Lemonade Fried Chicken

Ouadie Rhabbouron

  • 6 bone-in, skin-on chicken thighs

    • For the Buttermilk Soak:

    • 1 cup whole buttermilk

    • 1 cup Louisiana-style hot sauce

    For the Breading:

    • 4 cups all-purpose flour

    • 1 cup fine yellow cornmeal

    • 2 tablespoons baking powder

    • 4 to 6 cups vegetable or corn oil (for frying)

    Instructions

    Make the Brine (12 hours ahead):

    1. In a large bowl, combine 8 cups cold water with fresh lemon juice, ½ cup hot sauce, garlic powder, onion powder, salt, cumin, and sugar.

    2. Stir until salt and sugar are completely dissolved. This is important for even seasoning.

    3. Place chicken (drumsticks and thighs) in a large plastic storage bag or glass container and cover completely with brine.

    4. Refrigerate for 12 hours. This allows the brine to penetrate the meat and tenderize it while infusing flavor.

    Buttermilk Soak (2 to 6 hours):

    1. Remove chicken from brine and discard the brine. Place chicken in a clean plastic storage bag or container.

    2. Combine buttermilk and remaining 1 cup hot sauce in a bowl, then pour over chicken to cover completely.

    3. Refrigerate for 2 to 6 hours (longer soaking adds more tang and flavor).

    Make the Breading:

    1. In a shallow baking dish or plate, combine flour, cornmeal, and baking powder. Mix well.

    2. Remove chicken from buttermilk mixture and place on a wire rack to let excess liquid drip off.

    3. Working in batches, dredge chicken pieces in the dry mix, coating thoroughly all sides. Set coated chicken on a clean plate.

    Fry the Chicken:

    1. Fill a deep fryer or large sauté pan with oil and heat to 350°F. Use a thermometer to ensure accurate temperature.

    2. Line a baking sheet or rack with paper towels for draining.

    3. Carefully add chicken to hot oil, cooking in batches if needed. (You should be able to fit about 4 pieces at a time without crowding or dropping the temperature.)

    4. Fry until chicken is cooked through and crispy, or until a meat thermometer inserted in the thickest part registers 165°F, about 10 to 12 minutes.

    5. If oil temperature drops below 325°F, increase heat or fry fewer pieces at a time to maintain oil temperature.

    6. Remove chicken from oil and place on paper towels to drain and cool slightly.

    7. Serve hot while the exterior is still crispy.

    Pro Tips for Perfect Lemonade Fried Chicken

    Don't Rush the Brine – The 12-hour brine is essential. It tenderizes the chicken and builds flavor.

    Use Fresh Lemon Juice – Don't use bottled; fresh lemons make a noticeable difference.

    Temperature is Critical – Maintain oil at 350°F. Too cool and chicken absorbs oil; too hot and exterior burns before interior cooks. Use a thermometer.

    Don't Overcrowd the Fryer – Give pieces space to cook properly and maintain oil temperature.

    Drain Thoroughly – Let excess buttermilk drip off before dredging to prevent soggy coating.

    Coat Completely – Make sure every surface is coated with the flour mixture for maximum crispiness.

    Rest Before Serving – Let fried chicken sit on paper towels for a few minutes before serving. This keeps it crispy.

    Check for Doneness – Use a meat thermometer to ensure chicken reaches 165°F internally.

    Serving Suggestions

    Serve this impressive fried chicken with:

    • Classic coleslaw

    • Buttered cornbread

    • Collard greens

    • Mac and cheese

    • Biscuits and gravy

    • A simple green salad

    • Roasted vegetables

    This chicken is perfect for:

    • Special dinners and celebrations

    • Entertaining guests

    • Sunday family meals

    • Picnics (serve at room temperature)

    • Game day gatherings

    Storage Tips

    Best Served Fresh – Enjoy immediately while crispy.

    Refrigerator – Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.

    Freezer – Cool completely, then freeze in an airtight container for up to 3 months. Thaw in refrigerator and reheat as above.

    Why This Recipe Is Worth the Time

    Chef Chris Scott created this recipe as a tribute to his ancestors and heritage, blending Amish and soul food traditions into what he calls "Amish soul food." The complexity of flavors and the care taken in each step honors that legacy while creating fried chicken that's genuinely special. This isn't everyday fried chicken—it's a celebration of flavor and tradition on a plate.

    Nutritional Information (Approximate)

    Yield: 12 pieces (6 drumsticks + 6 thighs)

    Hands-On Time: 55 minutes

    Total Time: 14 hours 55 minutes (mostly inactive)

    Calories per piece: ~350-400 kcal (varies based on oil absorption)

    Must express something to keep getting my recipes.... Thank you!

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