Boonfly’s Fried Chicken

Boonfly’s Fried Chicken


Fried Chicken

  • 1 bird broken into 10 pieces for frying


  • 1 cup buttermilk
  • 1 cup Franks Red Hot or other buffalo wing sauce
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tbsp. paprika
  • 1 tbsp. chili powder
  • Pinch of cayenne pepper

Flour Dredge

  • 2 cups all purpose flour
  • 2 tbsp. kosher salt
  • 1/2 tbsp. ground black pepper
  • 1/2 cup crushed corn flakes
  • 1/2 tbsp. paprika

Equipment Needs

  • Deep stock pot
  • Candy thermometer
  • Spider or hand strainer to remove the chicken from the oil
  • Sheet tray with seasoning rack to allow the chicken to rest after the fryer


After the chicken has been butchered into the ten pieces, place in marinade for 12 to 24 hours and keep in the refrigerator.

Pre heat canola oil to 325°F and keep on a medium heat in a deep sauce or stock pot. You want to be sure the pot is deep enough to hold the chicken without overflowing. If needed, fry the chicken in smaller batches to avoid the overflow. Remove from the refrigerator and drain from the marinade. Thoroughly coat the chicken pieces with the flour dredge and you are ready to go to the fryer. Gently submerge the chicken into the hot oil one piece at a time and allow to cook for 13 minutes, keeping an eye on the temperature of the oil.

The new classic, Chicken and Waffles, is a great option for your brunch at home. Get your favorite waffle recipe and have those ready to enjoy with maple syrup and powdered sugar.