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Fried Chicken
Prep Time
15 Minutes
Cook Time
45 Minutes
Ingredients
12
Servings
8-10
Ingredients
Marinade
2 tablespoons Jazzy Seasoning
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups buttermilk
4 pounds bone-in, skin-on chicken thighs and drumsticks
Breading
1 1/2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons Jazzy Seasoning
4 cups all-purpose flour
Canola oil, for frying
Instructions
- 1 Make the marinade: In a large bowl, add the Jazzy spice blend, salt, pepper, and buttermilk and whisk to combine.
- 2 Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
- 3 Make the breading: In a large bowl, add the salt, pepper, Jazzy spice blend, and flour and whisk to combine.
- 4 Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet.
- 5 Heat 1 inch of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
- 6 Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.
- 7 Enjoy!
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