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A plate of perfectly golden fried chicken pieces

Crispy Fried Chicken

A delicious and quick recipe for crispy fried chicken, perfect for a weeknight meal or special occasion. Features a flavorful marinade and a perfectly seasoned, crunchy coating.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 8 chicken pieces drumsticks, thighs, or breasts
  • 2 cups buttermilk
Dry Breading
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper
For Frying
  • 4 cups frying oil vegetable, peanut, or canola

Equipment

  • Large bowls
  • Deep fryer or Dutch oven
  • Tongs
  • Wire rack
  • Baking sheet
  • Whisk

Method
 

Preparation
  1. In a large bowl, combine the chicken pieces with buttermilk and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to marinate.
  2. In a separate large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the dry breading mix.
Frying
  1. Heat frying oil in a deep fryer or large Dutch oven to 350°F (175°C).
  2. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the dry breading mix, ensuring it is fully coated.
  3. Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the fryer, and fry for 6-8 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
  4. Remove fried chicken from oil and place on a wire rack set over a baking sheet to drain excess oil, repeating with remaining chicken pieces.
Serving
  1. Serve the crispy fried chicken immediately with your favorite side dishes.

Notes

Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety. Do not overcrowd the fryer, as this can lower the oil temperature and result in soggy chicken. For extra crispiness, you can double-dredge the chicken by dipping it back into the buttermilk and then into the flour mixture again.