Country Fried Chicken: Crispy, Juicy, Southern Perfection

What the heck is this?
This is down-home, golden-brown, ultra-crispy fried chicken — the kind that crackles when you bite into it, revealing juicy, tender meat inside. It’s seasoned just right, with that perfect blend of herbs and spices in the crust, and it’s what dreams (and Sunday dinners) are made of. Whether you’re pairing it with mashed potatoes or eating it cold from the fridge the next day (respect), this chicken is it.

Perfect for comfort food cravings, family dinners, picnics, or any time you want something that tastes like a warm hug.

Why You’ll Love This Recipe
Crispy coating + juicy meat = forever love.
Soaked in buttermilk for max tenderness.
Big, bold flavor in every bite.
Classic Southern vibes with a homemade twist.
Pairs with just about any side dish you can imagine.

The Stuff You’ll Need

• 4 bone-in chicken thighs
• 4 drumsticks (or use all thighs or all drumsticks — your call)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp cornstarch (for extra crunch)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional but recommended)
• Salt + black pepper
• Vegetable oil, for frying

Let’s Get Fryin’

1. Marinate for magic: Place your chicken in a large bowl or zip-top bag, pour in the buttermilk, sprinkle in some salt and pepper, and let it soak for at least 4 hours or overnight. The longer, the better.
2. Prep the coating: In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Double dunk: Remove the chicken from the buttermilk (let excess drip off), dredge it in the flour mixture, then — wait for it — dunk it back in the buttermilk and dredge again. This double coat = ultra crunch.
4. Heat it up: Fill a large heavy skillet or Dutch oven with about 1½ inches of oil. Heat to 350°F (175°C).
5. Fry time: Carefully add chicken, skin side down first. Fry in batches for 12–15 minutes, turning once, until golden brown and cooked through (internal temp: 165°F). Drain on a wire rack or paper towels.
6. Rest, then feast: Let the chicken rest for a few minutes before diving in. It’ll be hot, crispy, and perfect.

Serving Suggestions
Pair with mashed potatoes, gravy, coleslaw, or a buttery biscuit.
Serve with hot sauce or honey if you like a sweet-spicy kick.
Add a side of mac and cheese for the full Southern experience.

Switch It Up
Boneless version: Use thighs or breasts, but adjust cook time.
Spicy edition: Add hot sauce to the buttermilk marinade.
Gluten-free: Use a gluten-free flour blend + cornstarch.
Air fryer? You can do that! Spray with oil and cook at 380°F for 25–30 minutes, flipping halfway.

Questions People Actually Ask
Q: Do I have to use buttermilk?
A: Buttermilk helps tenderize and flavor the chicken, but you can sub with milk + 1 tbsp lemon juice or vinegar.
Q: Can I use breasts instead?
A: Absolutely — just be sure not to overcook them, since white meat can dry out quicker.
Q: Can I bake it?
A: Yep! It won’t be quite as crispy, but if you spray the coating with oil and bake at 425°F for 35–40 minutes, it’ll still be delicious.

Country Fried Chicken: Crispy, Juicy, Southern Perfection

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• Author: Tyla
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This is down-home, golden-brown, ultra-crispy fried chicken — the kind that crackles when you bite into it, revealing juicy, tender meat inside. It’s seasoned just right, with that perfect blend of herbs and spices in the crust, and it’s what dreams (and Sunday dinners) are made of. Whether you’re pairing it with mashed potatoes or eating it cold from the fridge the next day (respect), this chicken is it.

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Ingredients

Scale 1x2x3x

• 4 bone-in chicken thighs

• 4 drumsticks (or use all thighs or all drumsticks — your call)

• 2 cups buttermilk

• 2 cups all-purpose flour

• 1 tbsp cornstarch (for extra crunch)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional but recommended)

• Salt + black pepper

• Vegetable oil, for frying

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Instructions

1. Marinate for magic: Place your chicken in a large bowl or zip-top bag, pour in the buttermilk, sprinkle in some salt and pepper, and let it soak for at least 4 hours or overnight. The longer, the better.

2. Prep the coating: In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

3. Double dunk: Remove the chicken from the buttermilk (let excess drip off), dredge it in the flour mixture, then — wait for it — dunk it back in the buttermilk and dredge again. This double coat = ultra crunch.

4. Heat it up: Fill a large heavy skillet or Dutch oven with about 1½ inches of oil. Heat to 350°F (175°C).

5. Fry time: Carefully add chicken, skin side down first. Fry in batches for 12–15 minutes, turning once, until golden brown and cooked through (internal temp: 165°F). Drain on a wire rack or paper towels.

6. Rest, then feast: Let the chicken rest for a few minutes before diving in. It’ll be hot, crispy, and perfect.

Notes

Pair with mashed potatoes, gravy, coleslaw, or a buttery biscuit.
Serve with hot sauce or honey if you like a sweet-spicy kick.
Add a side of mac and cheese for the full Southern experience

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: ~530 per serving
• Protein: ~35g