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–+ servings

Southern Fried Chicken, Pork Rind Crust

The classic — buttermilk-brined chicken fried to a deep golden crisp in a well-seasoned pork rind crust.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 490kcal

Ingredients

  • 4 bone-in chicken pieces (thighs or drumsticks)
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 2 cups pork rinds finely crushed
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs beaten
  • Avocado oil, for frying

Instructions

  • Combine buttermilk and hot sauce in a bowl or bag. Add chicken and marinate at least 4 hours, or overnight.
  • Mix crushed pork rinds with smoked paprika, garlic powder, and onion powder in a shallow bowl.
  • Remove chicken from the buttermilk, dip in beaten egg, then press into the pork rind mixture, coating thoroughly.
  • Heat about 1 inch of avocado oil in a heavy skillet or Dutch oven to 350°F (175°C).
  • Fry chicken in batches, 10–12 minutes per side, until deeply golden and cooked through (165°F internal).
  • Drain on a wire rack and serve hot.

Nutrition

Serving: 1serving | Calories: 490kcal | Protein: 38g | Fat: 35g
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