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Crispy Fried Chicken Recipe

Achieve the ultimate golden‑brown crunch with this SEO‑optimized Crispy Fried Chicken Recipe—juicy on the inside, ultra‑crispy on the outside, and loaded with flavor in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
marinating 6 hours
Course Main Course, Snack
Cuisine American
Servings 4
Calories 550 kcal

Ingredients
  

Buttermilk Marinade:

  • 3 cups buttermilk
  • 1 tbsp hot sauce optional
  • 1 tbsp kosher salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Chicken:

  • 2½ –3 lbs bone‑in skin‑on chicken pieces (drumsticks, thighs, breasts, wings)
  • Flour Dredge:
  • 2½ cups all‑purpose flour
  • ½ cup cornstarch
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp baking powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme or Italian seasoning
  • 2 tsp salt
  • 1 tsp black pepper

Frying Oil:

  • 6 –8 cups vegetable or peanut oil for deep frying

Instructions
 

  • Marinate: In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, pepper, garlic powder, and onion powder. Submerge chicken pieces, cover, and refrigerate for 6–24 hours.
  • Prepare Dredge: In a shallow dish, combine flour, cornstarch, paprika, cayenne, baking powder, garlic powder, onion powder, thyme, salt, and pepper. Whisk until uniform.
  • Dredge Chicken: Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture. For extra crunch, dip back into buttermilk and dredge a second time.
  • Heat Oil: In a heavy‑bottomed pot or Dutch oven, heat oil to 325–350 °F (165–175 °C). Use a thermometer for accuracy.
  • Fry in Batches: Carefully lower 3–4 pieces into the hot oil. Fry dark meat 12–14 minutes, white meat 10–12 minutes, turning once halfway. Avoid overcrowding.
  • Drain & Rest: Transfer to a wire rack over a baking sheet. Rest 10 minutes before serving to let juices redistribute.

Notes

  • Cornstarch & Baking Powder: Key for a light, shatter‑crisp crust.
  • Rest After Dredging: Let coated chicken sit 10 minutes before frying to help the crust adhere.
  • Oil Temperature: Maintain 325–350 °F to prevent greasiness or over‑browning.
  • Storage: Keep leftovers in an airtight container in the fridge up to 4 days.
  • Reheating: Bake on a wire rack at 375 °F for 12–15 minutes to restore crispness.
  • Variations: Try Nashville‑style (extra cayenne), honey‑butter glaze, or garlic‑Parmesan toss.