Memphis Style Fried Chicken


3 ½ lbs chicken (cut-up whole fryer chicken or bone-in breast or thighs

1 cup buttermilk
1 tbsp plus 1 tsp paprika
1 ½ tsp cayenne pepper
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder’
1 tsp sugar
½ tsp white pepper
2 tsp salt
2 tsp Tabasco sauce


Mix all above ingredients together, then add:

¾ cup cornstarch
¼ cup flour

Batter will be thick

Pour batter over cut chicken in bowl. Cover and refrigerate for 24 – 36 hours. Before cooking, allow to sit at room temperature for 3-4 hours. Do not cook chicken immediately after taking out of refrigerator. However, chicken should not be allowed to sit out for more than 4 hours at room temperature before cooking.

Fry at 300 degrees bone side down in canola oil.