Finger Lickin Fried Chicken



Prep time


Cooking time


Total time






  • 2 Chickens, already cut in parts (4 of each: legs, thighs, wings, breasts)

  • 4 Cups Flour

  • 4 Cups Buttermilk

  • 2 TBS Sriracha

  • 2 Eggs

  • 1/2 tablespoon Salt

  • 1/2 tablespoon Paprika

  • 1 Tablespoon White Pepper

  • 1/2 Tablespoon Black Pepper

  • 1 Tablespoon Garlic Powder/Granules

  • 1 Tablespoon Onion Powder/Granules

  • 1 Teaspoon Basil

  • 1 Teaspoon Thyme

  • 1 Teaspoon Oregano

  • 1 Teaspoon Celery Salt

  • 1/2 Teaspoon Powdered Ginger

  • 1/3 Teaspoon Mustard Powder

  • Clear, high-smoke-point oil like Canola, Peanut oil or real lard


  • Mix buttermilk and sriracha in a large mixing bowl or little Brine Bucket
  • (Optional Step) Cut breasts into “fingers” for quicker cooking.
  • Add the chicken pieces to the buttermilk mixture and put in the fridge for at least 4 hours. Overnight is best.
  • In a bowl, mix all the spices together
  • Add the flour and mix well
  • Put 2/3 of the flour into a large Ziplock bag
  • Remove chicken from the buttermilk, and reserve the buttermilk.
  • Add eggs to the buttermilk and mix well.
  • Take a piece of chicken, dredge in the flour mixture
  • Dunk it in the butter milk and shake off excess liquid.
  • Put it in the Ziplock baggie (do this for 3 of 4 pieces.)
  • Shake the bag, ensuring the chicken is fully coated.
  • Remove from bag and place on wire rack. They MUST stay there until the wet and dry merge to create a paste on the chicken. This is crucial.
  • Heat up enough oil to go up at least half-way on each piece of chicken in a cast iron pan or dutch oven, to 350 degrees.
  • Once the chicken pieces look all pasty, start frying them, turning the pieces every few minutes.
  • When cooked (thighs to 165 degrees, full breasts to 185 degrees), place on a wire rack NOT paper towels.
  • Enjoy!


  • You dont want to rest the chicken on papr towel or it will steam and sog the pieces that are touching the paper towel.