Hey there my friend. If you love crispy, juicy fried chicken, you are in the right place. I am going to show you how to make the best fried chicken ever. The secret? A well-seasoned buttermilk marinade and a crunchy coating that stays crispy.
And don’t worry, I will tell you all the tricks to make sure your chicken is packed with flavor and not greasy.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large bowl (for marinating)
- Whisk (for mixing the batter)
- Deep frying pan or Dutch oven
- Tongs (for flipping the chicken)
- Wire rack (for draining excess oil)
- Meat thermometer (to check doneness)
- Paper towels (for extra draining)
Important Info
- Servings: 6 pieces of fried chicken
- Estimated Cost to make this recipe: About $10, depending on your location
- Prep time: 15 minutes (plus marinating time)
- Cook time: 20 minutes
- Total time: 35 minutes (excluding marinating)
- Additional time: 2 hours (for marinating)
- Calories per serving: About 350 kcal
- Cook method: Frying
- Season: Anytime
- Courses: Main Course
- Cuisine: American
- Diets: Not suitable for vegetarian or vegan diets
How to Make Fried Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 6 pieces of chicken (thighs, drumsticks, or wings)
- 2 cups buttermilk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 teaspoon baking powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups vegetable oil (for frying)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Buttermilk | 2 cups milk + 1 tablespoon vinegar or lemon juice |
| All-purpose flour | Self-rising flour (omit baking powder) |
| Cornstarch | Extra flour |
| Vegetable oil | Peanut oil or canola oil |
Instructions
- In a large bowl, mix buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Add the chicken pieces and coat them well. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
- In another bowl, whisk together flour, cornstarch, baking powder, oregano, thyme, and a little more salt and pepper.
- Remove chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing it on to create a thick coating.
- Heat oil in a deep frying pan to 350°F (175°C).
- Fry chicken in batches, making sure not to overcrowd the pan. Cook for about 10 minutes per side, until golden brown and crispy.
- Use a meat thermometer to check the thickest part of the chicken. It should read 165°F (74°C).
- Remove the fried chicken and place it on a wire rack to drain. Let it rest for a few minutes before serving.
Helpful Tips
- Let the chicken rest for 10 minutes after dredging. This helps the coating stick better.
- Do not overcrowd the frying pan. It lowers the oil temperature and makes the chicken greasy.
- Use a thermometer to keep the oil at the right temperature. If it’s too low, the chicken will soak up oil. If it’s too high, the outside will burn before the inside cooks.
- Double-dipping in the flour mixture makes the coating extra crispy.
- If you do not have a wire rack, place the fried chicken on a paper towel-lined plate to absorb excess oil.
What to Serve with Fried Chicken
Fried chicken goes well with many side dishes. You can serve it with:
- Mashed potatoes and gravy
- Mac and cheese
- Coleslaw
- Biscuits
- Cornbread
- French fries
How Do You Serve the Recipe?
I like to serve fried chicken on a plate lined with parchment paper to keep it crisp. If you want to keep it warm for guests, place it in a low oven (about 200°F) until serving time.
Where Do You Serve This Recipe the Most?
Fried chicken is perfect for picnics, potlucks, and family dinners. It travels well and tastes good even when it’s at room temperature. You can also make it for holiday meals like Fourth of July cookouts or Sunday brunch with the family.
Frequently Asked Questions
Can I use boneless chicken?
Yes, you can use boneless chicken breasts or thighs, but reduce the cooking time to avoid drying them out.
How do I make the chicken extra crispy?
For extra crispiness, double-dip the chicken in the flour mixture before frying. Adding cornstarch to the flour also helps.
Can I bake this instead of frying?
Yes, but the texture will be different. Bake at 400°F for about 40 minutes, flipping halfway through. Spray the chicken with oil before baking.
What oil is best for frying chicken?
Use oils with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil, as it burns quickly.
How do I store and reheat fried chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes to keep it crispy.
