Made Easy: Prep-Ahead & Stress-Free

Ingredients

10 Pieces of Leg and Thighs (skin on)

16 oz. Buttermilk

2 oz. Pickle Juice

2 tbsp. Hot sauce

1 tsp. Garlic Powder

1 1/2 tsp. Paprika

1/2 tsp. Cayenne Pepper

1 tbsp. Kosher Salt

1 tsp. Black Pepper

House Autry or Louisiana Chicken Fry Mix

Directions

1. Combine all ingredients besides the flour in a container and refrigerate overnight for a minimum of 12 hours.
2. Take a sheet pan and put in the flour mix along with several tablespoons of the marinated liquid. This helps create the craggy and crispy crust on the chicken.
3. Press in the chicken into the flour and make sure to get all the nooks and crannies.
4. Lay the chicken on a wire rack for at least 10 minutes to rest.
5. Bring a dutch oven or a fryer to 350 F.
6. Fry the chicken for around 12-15 minutes until the internal temperature reads 165F at the thickest point.

Tips

• If you are freezing the chicken for later use then account for a longer cook time.
• Temperature will drop once you add in chicken. The oil will be around 270-300F when cooking.
• Don’t overcrowd the fryer. You will end up with a crust that falls off and an uneven cook.
• Feel free to make your own breaded flour. We found that the premade ones work great and easy for a weeknight dinner.