Joyce Roebuck | Cherokee County EC
Roebuck whisks a secret ingredient, mayonnaise—Duke’s from Greenville, South Carolina—into buttermilk and double-dips chicken in seasoned flour to create an exceptionally crispy, flavorful crust. Use thighs and drumsticks for finger-lickin’ good picnic fare—and consider doubling the batch so you have leftovers.
2 cups flour
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup mayonnaise
1 cup buttermilk
Vegetable oil, for frying
8 pieces skin-on, bone-in chicken
1. Whisk together the dry ingredients in a shallow dish and set aside. In another shallow dish, whisk together mayonnaise and buttermilk.
2. Heat an inch of oil in a heavy frying pan to about 350 degrees. Dredge chicken in the flour mixture, shake off excess, dip in the mayo mixture and dredge a second time in the flour.
3. Carefully place the coated chicken in the hot oil. Fry in batches if necessary to avoid overcrowding the skillet. Cook the chicken, turning once, until each piece is golden-brown and cooked through, about 6–10 minutes on each side.
Use a meat thermometer to determine when the chicken reaches an internal temperature of 165 degrees for dark meat, 160 degrees for white. If you don’t have a thermometer, insert a knife to the bone; if the juices run clear, the meat is done.