Crispy Fried Chicken is the ultimate comfort food—golden, crunchy, and irresistibly juicy. It’s the kind of dish that brings people together, whether at family dinners, picnics, or festive gatherings. This recipe delivers everything you want in fried chicken: a well-seasoned crust that shatters with each bite, and tender, flavorful meat that stays moist thanks to a buttermilk marinade. The secret lies in the double-layered seasoning—first in the marinade, then in the flour coating—creating a depth of flavor that goes beyond the surface.
The process is straightforward but rewarding. You marinate the chicken in a spiced buttermilk bath to tenderize and infuse flavor, then dredge it in a seasoned flour mixture that crisps up beautifully when fried. The result is a golden-brown masterpiece with a satisfying crunch and a savory finish. Whether served with mashed potatoes, coleslaw, or tucked into a sandwich, this fried chicken is a guaranteed crowd-pleaser.
🧺 INGREDIENTS:
For the marinade:
- 4–6 pieces of chicken (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the coating:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For frying:
- Vegetable oil (enough to deep-fry)
👩🍳 INSTRUCTIONS:
- Marinate the Chicken In a large bowl, whisk together the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight. This step tenderizes the meat and infuses it with flavor.
- Prepare the Coating In another bowl, mix the flour, baking powder, salt, pepper, paprika, garlic powder, and onion powder. This dry mix will form the crispy crust.
- Dredge the Chicken Remove the chicken from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating. For extra crunch, you can double-dip: return the chicken to the buttermilk briefly, then dredge again in the flour.
- Heat the Oil In a deep, heavy-bottomed pot or fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
- Fry the Chicken Carefully lower the coated chicken into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Drain and Rest Use tongs to transfer the fried chicken to a wire rack set over a baking sheet. This allows excess oil to drain and keeps the crust crisp. Let rest for 5 minutes before serving.
🍽️ Serving Suggestions:
- Pair with mashed potatoes, gravy, and coleslaw
- Serve with waffles and maple syrup for a Southern twist
- Add hot sauce or honey drizzle for extra flavor