This Slap Ya Momma Fried Chicken is crispy, juicy, and packed with Southern-inspired flavor. Chicken is soaked in a seasoned buttermilk marinade, coated in a boldly spiced flour mixture, and fried until beautifully golden and crunchy. It’s the kind of comfort food that disappears fast!
Ingredients
For the Chicken
- 3 lbs chicken pieces
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Seasoned Coating
- 2½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
For Frying
- Vegetable or peanut oil, as needed
Instructions
1. Marinate the Chicken
Place the chicken pieces in a large bowl.
Whisk together the buttermilk, egg, hot sauce, salt, and black pepper. Pour the mixture over the chicken, making sure every piece is coated.
Cover and refrigerate for at least 2 hours, or preferably overnight.
2. Prepare the Coating
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, Cajun seasoning, thyme, oregano, black pepper, cayenne pepper, and salt.
Mix thoroughly so the seasonings are evenly distributed.
3. Coat the Chicken
Remove a piece of chicken from the buttermilk marinade, allowing the excess to drip off.
Dredge it thoroughly in the seasoned flour, pressing the flour onto the chicken to create a thick coating.
For extra-crispy chicken, dip the piece back into the buttermilk and coat it in the flour mixture a second time.
Repeat with the remaining chicken.
4. Heat the Oil
Pour enough oil into a deep, heavy-bottomed skillet or Dutch oven to come about halfway up the sides.
Heat the oil to 350°F (175°C).
5. Fry the Chicken
Carefully place the chicken pieces into the hot oil without overcrowding the pan.
Fry in batches, turning occasionally, until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Depending on the size of the pieces, this usually takes about 12–18 minutes.
6. Drain and Rest
Transfer the fried chicken to a wire rack set over a baking sheet. Let it rest for a few minutes before serving.
Tips for Extra-Crispy Chicken
- Marinate the chicken overnight for deeper flavor and juicier meat.
- Cornstarch helps create a lighter, crunchier coating.
- Press the flour firmly onto the chicken so the coating adheres well.
- Fry in batches to prevent the oil temperature from dropping too much.
- Keep the oil around 350°F (175°C) while frying.
- Use a thermometer to make sure the thickest part of the chicken reaches 165°F (74°C).
Serving Suggestions
Serve this crispy fried chicken with creamy mashed potatoes, coleslaw, biscuits, cornbread, macaroni and cheese, or buttery corn. A drizzle of hot honey or your favorite dipping sauce makes it even better.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 3–4 days.
For the crispiest leftovers, reheat the chicken in an oven or air fryer until hot and crunchy.