Name: Derek’s Mom’s Fried Chicken Recipe
Ingredients: 2 fryer chickens, each cut into 8 pieces; 4 1/4 cups buttermilk; 5 cups Heritage White Flour; 3 Tbsp. seasoned salt; 2 1/2 tsp. paprika; 2 tsp. freshly ground black pepper; 2 tsp. ground dried thyme; 1 tsp. cayenne pepper, plus more for seasoning; 1/4 cup milk; Canola or vegetable oil, for frying

Derek’s Mom’s Fried Chicken Recipe

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Ingredients

2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups Heritage White Flour
3 Tbsp. seasoned salt
2 1/2 tsp. paprika
2 tsp. freshly ground black pepper
2 tsp. ground dried thyme
1 tsp. cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying

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Directions

Rinse the chicken pieces thoroughly and place them in a large bowl. Add 4 cups of buttermilk to the bowl until the pieces are well coated. Cover and refrigerate for at least 8 hours or overnight.
When you’re ready to fry the chicken, remove the bowl from the fridge and allow the chicken to rest at room temperature for about 30 minutes.
Preheat your oven to 360°F. In a large mixing bowl, combine the flour, seasoned salt, paprika, black pepper, thyme, and cayenne. Stir the dry ingredients until well blended.
In a separate small bowl, mix together the remaining 1/4 cup of buttermilk and the milk. Drizzle this into the flour mixture and stir gently with a fork until small clumps form. These clumps will create extra crunch when fried. If needed, adjust with a little more flour or milk to get a lumpy texture.
Pour 1½ to 2 inches of oil into a deep skillet or Dutch oven and heat over medium-high until it reaches 365°F on a thermometer. Note: You will need to adjust the heat as needed to maintain this temperature—too hot and your breading will burn before the chicken cooks through.
Working in batches of 3-4, remove each piece of raw chicken from the buttermilk and coat it well in the flour mixture. Press the breading on firmly so it sticks. Set the coated pieces aside on a plate.
Add 3–4 pieces at a time to the hot oil, making sure they’re not touching. Cover the skillet and fry for 5–7 minutes, checking occasionally to avoid over-browning. Flip the pieces, cover again, and cook for another 3–5 minutes. Keep an eye on the oil temperature throughout
As each batch finishes, transfer the fried chicken to a cooling rack set over a paper towel-lined baking sheet. The smaller pieces—like wings and legs—are usually cooked through at this point. If you see any pink juices, return them to the oil for a minute or two more.
Place the larger pieces—thighs and breasts—back on the baking sheet and transfer them to the oven. Bake for 15 minutes to ensure they’re fully cooked. You can slice into the thickest part to check; if there’s any pinkness, bake a bit longer.