Looking for a bill miller fried chicken recipe? I’ve always loved fried poultry. Whether it’s a Sunday family meal, a backyard BBQ, or a quick lunch, that crispy, golden exterior, and juicy, flavorful meat always hits the spot.
Fried chicken methods vary. I’ve had plenty of dry, greasy, or bland poultry. That’s why I was thrilled to find Bill Miller’s fried chicken, a Texas fast food staple for decades.
I loved this dish’s crispy coating, juicy beef, and ideal seasoning. Best part? With a few simple components and easy steps, it’s easy to make at home.
I recently made Bill Miller’s fried chicken for an outdoor cookout, and everyone loved it. Everyone loved it and asked for the recipe.
That’s why I’m sharing this recipe with you today, not only because it’s one of my faves, but because I think anyone can make it at home and get the same delicious results. Let’s make Bill Miller’s delicious fried chicken!
How To Make Bill Miller Fried Chicken
I love trying new dishes in my kitchen. Bill Miller’s fried chicken, with its crispy skin and juicy, tender meat, is one of my new favorites.
I had to share the recipe with my viewers after trying it. If you want to make Bill Miller’s famed fried chicken at home, read on for a step-by-step guide.
Bill Miller Fried Chicken Ingredients:
- 2 lbs. bone-in chicken pieces (legs, thighs, and/or wings)
- 1 cup all-purpose flour
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. baking powder
- 1 cup buttermilk
- vegetable oil (for frying)
Step By Step Instructions To Make Bill Miller Fried Chicken
Step 1: Prep the chicken
To start, you’ll need to prep your chicken by washing it and patting it dry with paper towels. Then, using a sharp knife, cut the chicken into your desired pieces (legs, thighs, and wings are all great options). Place the chicken pieces in a large bowl or resealable plastic bag.
Step 2: Season the flour
In a separate bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and baking powder. Mix well to combine all of the spices evenly. This will be your dry coating for the chicken.
Step 3: Soak the chicken
Pour the buttermilk over the chicken pieces, making sure they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to overnight. This helps tenderize the chicken and allows the seasoning to permeate the meat.
Step 4: Coat the chicken
When you’re ready to start frying, remove the chicken from the fridge and let it sit at room temperature for about 15 minutes. Meanwhile, heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
Take the chicken pieces out of the buttermilk and let any excess drip off. Then, working in batches, coat the chicken in the seasoned flour mixture, making sure each piece is evenly coated on all sides. Place the coated chicken pieces on a wire rack set over a baking sheet.
Step 5: Fry the chicken
When the oil is hot, carefully add the chicken pieces to the pot, being careful not to overcrowd the pan. Fry for about 10-12 minutes, or until the chicken is golden brown and crispy and the internal temperature reaches 165°F. Use a slotted spoon or tongs to transfer the chicken to a wire rack to drain any excess oil.
Step 6: Enjoy!
Once all of the chicken is fried and drained, it’s time to enjoy your delicious meal! Serve the chicken hot with your favorite sides, such as mashed potatoes, green beans, or coleslaw.
Can I use boneless chicken for this recipe?
While bone-in chicken pieces are traditional for this recipe, you can certainly use boneless chicken if you prefer. Just keep in mind that boneless chicken tends to cook faster, so you may need to adjust the cooking time accordingly.
Can I use regular milk instead of buttermilk?
Buttermilk is preferred for this recipe because it helps tenderize the chicken and adds a tangy flavor. If you don’t have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5-10 minutes until it thickens and curdles, then use as directed in the recipe.
How do I know when the chicken is done?
The best way to know when your chicken is done is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken (away from the bone) and make sure the temperature reads 165°F.
If you don’t have a thermometer, you can also check that the juices run clear when you pierce the chicken with a fork.
Bill Miller Fried Chicken Variations
Spicy: Add cayenne pepper or hot sauce to your flour blend for a kick. Chicken can be spiced with a mix.
Buttermilk brine: Instead of marinating poultry in buttermilk, add salt, sugar, and other seasonings to make a brine. This adds complexity and keeps poultry juicy.
Oven-fried: Oven-fried poultry is healthier than fried chicken. Bake poultry in seasoned breadcrumbs until crispy.
Southern-style: Serve fried chicken with collard greens, black-eyed peas, and cornbread to honor its Southern roots.
Asian-inspired: Add Asian flavors to your fried chicken for a fun mix. You can marinate chicken in soy sauce and ginger, wrap it in sesame seeds and panko breadcrumbs, or serve it with a spicy peanut sauce.
How To Serve Bill Miller Fried Chicken
Start by plating your fried poultry. Fresh herbs or lemon slices add color and flavor.
Fried poultry goes well with many sides in the South. Mashes, coleslaw, corn on the cob, macaroni and cheese, and biscuits are common. Mix and match for your ideal combination!
Add sauce: Bill Miller’s fried chicken is excellent on its own, but dipping sauces elevate it. Honey mustard, BBQ sauce, ranch dressing, and hot sauce are classics.
Bill Miller Fried Chicken Recipe
Ingredients
- 2 lbs. bone-in chicken pieces legs, thighs, and/or wings
- 1 cup all-purpose flour
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. baking powder
- 1 cup buttermilk
- vegetable oil for frying
Instructions
- To start, you’ll need to prep your chicken by washing it and patting it dry with paper towels. Then, using a sharp knife, cut the chicken into your desired pieces (legs, thighs, and wings are all great options). Place the chicken pieces in a large bowl or resealable plastic bag.
- In a separate bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and baking powder. Mix well to combine all of the spices evenly. This will be your dry coating for the chicken.
- Pour the buttermilk over the chicken pieces, making sure they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to overnight. This helps tenderize the chicken and allows the seasoning to permeate the meat.
- When you’re ready to start frying, remove the chicken from the fridge and let it sit at room temperature for about 15 minutes. Meanwhile, heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
- Take the chicken pieces out of the buttermilk and let any excess drip off. Then, working in batches, coat the chicken in the seasoned flour mixture, making sure each piece is evenly coated on all sides. Place the coated chicken pieces on a wire rack set over a baking sheet.
- When the oil is hot, carefully add the chicken pieces to the pot, being careful not to overcrowd the pan. Fry for about 10-12 minutes, or until the chicken is golden brown and crispy and the internal temperature reaches 165°F. Use a slotted spoon or tongs to transfer the chicken to a wire rack to drain any excess oil.
