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Homemade Fried Chicken

This fried chicken recipe features a flavor-boosting twist with added green onion or bell pepper for an aromatic and crispy finish, perfect for family dinners or special occasions.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 2-3 lbs chicken pieces (mix of thighs, drumsticks, breasts — bone-in or boneless)
  • 2 cups buttermilk (or 1 3/4 cups milk + 1/4 cup lemon juice/vinegar, rest for 15 min)
  • 2 large eggs
Dredging Mixture
  • 2 cups all-purpose flour (see swaps below)
  • 1/2 cup cornstarch (or 1 tbsp baking powder for extra crisp)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika (or sweet paprika)
  • 1 tsp cayenne (optional, for heat)
  • 1 tbsp salt (adjust to taste)
  • 1 tsp black pepper
Frying
  • Oil for frying (peanut, canola, sunflower, or avocado oil)
  • 2-3 green onions, cut into thin strips OR 1 small bell pepper, cut into thin strips (add near the end)
  • Optional: fresh herbs (thyme or rosemary) for garnish

Method
 

Marinating the Chicken
  1. In a bowl, whisk buttermilk and eggs. Submerge the chicken and refrigerate for 2 hours to overnight.
Preparing the Dredge
  1. In a large bowl, mix flour, cornstarch (or baking powder), garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Dredging the Chicken
  1. Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mix, pressing to adhere. Let rest on a wire rack for 10–15 minutes.
Frying the Chicken
  1. Fill a heavy pot or deep fryer with oil to a depth of 2–3 inches. Heat to 350–375°F (175–190°C).
  2. Fry chicken in batches without overcrowding. Bone-in pieces should fry for 12–15 minutes; boneless breasts for 6–8 minutes.
  3. Turn occasionally to brown crust evenly.
  4. With about 1–2 minutes left in each batch, toss in the green onion or bell pepper strips to the fryer.
  5. Let them sizzle briefly, then remove with the chicken when draining.
  6. Check internal temperature to ensure it is 165°F (74°C). Drain on a wire rack over a sheet pan.
  7. Rest for 5 minutes before serving.

Notes

Cooking tips: Maintain oil temperature between 350–375°F; adjust heat between batches to avoid greasy crust or burnt exterior.