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Copycat Country Fried Chicken

Close-up of several pieces of golden brown, crispy Copycat Country Chicken served on a white plate.
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This recipe replicates the flavor and crispy texture of popular country-style fried chicken using a seasoned buttermilk soak and double-dredge method.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Vegetable oil, for frying

Instructions

  1. Place chicken pieces in a large bowl. Pour buttermilk and hot sauce over the chicken. Mix to coat completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, cayenne pepper, thyme, and oregano. This is your dry dredge mix.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece thoroughly in the dry mix, pressing the coating firmly onto the chicken.
  5. For a thicker crust, dip the coated chicken back into the remaining buttermilk for a few seconds, then return it to the dry mix for a second, heavy dredge. Press again.
  6. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to maintain this temperature.
  7. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  8. Fry the chicken for 12 to 15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Smaller pieces cook faster.
  9. Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this steams the crust.
  10. Repeat with remaining chicken, adjusting the heat as necessary between batches to maintain 325 degrees Fahrenheit.

Notes

  • For extra crispy skin, let the fully dredged chicken rest on a wire rack at room temperature for 20 minutes before frying. This allows the coating to hydrate slightly.
  • If you prefer not to deep fry, you can bake this chicken at 400 degrees Fahrenheit for 35-45 minutes, flipping halfway, after spraying the coated pieces lightly with cooking spray.
  • Use a blend of half vegetable oil and half shortening for a more traditional flavor profile.

Nutrition

Find it online: https://delishdreams.com/copycat-country-chicken-recipe-perfection/