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–+ servings

Crispy Fried Chicken

Golden, ultra-crispy fried chicken with a crackly crust and juicy, flavorful meat. A buttermilk soak keeps every bite tender while a seasoned flour–cornstarch dredge delivers that restaurant-level crunch at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner, Main Dish
Cuisine American, Southern
Servings 4 people
Calories 520 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 4 pieces drumsticks (or mix with breasts/wings)
  • 2 cups buttermilk
  • 1 teaspoon kosher salt (for marinade)
  • 1/2 teaspoon black pepper (for marinade)
  • 1/2 teaspoon paprika (optional, for marinade color)
  • 2 cups all-purpose flour
  • 2/3 cup cornstarch
  • 1 teaspoon kosher salt (for dredge)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • neutral oil for frying (vegetable, peanut, or canola), about 3–4 cups depending on pot size
  • lemon wedges and hot sauce, for serving (optional)

Instructions
 

  • Marinate the chicken: In a large bowl, whisk buttermilk with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika (optional). Add chicken pieces and coat well. Cover and refrigerate at least 4 hours, preferably overnight.
  • Prepare the dredge: In a shallow dish, mix flour, cornstarch, 1 teaspoon salt, garlic powder, onion powder, paprika, black pepper, and cayenne (if using). Whisk thoroughly for even seasoning.
  • Set up a station: Place the marinated chicken on one side, the seasoned flour on another, and a wire rack set over a sheet pan nearby for resting the coated pieces.
  • Dredge the chicken: Let excess marinade drip off each piece. Press into the seasoned flour to coat. For extra crunch, dip back into the buttermilk briefly, then press again into the flour. Set coated pieces on the rack to rest 5–10 minutes so the crust adheres.
  • Heat the oil: Pour 3–4 cups neutral oil into a Dutch oven or deep skillet to a depth of 1 1/2–2 inches. Heat to 350°F (175°C). Use an instant-read thermometer for accuracy.
  • Fry in batches: Add a few pieces without crowding. Fry 12–15 minutes, turning occasionally, maintaining 325–350°F. Cook until deep golden brown and the thickest part registers 165°F (74°C).
  • Drain and hold: Transfer to a clean wire rack to drain. Lightly season with a pinch of salt while hot. Keep finished pieces warm in a 200°F oven while you fry the rest.
  • Serve: Rest 5 minutes, then serve hot with lemon wedges and hot sauce. Enjoy with slaw, biscuits, or your favorite sides.

Nutrition

Serving: 1peopleCalories: 520kcalCarbohydrates: 24gProtein: 35gFat: 32gSaturated Fat: 7gSodium: 850mgFiber: 1gSugar: 2g
Keyword buttermilk fried chicken, Crispy Fried Chicken, Fried Chicken, Skillet Dinner, Weekend Comfort Food
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