Spiced Fried Chicken
With a few careful tweaks to a beloved family recipe, this Southern favorite is fried to perfection.

  • 2 cups whole buttermilk
  • 1 cup white wine
  • ½ cup hot sauce
  • 1 whole chicken, cut into 8 pieces
  • Vegetable oil, for frying
  • 4 cups all-purpose flour
  • 1 cup cornstarch
  • Chicken Spice (recipe follows), to taste
Chicken Spice
  • ¼ cup kosher salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • ½ tablespoon cayenne pepper

  1. In a large bowl, whisk together buttermilk, wine, and hot sauce. Add chicken, tossing to coat. Cover and refrigerate for at least 4 hours and up to 12 hours.
  2. In a Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°. Set a wire rack inside a rimmed baking sheet.
  3. Let chicken stand at room temperature for 15 minutes. In a shallow dish, whisk together flour and cornstarch. Working in batches, remove chicken pieces from brine, letting excess drip off. Dredge in flour mixture.
  4. Fry until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, 16 to 20 minutes for breast pieces, 10 to 12 minutes for thighs and legs, and 6 to 8 minutes for wings. Let drain on prepared rack. Immediately season to taste with Chicken Spice.
Chicken Spice
  1. In a small bowl, stir together all ingredients. Store in an airtight container for up to 1 month.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/cory-bahr-shares-grandmas-fried-chicken-recipe/