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Traditional Fried Chicken

An easy homemade fried chicken recipe that is crispy on the outside, juicy inside, and perfect for family gatherings and weeknight dinners.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 4 lbs chicken pieces (mix of drumsticks, thighs, breasts, and wings), skin-on or skinless About 8–10 pieces.
  • 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar, let sit 10 minutes)
  • 2 tsp kosher salt Plus more for seasoning.
  • 1 tsp black pepper
  • 1 tbsp hot sauce Optional, for marinade.
Coating Mix
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch For extra crisp.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper Optional, for heat.
  • 1 tbsp baking powder Lightens the crust.
  • 3-4 cups Vegetable oil, peanut oil, or canola oil for frying About 1–1.5 inches in the skillet.
For Serving
  • Lemon wedges, pickles, or hot sauce For serving.

Method
 

Marination
  1. Season the chicken pieces with 1 tsp salt and 1/2 tsp pepper. Place in a large bowl.
  2. Pour the buttermilk and hot sauce (if using) over the chicken. Cover and marinate in the fridge for at least 2 hours, ideally overnight for best flavor and tenderness.
Coating Preparation
  1. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), baking powder, and remaining salt and pepper. Add panko if using.
  2. Remove chicken from fridge and let sit 15 minutes to take off the chill.
  3. Dredge each piece in the flour mixture, pressing firmly so the coating clings. For a thicker crust, dip back briefly in buttermilk then re-coat in flour. Place coated pieces on a wire rack.
Frying
  1. Heat oil in a deep skillet or Dutch oven to 350–375°F (175–190°C).
  2. Fry the chicken in batches — don’t crowd the pan. Fry pieces 10–12 minutes per side for bone-in pieces, turning carefully until golden brown.
  3. Transfer fried chicken to a wire rack over a baking sheet to drain and rest for 5–10 minutes. Season with a pinch of salt while hot.
Serving
  1. Serve warm with lemon wedges, pickles, coleslaw, mashed potatoes, or biscuits.

Notes

Use a thermometer, don’t overcrowd the pan, and maintain oil temp between batches to avoid greasy crust.