Crispy Fried Chicken Recipe

Equipment

• Deep Dutch oven, heavy-bottomed cast-iron skillet, or deep fryer
• Deep-fry/candy thermometer
• Wire cooling rack set inside a rimmed baking sheet
• Large mixing bowls
• Tongs

Ingredients

1. Chicken & Buttermilk Marinade

• Chicken: 3.5 to 4 lbs (1.6 to 1.8 kg) mixed chicken pieces (bone-in, skin-on drumsticks, thighs, and split breasts cut in half)
• Buttermilk: 2 cups (500 ml) full-fat buttermilk
• Hot Sauce: 2 tbsp (e.g., Frank’s RedHot or Crystal)
• Garlic Powder: 1 tsp
• Onion Powder: 1 tsp
• Black Pepper: 1 tsp freshly cracked
• Salt: 1.5 tbsp fine sea salt or kosher salt

2. Crispy Flour Coating

• All-Purpose Flour: 3 cups (360 g)
• Cornstarch: ½ cup (60 g) (Key for extra crispiness)
• Baking Powder: 1 tsp (Helps create micro-blisters on the skin)
• Paprika: 1 tbsp (smoked or sweet)
• Garlic Powder: 1.5 tbsp
• Onion Powder: 1 tbsp
• Cayenne Pepper: 1 tsp (adjust for spice level)
• Dried Oregano: 1 tsp
• Dried Thyme: 1 tsp
• Salt: 1.5 tbsp
• Black Pepper: 1 tbsp

3. Frying Medium

• Vegetable Oil, Peanut Oil, or Canola Oil: 6 to 8 cups (for deep frying)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, black pepper, and salt.
2. Pat the chicken pieces dry with paper towels. Place them into the buttermilk mixture, ensuring every piece is completely submerged.
3. Cover with plastic wrap and refrigerate for at least 4 hours , preferably overnight (up to 24 hours). The lactic acid in the buttermilk breaks down tough muscle fibers, ensuring tender, moist meat.

Step 2: Prepare the Flour Dredge

1. In a large, wide bowl or shallow baking dish, combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Whisk thoroughly to combine.
2. Pro Tip for Extra Crunch: Drizzle 3–4 tablespoons of the buttermilk marinade into the flour mixture. Work it with your fingertips to create small clumps of flour. These tiny clusters stick to the chicken and turn into extra-crispy crunchies during frying.

Step 3: Dredge the Chicken

1. Lift one piece of chicken from the marinade, allowing excess buttermilk to drip off.
2. Place the chicken into the seasoned flour mixture. Press down firmly so the flour coats every fold and crease.
3. Flip and coat thoroughly again.
4. Transfer the dredged chicken to a large plate or baking sheet. Let it rest for 10–15 minutes before frying. (This lets the flour hydrate and adhere firmly to the chicken, preventing the crust from peeling off in the oil).

Step 4: Heat the Oil

1. Fill a Dutch oven or heavy cast-iron skillet with oil until it is about 2–3 inches deep (never fill more than half full).
2. Attach a deep-fry thermometer to the side of the pot.
3. Heat the oil over medium-high heat until it reaches $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) .

Step 5: Fry in Batches

1. Carefully lower 3–4 pieces of chicken into the hot oil using tongs. Do not overcrowd the pot , as this drops the oil temperature rapidly.
2. The oil temperature will drop immediately to around $325^\circ\text{F}–335^\circ\text{F}$ . Adjust your stove burner to medium heat to keep the oil steady at this temperature.
3. Frying Times: Drumsticks & Thighs: Fry for 12–15 minutes , turning halfway through. Internal temperature near the bone should reach $165^\circ\text{F}–175^\circ\text{F}$ ( $74^\circ\text{C}–79^\circ\text{C}$ ) .
4. Chicken Breasts & Wings: Fry for 10–12 minutes , turning halfway through. Internal temperature should reach $165^\circ\text{F}$ ( $74^\circ\text{C}$ ) .
5. If the crust begins to darken too quickly before the inside is cooked, turn the burner down slightly to medium-low .

Step 6: Drain and Rest

1. Once fully cooked and deeply golden-brown, use tongs to lift the chicken out of the oil.
2. Transfer immediately to a wire cooling rack set over a baking sheet.
3. Note: Avoid draining on paper towels, as steam gets trapped underneath and makes the bottom crust soft and soggy.
4. Allow the chicken to rest for 5–8 minutes before serving. This allows the juices to redistribute throughout the meat.

Nutrition

Calories: 480 kcal — · Protein: 34 g 68% · Fat: 26 g 33% · Carbohydrates: 28 g 10% Dietary · Saturated Fat: 5.5 g 28% · Fiber: 1.5 g 5% · Sugar: 2 g — · Sodium: 890 mg 39%