Make perfectly crispy, golden fried chicken at home with our family recipe tenderizer and breading mix. This two-step process delivers restaurant-quality results every time.
Ingredients
- 8-10 pieces chicken (mix of drumsticks, thighs, and breasts)
- Kalmes 2-in-1 Seasoning & Tenderizer
- SUPERB BLEND Breading Mix
- 2 cups buttermilk
- Vegetable oil for frying
Instructions
Step 1: Season the Chicken
Generously season all chicken pieces with Kalmes 2-in-1 Seasoning & Tenderizer. Make sure to coat all sides. Let rest for 30 minutes at room temperature (or refrigerate up to 4 hours for extra tenderness).
Step 2: Buttermilk Soak
Place seasoned chicken in a large bowl and cover with buttermilk. Let soak for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor and moisture.
Step 3: Heat the Oil
Fill a large, heavy pot or deep fryer with 3-4 inches of vegetable oil. Heat to 350°F. Use a thermometer to maintain consistent temperature.
Step 4: Coat in SUPERB BLEND
Remove chicken pieces from buttermilk one at a time, letting excess drip off. Dredge thoroughly in SUPERB BLEND Breading Mix, pressing gently to ensure coating sticks. Shake off excess.
Pro tip: For extra crispy chicken, double-dip by coating once, dipping back in buttermilk, then coating again in breading.
Step 5: Fry to Golden Perfection
Carefully place 3-4 pieces in hot oil (don't overcrowd!), fry for:
- Drumsticks & thighs: 12-14 minutes
- Breasts: 14-16 minutes
- Wings: 10-12 minutes
Turn pieces halfway through cooking. Chicken is done when golden brown and internal temperature reaches 165°F.
Step 6: Drain and Rest
Remove chicken to a wire rack set over paper towels. Let rest 5 minutes before serving to allow coating to set and juices to redistribute.
Pro Tips
- Don't skip the tenderizer step — it makes the chicken incredibly juicy
- Maintain oil temperature at 350°F for crispy (not greasy) results
- Don't overcrowd the pot — fry in batches for even cooking
- Use a meat thermometer to ensure chicken is fully cooked
- Let chicken rest on a wire rack, not paper towels, to keep the bottom crispy
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