North Carolina Dipped Fried Chicken
A tangy, crispy Southern-style fried chicken marinated in buttermilk and hot sauce, coated in a seasoned flour and cornmeal mix for reliably juicy results.
Ingredients
For the Marinade
- 1 Whole chicken, cut into pieces (about 3.5–4 lb) Ask the butcher to cut, or cut yourself into 8-10 pieces; skin-on for best crisp.
- 2 cups Buttermilk Use cultured buttermilk; substitute 2 cups milk plus 2 tbsp lemon juice for a quick replacement.
- 2 tbsp Hot sauce Use your preferred hot sauce; sriracha adds garlicky heat, Louisiana-style gives vinegary bite.
For the Coating
- 2 cups All-purpose flour Provides structure; substitute half-purpose gluten-free flour blend for gluten-free options.
- 1/2 cup Cornmeal Fine or medium grind; coarse grind increases crunch but may be gritty.
- 2 tsp Salt Adjust to taste; kosher salt measures differently than table salt.
- 1 tsp Black pepper Freshly ground for best aroma.
- 1 tsp Paprika Smoked paprika deepens flavor; sweet paprika keeps it milder.
For Frying
- 2 cups Oil for frying Enough for 1-inch depth in skillet; use high-smoke-point oil such as peanut, vegetable, or canola.
Instructions
Phase 1: Marinate
- Combine buttermilk and hot sauce in a large bowl and whisk until uniform.
- Submerge chicken pieces in the marinade and press down so all skin contacts the liquid.
- Cover the bowl and refrigerate for at least 1 hour or overnight for deeper flavor.
Phase 2: Prepare Coating
- Mix flour, cornmeal, salt, black pepper, and paprika in a shallow bowl until evenly blended.
- Set the coating bowl near your work surface and leave room for a tray to hold coated pieces.
Phase 3: Dredge
- Remove one piece of chicken from the marinade, allowing excess to drip back into the bowl.
- Coat the chicken thoroughly in the flour-cornmeal mixture, pressing gently to form an even crust.
- Place coated pieces on a clean tray and repeat until all pieces are dredged and ready to fry.
Phase 4: Fry and Finish
- Heat oil in a large skillet over medium-high heat until it reaches a steady shimmer but not smoking.
- Arrange chicken pieces skin-side down in a single layer without crowding the pan.
- Fry chicken until golden brown on the first side, about 7-10 minutes depending on piece size.
- Flip pieces and continue frying until an instant-read thermometer reads 165 degrees F in the thickest part.
- Transfer fried chicken to paper towels to drain briefly and rest; serve hot within ten minutes for best texture.
Notes
For best results, control oil temperature, fry in small batches, and allow chicken to rest after frying.