Save My grandmother stood at the stove with her cast iron skillet, oil popping and hissing like something alive. She never measured anything, just shook her wrist and dusted flour like snow across chicken pieces that had been soaking in buttermilk since morning. The kitchen filled with that impossible fragrance, savory and rich, drifting out to the front porch where wed wait, stomachs growling.
Last summer I made this for a Sunday dinner that stretched until sunset. My friend Sarah took one bite and went quiet, eyes closed, before reaching for a second piece. Nobody spoke much while that platter was on the table.
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Ingredients
- Chicken: Skin-on pieces let the fat render and keep everything juicy while the coating gets extra crispy in all those crags and crevices
- Buttermilk: The acidity tenderizes the meat and helps the flour cling like its supposed to
- Flour: All-purpose gives you that classic crunch without getting too thick or doughy
- Garlic and onion powder: These melt into the coating so every bite tastes like something, not just salt
- Smoked paprika: Adds a subtle depth that makes people wonder what your secret is
- Vegetable oil: Neutral flavor lets the spices shine while handling high heat without burning
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Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, pepper, paprika, and cayenne until combined. Submerge chicken pieces completely, cover, and let them soak in the refrigerator for at least 2 hours or overnight if you can plan ahead.
- Make the coating:
- In a separate bowl, stir together flour, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper until evenly distributed.
- Dredge each piece:
- Lift chicken from the marinade and let excess drip off, then press firmly into the flour mixture, turning to coat thoroughly and shaking off any loose powder.
- Let it rest:
- Arrange coated chicken on a wire rack and wait 10 minutes, which helps the coating set so it doesnt slide off during frying.
- Heat the oil:
- Pour oil into a deep fryer or heavy pot and bring it to 175°C, using a thermometer to be certain since oil that is too cool makes greasy chicken.
- Fry in batches:
- Carefully lower pieces into the hot oil without crowding the pan, turning occasionally for 12 to 15 minutes until deep golden brown and cooked through.
- Rest before serving:
- Transfer chicken to a wire rack or paper towels to drain and let it sit for 5 minutes so the crust finishes crisping and the juices redistribute.
Save This recipe became my go-to the night my sister announced her engagement over a platter of fried chicken and homemade biscuits. Something about food that takes this kind of care makes people feel celebrated.
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Getting That Extra Crunch
Double coating creates that shatteringly crisp shell you get from really good takeout. After the first flour dip, return the chicken briefly to the buttermilk and then dredge again in flour before the final rest.
Choosing the Right Oil
Vegetable, canola, or peanut oil all work beautifully because they have high smoke points and neutral flavors. Olive oil burns too easily, and butter scorches at these temperatures.
Serving Ideas
This dish shines with sides that balance the richness. Cool, creamy coleslaw cuts through the crispy, salty coating while fluffy mashed potatoes soak up any extra seasoning on your plate.
- Hot honey or pepper vinegar for drizzling
- Pickles for something bright and acidic
- Ice tea because it rounds everything out
Save Fried chicken tastes best shared, straight from the rack while its still too hot to touch but impossible to resist.
Recipe Questions
- → How long should I marinate the chicken?
Marinate the chicken in buttermilk for at least 2 hours, though overnight marination yields the best flavor and tenderness. The buttermilk's acidity helps break down proteins, making the meat more tender while allowing the seasonings to penetrate deeply.
- → What oil temperature is best for frying?
Heat your oil to 175°C (350°F) for optimal results. This temperature ensures the chicken cooks through properly without burning the coating. Use a kitchen thermometer to maintain consistent heat throughout frying.
- → How can I make the coating extra crispy?
For extra crunch, try the double-dip method: after the first flour coating, dip the chicken again in buttermilk and then back into the flour mixture. Also, let the coated chicken rest on a wire rack for 10 minutes before frying to help the coating adhere better.
- → Can I use boneless chicken pieces?
Yes, boneless chicken works well with this method. However, reduce the frying time to 8-10 minutes since boneless pieces cook faster. Always check that the internal temperature reaches 75°C (165°F) for safe consumption.
- → What sides pair well with fried chicken?
Classic accompaniments include creamy coleslaw, buttery mashed potatoes with gravy, fluffy biscuits, corn on the cob, or macaroni and cheese. A tangy hot sauce or honey mustard on the side adds complementary flavor.
