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6 servings

Buttermilk soak
3 cups buttermilk
2 tsp salt
1 tsp pepper
1/2 cup Buffalo Hot Sauce
6 chicken thighs, 6 chicken drumsticks

Flour Dredge

3 cups all-purpose flour
1/2 cup cornstarch
1 quart vegetable oil for frying
Up to 11/2 cup bacon drippings

1 Tbsp salt
1 Tbsp Paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp white pepper
1 tsp cayenne pepper
1 large egg

Do I have to use Cornstarch?

Adding cornstarch is a trick from Asian cooking.  It makes the chicken even crispier.  You don’t have to use it, but if you want extra crispy, you should use it.


  • Use a large mixing bowl to whisk together the buttermilk, Buffalo sauce, salt and pepper.  Add the chicken pieces, cover the bowl with plastic wrap and refrigerate for 4 hours.
  • Put the oil and bacon drippings in your skillet to a depth of 3/4″.  Heat to 350F.
  • Make the breading by combining flour, cornstarch, egg, and spices in a gallon sized resealable plastic bag.
  • Work the pieces one at a time:
    • Remove from buttermilk and shake gently to remove excess.
    • Place it in bag and shake to coat throughly.  Shake off any excess
  • Place each piece in the 350 degree oil.  Don’t crowd them–3 or 4 pieces at a time.  Watch the temp doesn’t drop too much.  Fry each piece for 14 minutes, turning once about halfway through.  Chicken should reach 165F internal temp.
  • Remove from the oil and place on paper towels.  Let rest at least 10 min before serving.