Crispy Fried Chicken Delight
A quick and easy fried chicken recipe featuring a double dredging technique and buttermilk marinade for juicy, tender meat with a crunchy crust. Perfect for family gatherings and potlucks.
- Prep Time: 10 minutes (plus 4 hours to overnight marinating)
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes to overnight plus 15 minutes cooking
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable oil (canola or peanut oil recommended)
Instructions
- Marinate the chicken: Pour 2 cups buttermilk over chicken pieces in a large bowl. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the dredging mixture: In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using.
- Heat the oil: Pour vegetable oil into a Dutch oven or deep skillet and heat to 350°F (175°C).
- Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece in the flour mixture, dip back into buttermilk quickly, then dredge again in the flour mixture.
- Fry in batches: Place chicken pieces carefully into hot oil without overcrowding. Fry for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain and rest: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes.
- Serve hot with your favorite sides.
Notes
Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Fry in small batches to maintain temperature. Let chicken rest on a wire rack to keep crust crispy. For gluten-free, substitute flour with almond or rice flour. Buttermilk can be substituted with milk plus lemon juice or vinegar.
Nutrition
- Serving Size: About 1 piece of chi
- Calories: 375
- Sugar: 1
- Sodium: 700
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
Keywords: fried chicken, crispy fried chicken, buttermilk chicken, double dredge, comfort food, easy fried chicken, family recipe