Description
Crispy, golden-brown, and juicy Southern-style fried chicken, marinated in buttermilk and coated in a perfectly seasoned crunchy crust. A true comfort food classic that’s irresistibly flavorful!
Ingredients
Units
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For the Marinade:
- 4 bone-in, skin-on chicken thighs
- 4 drumsticks
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce (optional)
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 eggs, beaten
- 2 tablespoons buttermilk
For Frying:
- Vegetable oil (for frying)
Instructions
-
Marinate the Chicken
- In a large bowl, mix buttermilk, salt, black pepper, garlic powder, and hot sauce (if using).
- Add the chicken pieces, ensuring they are fully coated.
- Cover and refrigerate for at least 4 hours or overnight for deeper flavor and tenderness.
-
Prepare the Coating
- In a shallow dish, whisk together flour, cornstarch, baking powder, paprika, cayenne pepper, salt, black pepper, onion powder, oregano, and thyme.
- In another bowl, whisk eggs with 2 tablespoons buttermilk.
-
Dredge the Chicken
- Remove the chicken from the buttermilk marinade, letting excess drip off.
- Dip each piece into the flour mixture, then into the egg mixture, and finally back into the flour mixture for a double coating.
-
Heat the Oil
- Fill a deep skillet or Dutch oven with 2 inches of vegetable oil.
- Heat the oil to 350°F (175°C).
-
Fry the Chicken
- Carefully add chicken pieces in batches, making sure not to overcrowd the pan.
- Fry for 12-15 minutes, turning occasionally, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
-
Drain & Serve
- Transfer fried chicken to a wire rack over a baking sheet to drain excess oil.
- Serve hot with your favorite sides like coleslaw, biscuits, or mashed potatoes!
Notes
- Extra Crunchy Tip: Let the coated chicken rest for 10 minutes before frying to help the crust stick better.
- Best Oil for Frying: Use peanut oil, canola oil, or vegetable oil for the best crispy texture.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) to maintain crispiness.
