Description

This fried chicken is extra crispy on the outside and juicy on the inside, thanks to a flavorful buttermilk marinade and a perfectly seasoned flour coating.

Ingredients

Scale

Ingredients

For the Marinade:

4 cups buttermilk
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
8 pieces chicken (legs, thighs, wings, or breasts, bone-in & skin-on)

For the Coating:

2 cups all-purpose flour
½ cup cornstarch (for extra crispiness)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional, for a spicy kick)
2 large eggs
2 tablespoons water or milk

For Frying:

Vegetable oil (enough for deep frying, like canola or peanut oil)

Instructions

1. Marinate the Chicken

In a large bowl, mix the buttermilk with salt, pepper, paprika, garlic powder, and onion powder.
Submerge the chicken pieces in the buttermilk mixture. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Breading Station

In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
In another bowl, beat the eggs with water or milk to create an egg wash.

3. Coat the Chicken

Remove the chicken from the buttermilk, letting excess drip off.
Dredge the chicken in the flour mixture, ensuring an even coating.
Dip the chicken into the egg wash, then back into the flour mixture, pressing it on to create a crispy texture.
Place coated chicken on a wire rack and let it rest for 10–15 minutes to help the coating adhere.

4. Fry the Chicken

Heat oil in a deep pan or Dutch oven to 350°F (175°C).
Fry chicken in batches (don’t overcrowd the pan), turning occasionally, for 12–15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove and place on a wire rack to drain excess oil (avoid using paper towels to keep the crust crispy).

5. Serve & Enjoy!

Serve hot with dipping sauces, coleslaw, or biscuits!

Notes

Tips & Notes

✔ Cornstarch helps create an extra crispy crust.
✔ Let the coated chicken rest before frying to prevent the breading from falling off.
✔ Use a meat thermometer to check doneness.
✔ Fry in batches to maintain oil temperature.

Prep Time: 4 hours (includes marinating)
Cook Time: 15 minutes
Method: Deep Frying
Cuisine: Southern, American