Description
Unlock Snoop’s secret! Overnight buttermilk-hot sauce marinade guarantees juicy chicken, coated in savory smoked paprika flour. A crisp, spicy twist on a classic.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, and wings)
- 2 cups Buttermilk
- 1/4 cup Hot Sauce (e.g., Texas Pete or Crystal)
- 2 cups All-Purpose Flour
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tsp Brown Sugar
- 4 cups Peanut or Vegetable Oil, for frying
Instructions
- Step 1: Combine the buttermilk and hot sauce in a large bowl or resealable plastic bag. Add the chicken pieces, ensuring they are fully submerged. Marinate in the refrigerator for a minimum of 4 hours, or preferably overnight, for maximum tenderness and flavor infusion.
- Step 2: Prepare the breading mix by combining the all-purpose flour, smoked paprika, garlic powder, brown sugar, 1 tablespoon of salt, and 1 teaspoon of black pepper in a shallow dish or large paper bag. Mix thoroughly until all ingredients are evenly distributed.
- Step 3: Remove the chicken pieces from the buttermilk mixture, allowing any excess liquid to drip off slightly (do not rinse). Immediately dredge each piece in the seasoned flour mixture, pressing firmly to ensure the entire surface is coated with a thick layer of breading. Place the coated chicken on a wire rack while you heat the oil.
- Step 4: Pour the oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it is at least 2 inches deep. Heat the oil to 325°F (165°C). Use a thermometer to maintain a consistent temperature, as oil that is too cool will result in greasy chicken, and oil that is too hot will burn the crust.
- Step 5: Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the oil and place it on a clean wire rack lined with paper towels to drain excess oil. Serve hot.
Notes
- To recapture the ultimate crunch, reheat the chicken in a preheated oven or toaster oven at 375°F (190°C) for about 10-15 minutes, ensuring the crust crisps up nicely without drying out the interior.
- Trust the thermometer: maintaining the oil precisely at 325°F is the key to achieving that perfect deep golden crust while guaranteeing the chicken cooks through without burning the brown sugar in the seasoning.
- Keep leftover pieces refrigerated in an airtight container for up to three days, layering them with paper towels to absorb moisture and preserve some of that crispy texture.
- Serve this flavor-packed chicken Snoop-style alongside some creamy mac 'n cheese, collard greens, or a side of cornbread drizzled with honey for the perfect soulful spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 medium piece (approx. 150g cooked)
- Calories: 450
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Protein: 2g