best fried chicken recipe
The Best best fried chicken recipe
What I love most about this recipe is how versatile it is. You can adjust the heat level for the kids or add extra spices if you want more kick. Plus, it’s not as unhealthy as you might think—using an air fryer cuts down on oil without sacrificing crispiness, and the buttermilk marinade keeps the chicken moist without needing a ton of fat. It’s a crowd-pleaser that works for everyday meals or special occasions, and honestly, I don’t think I’ll ever get tired of making it.
Crispy Buttermilk Fried Chicken
This classic fried chicken recipe delivers juicy, tender meat with a perfectly crispy, golden-brown crust. Marinated in buttermilk for extra flavor and moisture, it’s a crowd-pleaser for any occasion.
🥘Ingredients
- 4 cups buttermilk
- 2 tbsp hot sauce (optional)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 whole chicken (3-4 lbs), cut into 8-10 pieces (or 4 lbs chicken thighs and drumsticks)
- Vegetable oil for frying (about 2-3 cups)
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
👨🍳Directions
-
1
In a large bowl, whisk together buttermilk, hot sauce (if using), salt, black pepper, paprika, garlic powder, and onion powder until well combined. -
2
Place chicken pieces in a large resealable plastic bag or deep dish. Pour the buttermilk marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours (preferably overnight) for maximum tenderness and flavor. -
3
In a large bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Mix well to ensure even distribution of spices. -
4
Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere the coating. Shake off any excess flour. Place coated chicken on a wire rack and let rest for 10-15 minutes to help the coating set. -
5
In a deep fryer or heavy-bottomed pot, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature accurately. -
6
Carefully place 3-4 pieces of chicken in the hot oil, ensuring not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain the oil temperature. -
7
Using tongs or a slotted spoon, transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining chicken pieces. -
8
Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute and the coating to crisp up further.
🔧Equipment
- Large mixing bowl
- Whisk
- Large resealable plastic bag or deep dish
- Deep fryer or heavy-bottomed pot (Dutch oven preferred)
- Tongs
- Wire rack
- Paper towels
- Meat thermometer
- Slotted spoon or spider strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk Fried Chicken Works
❓ Frequently Asked Questions About Crispy Buttermilk Fried Chicken
1. What is the secret to making the crispiest fried chicken?
The key to ultra-crispy fried chicken lies in a few crucial steps: using a well-seasoned flour mixture (adding cornstarch or baking powder helps), double-dipping the chicken in the flour and buttermilk for extra crunch, and frying at the right temperature (350–375°F or 175–190°C). Letting the coated chicken rest for 10–15 minutes before frying also helps the coating adhere better. For extra crispiness, some recipes recommend a second fry or finishing the chicken in the oven.
2. Should I use buttermilk or regular milk for marinating fried chicken?
Buttermilk is the preferred choice for marinating fried chicken because its acidity tenderizes the meat, breaks down proteins, and helps the coating stick better. The tangy flavor also adds depth to the chicken. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes. However, buttermilk will always yield juicier, more flavorful results.
3. How do I prevent my fried chicken from being greasy?
Greasy fried chicken usually means the oil temperature was too low or the chicken was overcrowded in the pan. To avoid this, use a deep-fry thermometer to maintain a consistent temperature (350–375°F) and fry in small batches. Drain the fried chicken on a wire rack instead of paper towels to allow excess oil to drip off. Also, avoid covering the chicken while it rests, as steam can make the crust soggy.
4. What’s the best oil for frying chicken?
The best oils for frying chicken are those with a high smoke point and neutral flavor, such as peanut oil, vegetable oil, canola oil, or sunflower oil. Peanut oil is a favorite among many chefs because it has a high smoke point (around 450°F) and adds a subtle nutty flavor. Avoid olive oil or butter, as they have lower smoke points and can burn easily. Always use fresh oil for the best results.
5. How long should I fry chicken to ensure it’s fully cooked?
The frying time depends on the size and cut of the chicken. As a general rule:
– Wings: 8–10 minutes
– Thighs and drumsticks: 12–15 minutes
– Breasts (bone-in): 12–14 minutes
– Boneless breasts: 6–8 minutes
Always use a meat thermometer to check for doneness—the internal temperature should reach 165°F (74°C). If the coating browns too quickly, reduce the heat slightly and continue frying until fully cooked. Overcrowding the pan can also lead to uneven cooking, so fry in batches if needed.
