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  • Writer's pictureNicole Kuhn

Fried Chicken

It's a southern classic- fried chicken. Everyone loves a good piece of crispy and juicy fried chicken. Try out this recipe that will leave them coming back for seconds!





  • 1 chicken, broken down (breasts, legs, wings, thighs)

  • 1 pint buttermilk

  • Tony Chachere's Butter and Jalapeno Injectable Marinade with Injector

  • 2 cups flour

  • 1-2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1-2 tsp cayenne pepper

  • 1 pinch salt and pepper


  • Inject each piece of chicken with the Tony Chachere's injectable, being sure to inject on both sides. (Follow instructions on package)

  • In a large bowl or ziplock bag, add the chicken, buttermilk, and a pinch of salt and pepper. Marinate for at least 30 minutes or overnight.

  • In a cast iron pan or large skillet, heat about 1.5 centimeters of oil over medium high heat.

  • On a large plate combine the flour, smoked paprika, garlic powder, cayenne pepper, salt and pepper. Mix to combine.

  • Remove the chicken from the buttermilk mixture and coat it evenly in the flour and spice mixture.

  • Once the oil has reached about 330ºF, add in the chicken pieces. Cook for 25-30 minutes until golden brown and the internal temperature has reached 165ºF.

  • When done cooking, transfer to a paper towel lined plate.

  • Serve warm and enjoy! (If you need to keep the chicken warm, place it in the oven on the keep warm function or the lowest temp and let keep warm until ready to serve)

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