Save to Pinterest The kitchen radio was playing some old soul station when I first tried making fried chicken completely from scratch. My roommate stood by the stove, skeptical that homemade could ever match the drive-through version we both loved too much. When that first batch hit the oil, the whole apartment filled with this incredible aroma that made us forget all about our doubts. Now it is the only way I will make it, and that skeptical roommate requests it every single birthday.
Last summer I made this for a potluck and people literally hovered around the kitchen waiting for each batch to finish. Someone asked for the recipe before even taking a second bite, which is basically the highest compliment possible at a summer gathering.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken: Skin-on pieces work best for that extra crunch and flavor, so grab whatever cuts you prefer
- Buttermilk: This is the secret to tender meat that practically falls off the bone
- Flour coating: The seasoning blend here does all the heavy lifting for that classic fried chicken flavor
- Vegetable oil: You need enough for deep frying without overcrowding the pot
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, pepper, paprika, and cayenne in a large bowl, then add chicken pieces and refrigerate for at least two hours or overnight if you can plan ahead
- Prepare the coating:
- Mix flour with garlic powder, onion powder, thyme, smoked paprika, salt, and pepper in another large bowl until everything looks evenly distributed
- Dredge the chicken:
- Lift chicken from the marinade, let excess drip off, then press each piece firmly into the flour mixture until thoroughly coated
- Rest the coated pieces:
- Place chicken on a wire rack for about ten minutes, which helps the coating set so it does not fall off during frying
- Heat the oil:
- Bring oil to 175°C in a deep fryer or heavy pot, using a thermometer to be absolutely sure you are at the right temperature
- Fry until golden:
- Cook chicken in batches for 12 to 15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature hits 75°C
- Rest before serving:
- Drain chicken on a wire rack and let it rest for five minutes so the juices redistribute and the coating stays crispy
Save to Pinterest My dad always says the first batch is for testing, but honestly every batch of this disappears before it even hits the serving platter. It has become our Sunday dinner tradition, even when the kitchen is a disaster afterward.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Getting the Crispiest Results
Double coating is basically a game changer if you want that extra crunch. After the first flour dip, return the chicken briefly to the buttermilk and then coat again in flour before frying.
Timing Your Batches
Keep finished chicken warm in a low oven while you fry the remaining pieces. This way everything stays hot and crispy instead of the first batch getting cold while everyone waits.
Serving Ideas
Classic sides like creamy coleslaw, mashed potatoes with gravy, or biscuits make this feel like a complete Sunday supper. A few dashes of hot sauce right before serving adds that perfect kick.
- Set up a cooling rack over paper towels to drain excess oil without getting soggy
- Keep a meat thermometer handy to avoid cutting into pieces to check doneness
- Season with a tiny pinch of salt immediately after frying for maximum flavor
Save to Pinterest Nothing beats that first crunch when you bite into still-warm fried chicken fresh from the pot. It is absolutely worth the effort every single time.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken in buttermilk mixture for at least 2 hours, though overnight marinating yields the most flavorful and tender results. The longer marinating time allows the buttermilk to penetrate and tenderize the meat thoroughly.
- → What oil temperature is best for frying?
Heat your oil to 175°C (350°F) for optimal results. This temperature ensures the coating becomes crispy and golden while cooking the chicken through without burning the exterior or leaving the interior undercooked.
- → How can I make the coating extra crispy?
For extra crunch, try the double-dip method: after the first flour coating, dip the chicken again in buttermilk, then coat with flour a second time. Letting the coated chicken rest for 10 minutes before frying also helps the coating adhere better.
- → Can I use boneless chicken pieces?
Yes, boneless chicken pieces work well with this method. However, reduce the frying time accordingly since boneless pieces cook faster than bone-in cuts. Monitor the internal temperature to reach 75°C (165°F).
- → What sides pair well with this dish?
Classic sides include creamy coleslaw, buttery mashed potatoes, cornbread, or biscuits. For added flavor, serve with hot sauce, honey mustard, or your favorite dipping sauce. Pickles also make a perfect tangy complement.
