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Introduction
Nothing beats homemade fried chicken that’s golden, ultra-crispy on the outside and unbelievably juicy on the inside. This recipe uses a buttermilk marinade and a double-dredge coating to create that iconic crunch you hear before every bite.
Perfect for family dinners, parties, or whenever you crave comfort food done right.
Step by Step instructions
Ingredients
Method
🔥 Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix buttermilk, salt, pepper, garlic powder, paprika, and chili powder.
- Add chicken pieces and ensure they’re fully coated.
- Cover and refrigerate for at least 4 hours (overnight gives best flavor).
Step 2: Prepare the Coating
- In a large shallow bowl, mix all the coating ingredients.
- Remove chicken from marinade, letting excess drip off.
- Dredge each piece thoroughly in flour.
- Press the flour firmly onto the chicken for extra crunch.
- Optional but recommended: dip back into marinade, then coat again (double dredge).
Step 3: Fry the Chicken
- Heat oil to 170–175°C (340–350°F).
- Fry chicken in batches (do not overcrowd).
- Cook for 15–18 minutes, turning occasionally.
- Chicken is done when:~Deep golden brown~Internal temp reaches 75°C (165°F)
Step 4: Rest & Serve
- Remove chicken and rest on a wire rack (not paper towels).
- Let rest 5 minutes to lock in juices.
- Serve hot and crispy.
💡 Pro Tips for Killer Fried Chicken
- Resting the coated chicken for 10 minutes before frying helps the crust stick.
- Baking powder creates tiny air bubbles = extra crunch.
- Keep oil temperature steady for even cooking.
- Use a wire rack to prevent soggy bottoms.
🍽 Serving Ideas
- Classic coleslaw
- Mashed potatoes & gravy
- Biscuits or dinner rolls
- Hot honey or spicy mayo drizzle
