Fried Chicken
Golden, crispy fried chicken with a shatteringly crunchy crust and juicy, tender meat inside. This Southern classic gets its flavor from a buttermilk marinade and a well-seasoned flour dredge. Perfect for picnics, potlucks, or a comforting family dinner.
For 4 servings
- prep
Cut the chicken into 8 pieces.
Using a sharp knife, break down the whole chicken into 2 drumsticks, 2 thighs, 2 wings, and 2 breasts. Pat all pieces completely dry with paper towels.
- mix
Make the buttermilk marinade.
In a large bowl, whisk together 2 cups buttermilk, 2 tablespoons hot sauce, and a pinch of salt until combined.
- prep
Marinate the chicken.
Submerge chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. Remove from fridge 30 minutes before frying.
TIPThe longer it marinates, the more tender and flavorful the meat becomes. - mix
Make the seasoned flour dredge.
In a shallow dish, whisk together 2 cups all-purpose flour, ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon cayenne pepper.
- fry
Heat the oil for frying.
Pour 4 cups of oil into a Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) on an instant-read thermometer.
TIPMaintaining a steady 325-350°F is the secret to crispy, grease-free fried chicken. - prep · ~10 min
Dredge the chicken pieces.
Lift each piece of chicken from the buttermilk, letting the excess drip off. Press firmly into the seasoned flour mixture, coating every nook and cranny. Place breaded pieces on a wire rack and let rest 10 minutes before frying.
TIPResting the breaded chicken helps the coating adhere and prevents it from falling off during frying. - fry · ~15 min
Fry the chicken in batches.
1.Carefully lower 3-4 pieces into the hot oil. Do not overcrowd the pot.2.Fry for 12-15 minutes, turning once halfway through, until deep golden brown.3.Check internal temperature with a thermometer: 165°F for breasts and wings, 170°F for thighs and drumsticks.4.Transfer fried chicken to a wire rack set over a baking sheet to drain.TIPDark meat takes a few minutes longer than white meat — fry similar pieces together. - rest · ~10 min
Rest the fried chicken before serving.
Let the fried chicken rest on the wire rack for 5-10 minutes. This allows the crust to set and the juices to redistribute through the meat.
TIPDon't skip the rest — cutting into it too soon releases all the juices and steams the crust. - serve
Serve hot or at room temperature.
Fried chicken is delicious hot from the fryer but equally good at room temperature. Great for picnics and gatherings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the breaded chicken for 10 minutes before frying to help the coating adhere and prevent it from falling off.
- 2Use a thermometer to maintain oil at a steady 325-350°F — this ensures a crispy crust without greasy meat.
- 3Pat the chicken completely dry before marinating so the buttermilk clings better and flavors penetrate evenly.
- 4Fry dark meat (thighs, drumsticks) separately from white meat (breasts, wings) since they need different cook times.
- 5Let the finished chicken rest on a wire rack for 5-10 minutes before serving to keep the crust crunchy, not soggy.
- 6For extra-crunchy crust, use a mix of 1 part cornstarch to 4 parts flour in the dredge as specified in the recipe.
Adapt it for your goals.
Spicy Nashville-Style
After frying, brush the hot chicken with a cayenne-brown sugar oil glaze for a fiery, sticky finish. This variation adds heat and sweetness, popular in Nashville hot chicken joints.
Gluten FreeGluten-Free
Swap all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free cornstarch. Perfect for those with celiac or gluten sensitivity, without sacrificing crunch.
Herb and GarlicHerb and Garlic
Add 2 tablespoons dried thyme and 1 tablespoon dried oregano to the flour dredge. This gives the crust an aromatic Mediterranean twist, ideal for pairing with lemon wedges.
Lighter Oven FriedLighter Oven-Fried
Place breaded chicken on a wire rack over a baking sheet, spray with cooking oil, and bake at 425°F for 30 minutes (flipping halfway). Reduces oil usage by over 80%, great for everyday cooking.
Why this is on our healthy list.
Rich in High-Quality Protein
Chicken provides complete protein with all essential amino acids, supporting muscle repair and satiety. A single drumstick offers about 12g of protein.
Source of B Vitamins
Dark meat chicken is rich in niacin, vitamin B6, and B12, which help convert food into energy and support nervous system health.
Calcium and Probiotics from Buttermilk
Buttermilk contributes calcium for bone health and contains live cultures that aid digestion when used in fermented form.
Antioxidant Spices in Dredge
Paprika and cayenne pepper contain capsaicin and carotenoids that have anti-inflammatory properties and may boost metabolism.
Frequently asked questions
Yes, but reduce frying time to 8-10 minutes and check internal temperature reaches 165°F. Boneless pieces cook faster and may dry out if overdone.
