YES 😮🔥 crispy fried chicken—golden, crunchy outside, juicy inside. This is the real-deal, old-school method.
🍗 Crispy Fried Chicken (Extra Crunchy)
Ingredients (serves 4)
Chicken
- 8 pieces chicken (drumsticks, thighs, wings, or breasts)
- Salt & black pepper
Buttermilk marinade
- 2 cups buttermilk
- 2 eggs
- 1 tbsp hot sauce (optional)
- 1 tsp garlic powder
- 1 tsp paprika
Seasoned flour
- 2½ cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne (optional)
For frying
- Vegetable or peanut oil
Instructions
1. Marinate
- Season chicken lightly with salt & pepper.
- Mix buttermilk, eggs, hot sauce, garlic powder, and paprika.
- Submerge chicken, cover, and refrigerate at least 4 hours (overnight = best).
2. Coat
- Mix all flour seasoning ingredients.
- Remove chicken from marinade (let excess drip off).
- Dredge chicken firmly in flour, pressing to create craggy bits.
- Rest coated chicken 10–15 minutes (this helps crust stick).
3. Fry
- Heat oil to 325–350°F (165–175°C).
- Fry in batches (don’t overcrowd).
- Cook 12–15 minutes, turning occasionally, until golden brown and internal temp hits 165°F.
- Drain on a wire rack (not paper towels).
🔥 Pro Crunch Secrets
- Let breaded chicken rest before frying.
- Use a thermometer—too hot burns, too cool gets greasy.
- Want EXTRA crunch? Double-dip: flour → buttermilk → flour.
🍯 Optional Flavor Twists
- Southern hot chicken: brush with spicy chili oil
- Garlic butter fried chicken
- Honey butter drizzle
- Cajun-spiced version
✨ Best served with mashed potatoes, coleslaw, biscuits, or waffles.
Want a no-buttermilk version, air-fryer version, or extra-crispy Korean-style next?
