🍗 Crispy, Flavor-Packed Best Fried Chicken
Juicy on the inside, shatteringly crispy on the outside, and seasoned all the way through. This is comfort food royalty.
📝 Ingredients
Chicken
- 2½–3 lbs chicken pieces (thighs, drumsticks, wings, or breasts)
Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional but recommended)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Seasoned Flour
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne (optional, for heat)
For Frying
- Vegetable or peanut oil (enough for deep or shallow frying)
👩🍳 Instructions
- Marinate the Chicken
In a large bowl, whisk together all buttermilk marinade ingredients.
Add chicken, cover, and refrigerate at least 4 hours, preferably overnight. - Prepare the Coating
In a separate bowl, mix all seasoned flour ingredients. - Dredge
Remove chicken from buttermilk (let excess drip off).
Coat thoroughly in seasoned flour, pressing flour into every crevice.
For extra crunch: dip back into buttermilk, then flour again. - Rest for Crunch
Place coated chicken on a rack or tray and let rest 10–15 minutes.
(This helps the coating stick and crisp up.) - Fry
Heat oil to 350°F (175°C).
Fry chicken in batches, turning occasionally, for 12–15 minutes (dark meat) or 8–10 minutes (white meat), until golden brown and internal temp hits 165°F. - Drain & Serve
Transfer to a wire rack or paper towels. Sprinkle lightly with salt while hot.
✨ Pro Tips
- Letting the chicken rest after dredging = next-level crunch
- Add a little cornstarch (¼ cup) to the flour for extra crispiness
- Serve with biscuits, hot honey, or coleslaw for full comfort vibes
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