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.
Ingredients
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
Instructions
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.
Prep the coating: In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
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.
Heat it up: Fill a large heavy skillet or Dutch oven with about 1½ inches of oil. Heat to 350°F (175°C).
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.
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