Here’s a classic, crispy Southern-style fried chicken recipe — juicy inside, crunchy outside.
🍗 Crispy Fried Chicken (Serves 4)
Ingredients
- 8 bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, or mix)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 2 cups all-purpose flour
- 2 tbsp cornstarch (extra crispiness)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne (optional)
- Oil for frying (peanut or vegetable)
Instructions
1️⃣ Marinate
- In a bowl, combine buttermilk and hot sauce.
- Submerge chicken, cover, and refrigerate at least 4 hours (overnight is best).
2️⃣ Prepare Coating
- In a large bowl, mix flour, cornstarch, and all spices.
3️⃣ Dredge
- Remove chicken from buttermilk (let excess drip off).
- Coat thoroughly in flour mixture, pressing firmly.
- For extra crunch: dip back in buttermilk, then flour again (double dredge).
4️⃣ Fry
- Heat oil to 325–350°F (165–175°C) in a deep skillet or Dutch oven.
- Fry in batches, 12–15 minutes total, turning occasionally.
- Internal temperature should reach 165°F (74°C).
- Drain on a wire rack (not paper towels — keeps it crisp).
🔥 Extra Crispy Tip
Let coated chicken rest 10–15 minutes before frying — this helps the crust stick.
🧄 Flavor Variations
- Add 1 tsp dried thyme or oregano to flour.
- Mix a little baking powder into flour for lighter crust.
- Finish with a drizzle of hot honey.
If you’d like, I can also give you:
- Air fryer version
- Oven “fried” version
- Korean-style crispy chicken
- Extra spicy Nashville-style
Just tell me what you’re craving 🙂
