Ohhh yes. Fried chicken—crispy, juicy, soul-soothing perfection 🍗🔥
Here’s a classic Southern-style fried chicken that never fails.
🍗 Classic Crispy Fried Chicken
Ingredients
Chicken
- 3–4 lb chicken (drumsticks, thighs, wings, or cut-up whole)
- Salt & black pepper
Buttermilk Marinade
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Breading
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne (optional)
For Frying
- Vegetable or peanut oil
Instructions
- Marinate
- Season chicken lightly with salt & pepper.
- Submerge in buttermilk mixture.
- Cover and refrigerate at least 2 hours, overnight is best.
- Dredge
- Mix all breading ingredients.
- Remove chicken from buttermilk, let excess drip off.
- Dredge thoroughly in flour, pressing to coat.
- Rest the coating
- Let breaded chicken sit 10 minutes (key for crispy crust).
- Fry
- Heat oil to 325–350°F (165–175°C).
- Fry in batches, don’t crowd pan.
- Cook 12–15 minutes, turning, until golden and internal temp hits 165°F.
- Drain & rest
- Place on a rack or paper towels.
- Sprinkle with a pinch of salt while hot.
Pro Tips for Elite Fried Chicken
- Use a thermometer—guessing ruins dreams
- Dark meat = juicier, more forgiving
- Want extra crunch? Dip back into buttermilk, then flour twice
Variations
- 🔥 Spicy: add hot sauce to buttermilk
- 🍯 Honey-butter drizzle
- 🧄 Garlic-pepper style
- 🍗 Oven-fried or air-fried version available
Want extra crispy, boneless, or KFC-style next?
