Save to Pinterest My Sunday afternoons used to belong entirely to my grandmother kitchen. She would stand at the stove, apron dusted with flour, tending to a cast iron skillet that hissed and popped like something alive. The smell would drift through the entire house, pulling everyone from whatever they were doing. She never measured anything, just dipped her fingers into jars and shook spices into her palm with complete confidence.
Last summer, my neighbor Tom wandered over when I had a batch frying. He stood on my porch sniffing the air like a cartoon character, then pretended he had just happened to be passing by. I sent him home with a drumstick still hot from the oil, and now he shows up every time he sees me buying buttermilk at the store.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken: Skin-on pieces are essential here. The skin becomes part of that beautiful crust and keeps the meat moist during frying.
- Buttermilk: The acidity tenderizes the meat deeply. Do not skip this step or substitute with regular milk.
- Flour coating: This mixture creates the signature fried chicken flavor. The smoked paprika adds a subtle depth that people notice but cannot quite identify.
- Vegetable oil: Needs to maintain 175°C without smoking. Canola or peanut oil work beautifully too.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, pepper, paprika and cayenne in a large bowl. Submerge chicken pieces completely, cover and refrigerate at least 2 hours, though overnight is better.
- Prepare the coating:
- In a separate bowl, combine flour with garlic powder, onion powder, thyme, smoked paprika, salt and pepper. Whisk until evenly distributed.
- Coat the chicken:
- Lift chicken from buttermilk, let excess drip off, then press firmly into flour mixture. Place on a wire rack and rest 10 minutes. This resting period helps the coating adhere.
- Heat the oil:
- Pour oil into a deep fryer or heavy pot to a depth of at least 5cm. Heat to 175°C, using a thermometer to be precise. Oil that is too cool makes soggy chicken.
- Fry in batches:
- Carefully lower 3 to 4 pieces into hot oil. Fry 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C. Do not crowd the pan or the oil temperature will drop.
- Rest before serving:
- Transfer chicken to a wire rack or paper towels to drain. Let rest 5 minutes so the juices redistribute and the coating sets.
Save to Pinterest My sister called me once at midnight, desperate because she had promised fried chicken for a potluck the next morning and had never made it. I talked her through the whole process over the phone, standing in my own kitchen in pajamas miming the steps. She called afterward to say everyone asked for the recipe.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
The Double Dip Secret
For restaurant level crunch, try the double coating method. After the first flour coating, dip the chicken back into buttermilk and then flour again. This creates that thick, craggy crust that shatters beautifully when you bite into it.
Oil Temperature Wisdom
Invest in a good kitchen thermometer. Too cool and the chicken absorbs oil, becoming greasy. Too hot and the crust burns before the meat cooks through. That sweet spot of 175°C is worth monitoring carefully.
Serving It Right
Fried chicken deserves to be the star, but it needs supporting players. Serve it while still hot, with something cooling to balance the richness.
- Creamy coleslaw cuts through the richness perfectly
- Mashed potatoes with gravy never fail
- A drizzle of hot sauce wakes everything up
Save to Pinterest There is something deeply satisfying about making fried chicken at home. It takes time and patience but that first crispy bite makes every minute worth it.
Recipe FAQs
- → How do I get the crispiest coating?
Let the coated chicken rest for 10 minutes before frying to help the coating adhere. For extra crunch, double-dip by coating again in buttermilk then flour after the first coating.
- → What oil temperature is ideal?
Maintain oil at 175°C (350°F) using a kitchen thermometer. Too cool and the coating becomes soggy; too hot and the outside burns before the meat cooks through.
- → Can I use boneless chicken pieces?
Yes, boneless pieces work well. Reduce frying time to 8-10 minutes since they cook faster than bone-in cuts. Adjust time based on thickness.
- → How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight marinating yields the most flavorful and tender results. The buttermilk naturally tenderizes the meat while infusing spices.
- → What's the best way to drain fried chicken?
Place on a wire rack rather than paper towels. This allows air circulation and prevents the bottom from becoming soggy while excess oil drips away.
