Serves 8


  • 2 pounds boneless, skinless chicken tenders
  • 8 chicken drumsticks and thighs (3 pounds)
  • 1 quart buttermilk
  • 1 Tbsp. plus 2 tsp. kosher salt, divided
  • 1½ tsp. ground black pepper, divided
  • 2 cups all-purpose flour
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 tsp. paprika
  • Canola oil, for frying


    Active time: 1 hour
    Total time: 1 hour, plus 8 hours for marinating

    In a large bowl, mix chicken tenders, drumsticks, and thighs with buttermilk, 2 tsp. salt, and ½ tsp. pepper. Cover and refrigerate 8 hours or overnight.

    Drain chicken, discarding buttermilk. In a large bowl, whisk together flour, garlic powder, onion powder, paprika, and remaining 1 Tbsp. salt and 1 tsp. pepper. (Alternately, combine flour mixture in a large paper bag.)

    In a large, deep skillet, pour in 1" canola oil. Heat over medium-high heat until a deep-fry thermometer registers 325°.

    Dredge chicken tenders in flour mixture to coat, shaking off excess (if using the bag, add chicken, close bag, and shake). When oil is ready, fry chicken tenders, turning occasionally, until deep golden brown, about 10 minutes. Transfer to a rack set over a sheet tray. Repeat with drumsticks and thighs: Fry in batches, adjusting heat so oil stays at 325°, about 15 minutes. Serve warm or at room temperature.


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