Crispy Fried Chicken Recipe
This Crispy Fried Chicken recipe delivers crunchy, golden-brown coating and juicy, flavorful meat every time. Seasoned to perfection and double-dipped for extra crispiness, this is classic comfort food at its best. Perfect for family dinners, picnics, or game day!
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 4 drumsticks or mix of thighs and breasts
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional, for color
For the Coating:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for heat
For Frying:
- Vegetable oil for deep frying (about 3-4 cups depending on pan size)
Instructions
Marinate the Chicken:
- In a large bowl, mix buttermilk with salt, pepper, and paprika. Add the chicken and coat well. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Coating:
- In a shallow dish, mix flour with salt, garlic powder, onion powder, paprika, black pepper, and cayenne.
Dredge the Chicken:
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to coat. For extra crispy crust, dip chicken back in buttermilk, then dredge in flour again.
Heat the Oil:
- Pour oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Use a thermometer for accuracy.
Fry the Chicken:
- Carefully place chicken in hot oil (don’t overcrowd the pan). Fry for 12–15 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
Serve:
- Let rest a few minutes before serving. Enjoy hot with your favorite sides!
Notes
- Double-dipping (buttermilk > flour > buttermilk > flour) makes the crust extra crispy.
- Use a thermometer to make sure oil stays between 325–350°F for best results.
- Great with hot sauce, honey, or gravy on the side.