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Fried Chicken

A delightful and comforting homemade Fried Chicken recipe that is crispy on the outside and juicy on the inside, perfect for any occasion.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the marinade
  • 3-4 lb chicken pieces (mix of thighs and drumsticks)
  • 2 cups buttermilk (or plain yogurt thinned with 2 tbsp milk)
  • 1 tbsp kosher salt (for brine/marinade)
  • 1 tsp hot sauce (optional for brine)
For the dredge
  • 2 cups all-purpose flour
  • ½ cup cornstarch (for extra crisp) — optional
  • 1 tbsp paprika (smoked or sweet)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1½ tsp kosher salt (for flour mix)
  • 1 tsp ground black pepper
  • 1 tsp dried thyme or oregano (optional)
  • 1 tsp cayenne pepper (optional, adjust to taste)
  • 2 large eggs (optional, for egg wash)
  • 2 tbsp milk or water (if using egg wash)
For frying
  • Vegetable oil, peanut oil, or canola oil for frying (enough to fill pan 2–3 inches / 5–8 cm deep)
Optional finishing
  • flaky sea salt, chopped parsley, lemon wedges

Method
 

Brining/Marinating
  1. In a large bowl, whisk together the buttermilk, 1 tbsp salt, and hot sauce. Submerge the chicken, cover, and refrigerate for 4 hours or overnight.
Preparing the Chicken
  1. Remove chicken from the fridge 20–30 minutes before frying to bring to room temperature.
Mixing the Dredge
  1. In a large bowl or shallow dish, combine the flour, cornstarch (if using), paprika, garlic powder, onion powder, 1½ tsp salt, pepper, thyme, and cayenne. Whisk to combine.
Optional Egg Wash
  1. Beat eggs with 2 tbsp milk or water in a separate bowl if using.
Dredging the Chicken
  1. Remove a piece of chicken from buttermilk, let excess drip off, then dip in the flour mixture to coat. For double-crisp, repeat the egg and flour step.
  2. Place coated pieces on a tray and let rest for 10 minutes.
Frying
  1. In a large skillet or Dutch oven, heat the oil to 350°F (175°C). Fry chicken pieces skin side down, three to four pieces at a time for about 12–16 minutes, maintaining oil temperature between 325–350°F (160–175°C), until golden brown.
  2. Smaller pieces may take 10–12 minutes; ensure internal temperature reaches 165°F (74°C).
Draining & Serving
  1. Transfer chicken to a wire rack over a baking sheet and rest for 8–10 minutes. Sprinkle with flaky salt or herbs.
  2. Serve warm with sides of your choice.
Optional Oven Finish
  1. If crust browns too quickly, finish in a preheated 350°F (175°C) oven for 8–12 minutes.

Notes

For the crispiest crust, ensure oil temperature is consistent and allow dredged pieces to rest before frying. Store leftovers in an airtight container for up to 3–4 days.