Crunchy Fried Chicken

 Looking for the best fried chicken recipe? This classic Southern-style fried chicken is juicy on the inside, crispy on the outside, and bursting with flavor. Perfect for family dinners, weekend gatherings, or comfort food cravings — this is your go-to guide for making restaurant-quality fried chicken at home.

Ingredients

For the marinade:

2 lbs (900 g) chicken (drumsticks, thighs, or breasts)

2 cups buttermilk

1 tsp salt

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp black pepper

For the seasoned flour coating:

2 cups all-purpose flour

1 tsp salt

1 tsp paprika

1 tsp onion powder

1/2 tsp cayenne pepper (optional for spice)

1 tsp dried oregano

1/2 tsp black pepper

For frying:

Vegetable oil (for deep frying)

Instructions:

In a large bowl or ziplock bag, mix buttermilk with salt, paprika, garlic powder, and pepper. Add the chicken and refrigerate for at least 4 hours (or overnight for best flavor).

In another bowl, mix the flour with all seasonings.

Remove chicken from the marinade (let excess drip off), then coat in the seasoned flour mixture. Press the flour onto the chicken for extra crispiness.

In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C).

Fry in batches for 10–14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

Transfer to a wire rack or paper towel-lined plate. Let rest 5 minutes before serving.

Pro Tips

Double dredge for extra crunch (dip in buttermilk again, then coat in flour again).

Rest after frying to help the coating stay crispy.

Don’t overcrowd the pan — it lowers the oil temperature.

Add hot sauce to the marinade for a spicy kick!