Fried Chicken

This Fried Chicken Recipe features juicy, buttermilk-marinated chicken coated in a perfectly seasoned, extra-crispy crust. A double dredge, cornstarch, and baking powder create the signature crunchy coating, while simple techniques ensure tender, flavorful chicken every time. It's the ultimate comfort food for Sunday dinners, family gatherings, and special occasions.

Course Main Course

Cuisine American

Keyword fried chicken recipes

Prep Time 20

Cook Time 15

Marinade Time 3

Total Time 3 35

Servings servings

Calories 364kcal

Author Kathleen

Ingredients

Chicken + Buttermilk Marinade

3 cups buttermilk
4 tablespoons pickle juice
2 teaspoons kosher salt
1 teaspoon black pepper
6-8 bone-in skin-on chicken pieces (thighs and drumsticks work best)

Crispy Coating

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper optional, but highly recommended

For Frying

peanut oil vegetable oil, or canola oil, for frying

US Customary - Metric

Instructions

Marinate the Chicken: Add the chicken pieces (6-8) to a large resealable bag or large bowl.
In a mixing bowl, whisk together the buttermilk (3 cups), pickle juice (4 tablespoons), kosher salt (2 teaspoons), and black pepper (1 teaspoon). Pour over the chicken, making sure all pieces are fully coated.
Refrigerate for at least 3 hours or up to overnight.
Remove the chicken from the refrigerator 30-45 minutes before frying to take the chill off. This helps the chicken cook more evenly.
Prepare the Coating: In a large shallow bowl, whisk together the flour (1 1/2 cups), cornstarch (1/2 cup), baking powder (1 1/2 teaspoons), salt (2 teaspoons), paprika (2 teaspoons), black pepper (1 1/2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), cayenne (1/2 teaspoon), and white pepper (1/2 teaspoon).
Place a wire rack over a baking sheet nearby.
Dredge the Chicken: Remove one piece of chicken from the marinade, allowing the excess to drip off slightly.
Coat thoroughly in the flour mixture, pressing the flour into every crevice for lots of crispy texture.
Place the coated chicken on the wire rack and repeat with the remaining pieces.
Pour a little of the reserved buttermilk marinade into a separate bowl.
Working one piece at a time, dip the chicken lightly back into the buttermilk, then dredge again in the flour mixture for a second coating.
Return the chicken to the wire rack.
Let the chicken rest for 15-20 minutes before frying. Dont skip this step!
Heat the Oil: Add enough oil to a large cast-iron skillet to come about halfway up the chicken pieces, usually about 1 to 1½ inches deep.
Heat the oil over medium-medium high heat until it reaches 350°F (177ºC).
Try to maintain the oil temperature between 325°F and 350°F (163ºC - 177ºC) while frying.
Fry the Chicken: Carefully place a few pieces of chicken into the hot oil, skin-side down first. Do not overcrowd the skillet.
Fry until deeply golden brown and crispy, turning occasionally for even browning. Smaller drumsticks may take around 12-14 minutes total, while larger thighs can take 16-18 minutes.
The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
If the crust is browning too quickly before the chicken is cooked through, lower the heat slightly.
Transfer the fried chicken to a clean wire rack and allow it to rest for 5 minutes before serving. Resting keeps the crust crispier than draining on paper towels.
Serve hot.

Notes

Let the breaded chicken rest before frying. This is one of the biggest secrets to a thick, crunchy crust that stays attached to the chicken instead of slipping off in the oil.
Use a thermometer for both the oil and the chicken. Keep the oil between 325°F and 350°F (163ºC – 177ºC), and cook the chicken until the thickest part reaches 165°F (74ºC). It removes the guesswork and helps you avoid burnt crust or undercooked chicken.
Fry in small batches. Crowding the skillet causes the oil temperature to drop, which can leave you with greasy chicken instead of a crisp, golden crust.
Adjust the heat as you fry. The oil temperature naturally changes as you add each batch of chicken. Don’t be afraid to raise or lower the burner slightly to keep the oil in the ideal temperature range.
Use a wire rack instead of paper towels. Draining the chicken on a wire rack allows air to circulate, keeping the crust crisp all the way around instead of trapping steam underneath.
Give the chicken a few minutes to rest before serving. A short 5-minute rest lets the juices redistribute while the crust stays wonderfully crisp, giving you the best texture in every bite.

Nutrition