Go Back

Bill Miller Fried Chicken Recipe

Recipes Walay
Are you craving the crispy, golden goodness of Bill Miller fried chicken Recipe? You're not alone! This beloved Southern classic has been a family favorite for decades. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American, Southern
Servings 6
Calories 350 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Tongs
  • Deep fryer or heavy-bottomed pot
  • Thermometer (for oil temperature)
  • Baking sheet
  • Wire rack
  • Paper towels

Ingredients
  

For the Chicken:

  • 2 pounds of chicken pieces drumsticks, thighs, wings, or breasts

For the Marinade:

  • 2 cups buttermilk
  • 1 tablespoon hot sauce optional
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt

For the Coating:

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Frying:

  • Vegetable oil enough for deep frying

Instructions
 

  • Rinse the chicken pieces and pat them dry with paper towels. Set them aside.
  • In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, and salt. Submerge the chicken pieces in the marinade.
    Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • In another large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  • Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
    For extra crunch, dip the chicken back into the marinade and then into the flour mixture again.
  • In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
  • Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding.
    Cook for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  • Transfer the fried chicken to a wire rack placed over a baking sheet. Let it rest for a few minutes to drain excess oil. Serve hot and enjoy!

Notes

  • Marinate for Maximum Flavor: Allowing the chicken to marinate overnight enhances its flavor and tenderness.
  • Double-Coat for Extra Crunch: Dipping the chicken twice in the flour mixture creates a thicker, crunchier crust.
  • Maintain Oil Temperature: Keep the oil at a consistent 350°F for evenly cooked, crispy chicken.
  • Don’t Overcrow the Pan: Fry the chicken in small batches to prevent the oil temperature from dropping.
  • Let It Rest: Resting the chicken on a wire rack ensures it stays crispy and doesn’t get soggy.
Keyword Bill Miller Fried Chicken Recipe