Crispy fried chicken

Here’s a crispy fried chicken recipe that’s crunchy on the outside and juicy inside 🍗✨

Ingredients (serves ~4)

Chicken

• 2–3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)

Marinade

• 2 cups buttermilk (or milk + 1 tbsp vinegar)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder

Breading

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp cayenne (optional)
• ½ tsp onion powder

For frying

• Vegetable or peanut oil (enough for ~1½–2 inches in the pan)

Instructions

1. Marinate the chicken
   Mix buttermilk with seasonings. Add chicken, cover, and refrigerate at least 1 hour (overnight is best).
2. Prepare the coating
   In a bowl, mix flour and all breading spices.
3. Coat the chicken
   Remove chicken from marinade, let excess drip off, then dredge thoroughly in the flour mixture. Press flour onto the chicken for extra crunch.
4. Rest the chicken (important!)
   Let coated chicken sit on a rack or plate for 10–15 minutes. This helps the coating stick.
5. Fry
   Heat oil to about 350°F (175°C).
   Fry chicken in batches:
   • Dark meat: 12–15 minutes
   • Wings: 8–10 minutes
   • Breasts: 10–12 minutes
     Turn occasionally until golden brown and cooked through.
6. Drain & serve
   Place on a rack or paper towels. Let rest 5 minutes before serving.

Extra Crispy Tips

• Add 2 tbsp cornstarch to the flour
• Double-dip: flour → buttermilk → flour
• Don’t overcrowd the pan

Serve with

• Mashed potatoes 🥔
• Coleslaw
• Biscuits or cornbread

If you want, I can share:

• Oven-fried (no deep frying)
• Air fryer version
• Southern spicy or Korean-style crispy chicken

Just tell me!