Southern-Style Fried Chicken with The Boss

Inspired by the bold and spicy flavors of the American South, this crispy fried chicken is elevated with The Boss, a fiery, flavor-packed seasoning that adds deep fermented heat. The buttermilk marinade keeps the chicken juicy, while the crunchy golden coating delivers the perfect bite. Serve with a side of The Boss as a dipping sauce, coleslaw, cornbread, or fries for a true Southern feast.

Serves: 4

Prep Time: 20 minutes (plus 2 hours marinating time)

Cook Time: 15 minutes

Ingredients:

For the Chicken:

• 1 ½ lbs (700g) boneless chicken thighs or drumsticks, cut into bite-sized pieces

• 1 cup buttermilk

• 1 tbsp The Boss

• ½ tsp black pepper

• ½ tsp garlic powder

For the Coating:

• 1 ½ cups all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp Smoked Salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• 1 tsp baking powder

For Frying:

• 2-3 cups vegetable oil (for deep frying)

Instructions:

1. In a large bowl, combine buttermilk, The Boss, black pepper, and garlic powder. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 2 hours (or overnight for deeper flavor).

2. In a separate bowl, whisk together flour, cornstarch, Smoked Salt, black pepper, smoked paprika, and baking powder.

3. Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to create a thick, crunchy coating. Let the coated pieces rest for 10 minutes to help the crust set.

4. Heat the oil in a deep pan or fryer to 350°F (175°C).

5. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (75°C).

6. Transfer the fried chicken to a wire rack to drain excess oil (paper towels will make the chicken lose its crisp).

7. Serve hot with The Boss as a dipping sauce, honey butter biscuits, or a side of coleslaw for the ultimate Southern-style experience.