Crispy Fried Chicken Recipe
Learn how to make the ultimate crispy fried chicken with a golden, crunchy coating and juicy, flavorful meat. This easy-to-follow recipe includes step-by-step instructions, expert tips, and variations to suit your taste.
Ingredients
For the Chicken:
- 2 lbs about 1 kg chicken pieces (thighs, drumsticks, wings, or breasts)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika optional
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper optional
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
For Frying:
- 4 cups vegetable oil canola or peanut oil preferred
Instructions
- Marinate the Chicken: In a bowl, mix buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Submerge chicken pieces, cover, and refrigerate for at least 4 hours (overnight for best results).
- Prepare the Coating: In a shallow dish, combine flour, cornstarch, salt, black pepper, paprika, cayenne pepper, oregano, and baking powder.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to coat. For extra crispiness, dip again in buttermilk and coat with flour.
- Heat the Oil: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the Chicken: Fry in batches, ensuring oil temperature stays consistent. Cook for 12–15 minutes, turning occasionally until golden brown and crispy.
- Drain and Rest: Transfer to a wire rack to drain excess oil and let rest for 5 minutes before serving.
Notes
- For Extra Crunch: Add a tablespoon of hot sauce to the buttermilk marinade.
- Healthier Options: Bake at 400°F (200°C) for 40–45 minutes or air fry at 375°F (190°C) for 25 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven at 375°F (190°C) for 15 minutes for maximum crispiness.