Ahhhh, Slap Ya Mama Fried Chicken—that’s the kind of crispy, juicy, Southern-style fried chicken that makes you want to clap your hands 😏🍗. Here’s a solid recipe that captures that vibe:
Slap Ya Mama Fried Chicken
Ingredients
- 3–4 lbs chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 tsp hot sauce (optional, for marinating)
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
How to Make
- Marinate the chicken
- Combine chicken with buttermilk and hot sauce.
- Cover and refrigerate at least 2 hours, preferably overnight.
- Prep the coating
- In a large bowl or bag, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Coat the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in seasoned flour, pressing lightly to stick.
- Optional: double dredge for extra crunch (dip back in buttermilk, then flour again).
- Heat the oil
- Use a deep skillet or Dutch oven.
- Pour oil to about 1–2 inches deep. Heat to 350°F (175°C).
- Fry the chicken
- Carefully add pieces, don’t overcrowd.
- Fry 12–15 min for drumsticks/thighs, 8–10 min for wings, until golden brown.
- Internal temp should reach 165°F (74°C).
- Drain & rest
- Place on wire rack or paper towels for a few minutes to drain excess oil.
Pro Tips for Extra “Slap Ya Mama” Crunch
- Use skin-on chicken.
- Let coated chicken rest 10 min before frying—flour sticks better.
- Fry in batches to keep oil temperature steady.
- Optional: finish in a 375°F oven for 5–10 min if chicken is large—ensures it cooks through without burning crust.
This is classic Southern-style fried chicken—crispy outside, juicy inside, with that addictive seasoning.
I can also give a “Nashville hot” version with spicy oil drizzle if you want it fiery enough to make your taste buds scream 😏.
Do you want the spicy version too?
