Description
Achieve the best homemade fried chicken that is golden, crunchy, and incredibly juicy inside using a classic buttermilk soak. This is your foolproof recipe for Southern comfort food.
Ingredients
Scale
- 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 4 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional, for a kick)
- 4 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Vegetable oil or shortening, for frying (enough to reach 2 inches deep)
Instructions
- In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
- In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dredge mixture.
- Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
- Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick, craggy crust.
- For an ultra-crispy coating (double dip method): Dip the floured chicken back into the remaining buttermilk for just a second, then immediately return it to the flour mixture and press again to build a second layer of crust.
- Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes; this helps the coating adhere during frying.
- Heat the oil or shortening in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. You need about 2 inches of oil.
- Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
- Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Thicker pieces may require slightly longer cooking times.
- Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil.
- Serve your best homemade fried chicken immediately as an easy dinner or comfort food staple.
Notes
- For the crispiest coating, use a mixture of half vegetable oil and half shortening for frying.
- Maintain the oil temperature strictly between 315°F and 330°F while frying; if the oil is too cool, the chicken will be greasy, and if too hot, the crust will burn before the inside cooks.
- If you are cooking larger pieces like breasts, you may need to finish them in a 300 degree Fahrenheit oven for 10 minutes after frying to guarantee they are cooked through.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece (thigh)
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
- Cholesterol: 110