If there’s one recipe that never fails me, it’s this fried chicken. Perfectly golden, crispy, and packed with flavor while staying perfectly juicy on the inside ✮⋆˙

Today, we’re making the crispiest, most flavorful fried chicken! The coating is so flavorful on its own, you won’t feel the need to add any sauce or extra seasoning—just a bit of hot sauce, if you’d like! This is my go-to recipe—a true staple whenever I’m craving fried chicken. I hope it becomes a favorite in your kitchen, too ᝰ.ᐟ

Few tips ✮⋆˙

• FIRST TIP: This is the most important one! Please use a food thermometer if you don’t have a deep fryer at home. Frying your chicken at the correct temperature is the key to it coming out beautifully crispy and consistent. Without it, you risk ending up with greasy chicken and a coating that doesn’t stick, resulting in a soggy, overcooked coating while the chicken itself isn’t fully cooked.
• A food thermometer is also amazing for checking if your chicken is fully cooked without cutting into it! Once the internal temperature of the thickest part of your chicken reads 165°F, you’re good to go. It’s only a few bucks at the store – and it takes so much of the anxiety out of frying when you have a thermometer on hand !! I highly recommend adding it to your kitchen essentials—not just for fried chicken, but also for donuts, French fries, churros, egg rolls, etc..
• Our buttermilk marinade doesn’t just add flavor—it also tenderizes the chicken. Let it soak for at least 4 hours, ideally overnight for the best results. I personally prefer marinating overnight—it saves so much time on the day you plan to cook, and it allows the chicken to fully soak up everything our marinade has to offer
• After coating your chicken in flour, give each piece a good shake. This helps create those beautifully ragged edges – which will make your chicken not only look amazing but also make them even more crispy when fried.
• Whatever type of fried chicken I’m making – whether it’s drumsticks or tenders – I always let the chicken rest for 10 minutes before frying !! Gives the coating time to really stick, so it doesn’t fall off when it hits the oil – also helps with the crispy coating too
• Maintain the oil temperature at 325–335°F. Too hot, and the coating will burn before the chicken cooks; too cool, and the chicken will absorb oil, becoming greasy – and the taste will not be pleasant. the coating will be soggy, and fall right off as well
• Since we’re manually tracking the temperature of the oil, you need to stay by the pot every minute because the temperature can change quickly. I’m constantly checking my oil with a thermometer to keep track. I adjust the heat up or down as needed whenever I notice changes in the temperature.
• The highest temperature I would recommend for frying chicken is 350°F. This will result in a slightly darker coating, but it will still be delicious, crunchy, and fully cooked. It really just depends on the color you prefer!
• Frying too many pieces at once lowers the oil temperature – Fry in small batches for even cooking, no more than 2-4 pieces depending on how large your pot is .
• Once you’re done frying, place the chicken on a wire rack instead of paper towels. This prevents the bottom from excess oil (becoming soggy) and keeps the crust crispy.
• Lastly, always enjoy fried chicken fresh !!

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Crispy Fried Chicken

If there’s one recipe that never fails me, it’s this fried chicken. Perfectly golden, crispy, and packed with flavor while staying perfectly juicy on the inside.

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Prep Time 15 mins

Cook Time 30 mins

marinate time 4 hrs

Total Time 4 hrs 45 mins

Course Dinner

Cuisine American

Servings 8

Equipment

• food thermometer – a necessity!! for perfectly cooked, crispy fried chicken every time

Ingredients

  

• Vegetable oil for frying
• 8-10 drumsticks 1 1/2-2 pounds

Marinade ✮⋆˙

• 500 ml buttermilk 2 cups
• 2 tsp fine sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup hot sauce I used franks red hot, buffalo
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp mustard powder optional
• 1 egg dont add right away!! read directions

Coating ✮⋆˙

• 250 grams all-purpose flour 2 cups
• 65 grams cornstarch 1/2 cup
• 1 tbsp fine sea salt
• 1 1/2 tsp onion powder
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp black pepper

Instructions

 

• Pat the drumsticks dry with paper towels and trim any excess skin or fat. Set aside.

Lets Marinate our chicken ✮⋆˙

• In a large bowl, mix the buttermilk, sea salt, garlic powder, onion powder, hot sauce, chili powder, black pepper, and mustard powder (if using).
• Add the drumsticks to the marinade, making sure they are fully coated. Cover the bowl or seal the bag, and refrigerate for at least 4 hours, preferably overnight.

Time to coat our chicken ✮⋆˙

• In a large shallow dish, mix the all-purpose flour, cornstarch, sea salt, onion powder, smoked paprika, garlic powder, chili powder, and black pepper. Stir to combine evenly.
• Remove the chicken from the marinade, letting any excess drip off.
• Dip each drumstick into the flour mixture, coating evenly, and set aside on a wire rack.
• Once all the chicken is coated and each piece has been removed from the marinade, whisk one egg into the remaining marinade (buttermilk mixture).
• Dip each drumstick back into the buttermilk mixture, then into the flour mixture again for a double coating.
• After coating your chicken in flour, give each piece a good shake.

Let your chicken rest for 10 minutes ✮⋆˙

• Place the double-coated drumsticks on a wire rack and let them rest for 10 minutes. This helps the coating stick and prevents it from falling off during frying.

Time to fry ✮⋆˙

• Fill a deep pot with enough oil to submerge the chicken pieces (about 2–3 inches). Heat the oil to 325°F (165°C) over medium heat. Use a thermometer to track the temperature.
• Carefully lower a few drumsticks into the hot oil, making sure not to overcrowd the pot. Fry in batches for 10 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
• Adjust the heat as needed to maintain the oil temperature.
• Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil.

And you're done ✮⋆˙

• Let the chicken rest for a few minutes, then serve hot with your favorite hot sauce – and you're done!

Keyword crispy chicken, deep fried, fried chicken