Crispy fried chicken

Here’s a crispy fried chicken recipe that gives you juicy meat with a crunchy, golden crust—classic and reliable:

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Ingredients

Chicken

• 3–4 lb (1.5–2 kg) chicken, cut into pieces

Marinade

• 2 cups buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder

Breading

• 2 1/2 cups all-purpose flour
• 1 tbsp cornstarch (extra crispiness)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Optional: cayenne pepper for heat

For frying

• Vegetable, canola, or peanut oil

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Instructions

1. Marinate the chicken
   • Mix buttermilk with salt, pepper, paprika, and garlic powder.
   • Add chicken, coat well, cover, and refrigerate at least 4 hours (overnight is best).
2. Prepare the coating
   • Mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Dredge
   • Remove chicken from buttermilk (let excess drip off).
   • Dredge in seasoned flour, pressing firmly.
   • For extra crunch: dip back into buttermilk, then flour again.
4. Rest the coating
   • Place coated chicken on a rack for 10–15 minutes.
     (This helps the crust stick.)
5. Heat the oil
   • Heat oil to 325–350°F (165–175°C) in a deep skillet or Dutch oven.
6. Fry
   • Fry chicken in batches, skin-side down first.
   • Cook 12–15 minutes, turning occasionally, until golden and internal temp reaches 165°F (74°C).
   • Don’t overcrowd the pan.
7. Drain
   • Transfer to a wire rack (not paper towels) and rest 5 minutes.

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Crispy Secrets

• Cornstarch = lighter, crunchier crust
• Resting the breaded chicken locks in coating
• Fry at moderate heat so chicken cooks through without burning

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Serving Ideas

• Mashed potatoes & gravy
• Coleslaw
• Biscuits or cornbread

If you’d like, I can also give you a super-crispy double-fry method, Southern hot chicken, or a buttermilk-free version.