Homestyle · Entree
Fried Chicken
Buttermilk-marinated chicken coated in seasoned flour and fried until crisp, golden, and juicy.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Total time
- 4 hours 45 minutes
- Servings
- 6 servings
Ingredients
- Chicken:
- 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks
- 2 cups (480 mL) buttermilk
- 2 tsp hot sauce
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Seasoned Flour:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 tsp kosher salt
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- For Frying:
- Vegetable or peanut oil
Directions
- Place the chicken in a large bowl. Add the buttermilk, hot sauce, salt, garlic powder, smoked paprika, and black pepper. Toss until the chicken is completely coated. Cover and refrigerate for at least 4 hours or overnight.
- In a large shallow dish, combine the flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and thyme.
- Remove one piece of chicken from the buttermilk mixture and allow the excess to drip off. Press the chicken firmly into the seasoned flour, turning until completely coated. Repeat with the remaining chicken.
- Let the coated chicken rest on a wire rack for 10–15 minutes. This helps the breading adhere during frying.
- Pour about 2 inches (5 cm) of oil into a large Dutch oven or heavy-bottomed pot and heat to 350°F (175°C).
- Carefully lower several pieces of chicken into the hot oil without overcrowding the pot. Fry in batches, turning occasionally, until deeply golden brown and crispy.
- Cook until the thickest part of each piece reaches at least 165°F (74°C), about 12–16 minutes depending on the size and cut. Transfer the finished chicken to a wire rack and allow the excess oil to drain.
- Let the fried chicken rest for 5 minutes, then serve hot and crispy.