Crispy Seasoned Fried Chicken (Print view)

Golden-brown chicken with a flavorful, crispy crust and juicy, tender interior for a classic comfort food.

# What You'll Need:

→ Chicken

01 - 8 pieces skin-on chicken (drumsticks, thighs, or assorted)

→ Marinade

02 - 1 cup buttermilk
03 - 2 tsp salt
04 - 1 tsp black pepper
05 - 1 tsp paprika
06 - ½ tsp cayenne pepper (optional)

→ Coating

07 - 2 cups all-purpose flour
08 - 2 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - ½ tsp ground black pepper

→ Frying

14 - 4 cups vegetable oil

# Cooking Steps:

01 - In a large bowl, combine buttermilk, salt, black pepper, paprika, and cayenne pepper. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - In a separate large bowl, whisk together flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and ground black pepper.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere the coating.
04 - Place coated chicken pieces on a wire rack and allow to rest for 10 minutes to ensure coating adhesion.
05 - Heat vegetable oil in a deep fryer or heavy large pot to 350°F (175°C).
06 - Fry chicken in batches without overcrowding, turning occasionally, for 12 to 15 minutes until golden brown and internal temperature reaches 165°F (75°C).
07 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

# Expert Ideas:

01 -
  • The buttermilk marinade creates meat so tender it practically falls off the bone, while the double-seasoned flour coating stays crispy hours later.
  • You can prep everything the night before and just fry when you're ready, making it perfect for feeding a crowd without last-minute stress.
02 -
  • The temperature of your oil is non-negotiable—I learned this the hard way after serving my parents a batch that was simultaneously raw inside and burnt outside.
  • Never skip the buttermilk marinade or substitute it with regular milk; the acidity is what actually makes the chicken tender, not just wet.
03 -
  • Pat your chicken dry before the buttermilk dip; excess surface moisture prevents the coating from adhering properly.
  • Save your marinade liquid at the bottom of the bowl and brush it onto cooked chicken for extra flavor and moisture if pieces start drying out.
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