Mom'S Moist Roasted Chicken Recipe

Name: Mom'S Moist Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler-fryer chicken (cut into pieces, you could use pieces as well); 1 quart buttermilk; 6 tablespoons hot sauce (adjust to your desired flavor); 2 tablespoons hot chili oil; 1 teaspoon salt (adjust to taste); 1 teaspoon pepper (adjust to taste); 6 tablespoons garlic (smashed and mashed); 3 cups all-purpose flour; 2 -3 tablespoons cayenne pepper (adjust to taste); 2 cups panko breadcrumbs; 8 cups canola oil (adjust amount oil to fit your pan) or 8 cups safflower oil (adjust amount oil to fit your pan)

Servings: persons

1 broiler-fryer chicken (cut into pieces, you could use pieces as well)
1 quart buttermilk
6 tablespoons hot sauce (adjust to your desired flavor)
2 tablespoons hot chili oil
1 teaspoon salt (adjust to taste)
1 teaspoon pepper (adjust to taste)
6 tablespoons garlic (smashed and mashed)
3 cups all-purpose flour
2 -3 tablespoons cayenne pepper (adjust to taste)
2 cups panko breadcrumbs
8 cups canola oil (adjust amount oil to fit your pan) or 8 cups safflower oil (adjust amount oil to fit your pan)

1
Place chicken pieces into buttermilk, hot sauce, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
2
Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with cayenne salt and pepper, dredge each piece through the flour - in a separate plate add your panko place each piece of chicken into the panko and press into the chicken.
3
Heat the oil to 300u00b0-325u00b0F place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140u00b0-145u00b0F.
4
Place onto paper towel to drain any excess oils - place into the oven for 15 minutes at 325u00b0F Your internal temp should be 160u00b0F -- enjoy!

5085

kcal

Calories

512

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 broiler-fryer chicken (cut into pieces, you could use pieces as well), 1 quart buttermilk, 6 tablespoons hot sauce (adjust to your desired flavor), 2 tablespoons hot chili oil, and more.

Yes, Mom'S Moist Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mom'S Moist Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions