Description

This Fried Chicken is crispy on the outside, juicy on the inside, and bursting with classic Southern flavor. Marinated in buttermilk and coated in a perfectly seasoned flour mix, this homemade fried chicken is golden brown, flavorful, and absolutely irresistible!

Ingredients

For the Marinade:

3-4 lbs chicken pieces (bone-in, skin-on: thighs, drumsticks, breasts)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 teaspoon salt
1/2 teaspoon black pepper

For the Breading:

2 cups all-purpose flour
1 tablespoon cornstarch (for extra crunch)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste

For Frying:

Vegetable oil, for deep frying (canola or peanut oil works best)

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Instructions

Marinate the Chicken:
- In a large bowl or zip-top bag, combine the buttermilk, hot sauce (if using), salt, and pepper. Add the chicken pieces and toss to coat.
- Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Prep the Breading:
- In a shallow dish, combine the flour, cornstarch, and all the seasonings. Mix well.
Bread the Chicken:
- Remove chicken from the marinade, allowing the excess to drip off (don’t pat it dry).
- Dredge each piece in the seasoned flour mixture, pressing to coat well. Set aside on a wire rack for 10–15 minutes—this helps the coating stick.
Heat the Oil:
- In a large, heavy pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
Fry the Chicken:
- Fry chicken in batches (don’t overcrowd the pot) for 12–15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should be 165°F (74°C).
- Transfer to a wire rack over a baking sheet to drain (this keeps it crispy—avoid paper towels if possible).
Serve:
- Let rest for 5 minutes before serving. Great with mashed potatoes, coleslaw, or just on its own!

Notes

You can bake or air fry the chicken if you want a lighter option—just let me know if you want that version.
For extra crispy skin, double dip the chicken (dip in marinade again, then flour) before frying.
Season the flour generously—don’t be shy with salt and spice!