Crispy fried chicken

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

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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 a pan)

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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
   Mix flour and breading spices in a bowl.
3. Coat the chicken
   Remove chicken from marinade, let excess drip off, then dredge in the flour mixture. Press flour on for extra crunch.
4. Rest the chicken
   Let coated chicken sit 10–15 minutes on a rack—helps the coating stick.
5. Fry
   Heat oil to 350°F (175°C).
   Fry in batches:
   • Dark meat: 12–15 min
   • Wings: 8–10 min
   • Breasts: 10–12 min
     Turn occasionally until golden brown and cooked through.
6. Drain & serve
   Place on a rack or paper towels. Rest 5 min before serving.

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Tips for Extra Crispy Chicken

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

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Serving Ideas

• Mashed potatoes 🥔
• Coleslaw 🥗
• Biscuits or cornbread

I can also give you oven-baked, air fryer, or spicy Korean-style fried chicken versions if you want.

Do you want me to make one of those?