Fried Chicken

Prep Time 1 day 30 minutes
Cook Time 20 minutes
Total Time 1 day 50 minutes
Course Main Course
Cuisine American


  • Dutch oven


  • 3 cups whole buttermilk
  • 3 tablespoons hot sauce divided
  • 2 lbs boneless skinless chicken breasts
  • 3 large eggs
  • 1/3 cup water
  • 4 cups all-purpose flour
  • 2 1/2 tbsp salt
  • 3 tsp cayenne pepper
  • 2 tsp freshly ground black pepper
  • 2 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 4 cups peanut oil


  • Pound chicken breasts flat and cut into large pieces (i.e., chicken fingers/tenders)
  • Add cut chicken to large zipper storage bag
  • Stir together buttermilk and 2 tablespoons of the hot sauce in large bowl
  • Pour buttermilk mixture over chicken pieces, massaging chicken to coat thoroughly
  • Refrigerate chicken in mixture overnight
  • Whisk together eggs, water, and 1 tablespoon hot sauce in a medium bowl
  • Stir together flour, salt, cayenne pepper, freshly ground black pepper, smoked paprika, and garlic powder in a large bowl
  • Pour oil to a depth of 2 1/2 inches in a large Dutch oven or deep skillet and heat to 325°F over medium-high heat
  • Remove chicken from buttermilk mixture and discard mixture
  • Dredge chicken pieces in flour mixture, shake off excess flour, dip chicken pieces in egg mixture, and dredge again in flour mixture, shaking off excess flour
  • Add chicken to hot oil, 6-8 pieces at a time, and fry until golden brown and cooked through, approximately 8-10 minutes. Adjust heat as needed to maintain an oil temperature of 325°F
  • Allow cooked chicken pieces to drain on paper towels and repeat as needed with remaining chicken pieces.
Keyword chicken