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Ultimate Crispy Southern Fried Chicken Recipe

Close-up of perfectly crispy, golden-brown fried chicken resting on a wire cooling rack.
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Make the best fried chicken at home with this recipe. You get a juicy, tender interior and an ultra-crispy, golden-brown coating every time. This is classic comfort food perfect for family dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • Vegetable oil or shortening, for frying

Instructions

  1. Place the chicken pieces in a large bowl. Pour the buttermilk and hot sauce over the chicken. Make sure all pieces are submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step ensures juicy meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your seasoned flour mix for the extra crispy coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
  4. Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. Place the coated pieces on a wire rack.
  5. Pour enough oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key for crunchy chicken at home.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and results in soggy chicken.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until deep golden brown and cooked through. The internal temperature should read 165 degrees Fahrenheit (74 degrees Celsius).
  8. Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this traps steam and softens the crust.
  9. Allow the chicken to rest for 5 minutes before serving hot.

Notes

  • For the crispiest results, let the dredged chicken rest on the rack for 15 minutes before frying. This allows the coating to hydrate slightly, setting the crust.
  • If you are making a large batch, keep finished pieces warm in a 200 degree Fahrenheit oven while you finish frying the rest.
  • Use peanut oil for frying if you want a neutral flavor profile similar to restaurant style fried chicken.

Nutrition

Find it online: https://dishicious.com/best-fried-chicken-recipe-juicy-crispy/