Fried Chicken Recipe
A crispy, homemade Southern-style classic that’s soaked in a tangy buttermilk marinade and deep-fried to golden perfection—this Fried Chicken Recipe will have your family asking for seconds before the last piece is gone.
Ingredients
- 2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) choose organic or pasture-raised if you like
- 2 cups buttermilk I reach for Organic Valley for tang
- 1 tablespoon hot sauce (Frank’s RedHot or your favorite)
- 2 cups all-purpose flour (or 1½ cups rice flour for gluten-free)
- 2 teaspoons kosher salt (Diamond Crystal)
- 1 teaspoon baking powder a pinch helps crispiness
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika (smoked for extra depth)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a gentle kick)
- Vegetable oil (for deep-frying; I use peanut or sunflower oil – high smoke point is key)
Instructions
- Place your chicken pieces in a large bowl, pour in buttermilk and hot sauce, stir lightly so each piece is coated—then cover and refrigerate for at least 4 hours (overnight is even better). This buttermilk marinade is key for tender, juicy chicken.
- In a shallow dish, whisk together flour, salt, baking powder, pepper, paprika, garlic powder, onion powder and cayenne. Break up any clumps with your fingers—no one likes a lumpy crust.
- Pour oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches. Clip on a thermometer and heat to 350°F. If you don’t have one, drop in a pinch of flour; it should bubble steadily.
- Remove a piece of chicken from the marinade, letting excess drip off, then dredge in flour mixture, shake off extra, dip back into the buttermilk (just a quick dip), then coat again in flour. This two-layering trick yields extra crispy, golden crust.
- Carefully lower 3–4 pieces into the hot oil—don’t overcrowd. Fry 7–9 minutes per side, maintaining 325–350°F; adjust heat as needed. Flip once when the crust is a deep golden brown.
- Use an instant-read thermometer inserted into the thickest part of the chicken: it should read 165°F. If you see juices run clear and the crust is firm, you’re in good shape.
- Transfer chicken to a wire rack set over a baking sheet; avoid paper towels under the chicken—they can trap steam and soften your crust.
- Place the baking sheet in a 200°F oven if you’re repeating batches—this keeps the first pieces hot and crisp while you finish frying.
- Let chicken rest 5 minutes before serving to lock in juices. Honestly, you’ll want to dive right in, but a little patience pays off.
- Pair with coleslaw, mashed potatoes or a tangy pickle salad for a classic Southern spread.
Notes
Double-dredging can sound like extra work, but trust me—it’s worth every crunchy bit. If your crust turns pale, your oil temperature is too low—raise the heat in small increments. Letting chicken pieces rest at room temperature for 15 minutes before dredging helps them cook evenly. I learned to drain on a wire rack after too many soggy batches on paper towels. That simple change kept my crust crisp. Feel free to play with spice levels—start mild, taste your dredge before coating.
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