Here’s a crispy, juicy Southern-style Fried Chicken recipe with bold seasoning and a crunchy crust.
🍗 Fried Chicken
🛒 Ingredients (Serves 4–6)
Chicken & Marinade
- 4–8 pieces chicken (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Seasoned Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
For Frying
- Vegetable oil (enough for 1–2 inches deep in skillet)
👩🍳 Instructions
1️⃣ Marinate the Chicken
- Pat chicken dry and season lightly with salt and pepper.
- Place in a bowl and pour buttermilk over it.
- Cover and refrigerate at least 2 hours (overnight is best).
2️⃣ Prepare the Coating
- In a shallow dish, mix flour, cornstarch, and all seasonings.
3️⃣ Dredge
- Remove chicken from buttermilk, letting excess drip off.
- Coat thoroughly in seasoned flour mixture.
- Press coating firmly onto chicken for a thicker crust.
- (Optional extra crispy step: Dip back into buttermilk, then into flour again.)
4️⃣ Fry
- Heat oil to 350°F (175°C).
- Fry chicken in batches, without overcrowding.
- Cook 12–18 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain on a wire rack (not paper towels if possible — keeps it crisp).
5️⃣ Serve
Serve hot with mashed potatoes, coleslaw, biscuits, or mac and cheese.
🔥 Pro Tips
- Keep oil temperature steady between 325–350°F.
- Dark meat stays juicier than white meat when frying.
- Let coated chicken rest 10–15 minutes before frying for better crust adhesion.
- Add a splash of hot sauce to the buttermilk for a spicy kick.
If you’d like, I can give you a KFC-style extra crispy fried chicken copycat recipe with that signature seasoned crunch.
