Fried Chicken Recipe

This Fried Chicken Recipe is a homemade, Southern style treat with a tangy buttermilk marinade and deep-fried crispiness you can hear from across the yard.

Pull up a chair and grab a cold drink—this isn’t just any fried chicken, it’s the one we recipe testers swear by on lazy Sundays or summer cook-outs.

Fried chicken has a way of bringing folks together, doesn’t it? My go-to dish blends Grandma’s Southern style wisdom with a dash of my own kitchen tweaks. The secret lies in that creamy buttermilk marinade—keeping the meat tender and juicy—and the double-dredge that gives each piece its signature crunch. Since fried chicken can tend to get greasy, I tested different oils, temperatures, and even a quick air-dry chill to perfect the crust without too much oil. Data lovers will note the final product clocks in at around 400 calories per seasoned thigh—just enough to feel indulgent without overdoing it.

I love serving this deep-fried favorite at backyard barbecues, school potlucks, or cozy family dinners. You know what? My picky nephew once declared it “the crispiest chicken ever,†and my friends couldn’t stop grinning over how moist the meat stayed, even after reheating. Plus, Google Trends shows “fried chicken recipe†peaks every spring and summer—so I’m sharing my top tips now, while you’re planning your next gathering.

Why You’ll Love This Recipe
• No complicated steps—perfect for busy weeknights or relaxed weekends.
• Tangy buttermilk marinade keeps chicken juicy and adds subtle flavor.
• Southern style seasoning mix is fully customizable: mild, medium, or spicy.
• Double-coating yields extra crispy breading that resists sogginess.
• Deep-fried to golden-brown perfection in under 30 minutes.
• Uses everyday pantry spices and simple ingredients you trust.
• Great for meal prep—leftovers reheat beautifully in the oven.
• Friendly to picky eaters: no off-putting herbs, just pure comfort.

Ingredients for This Fried Chicken Recipe
• 3 lbs chicken pieces (mix of thighs, drumsticks & breasts; skin-on)
• 2 cups buttermilk (or whole-milk yogurt thinned with milk)
• 2 tbsp hot sauce (Frank’s RedHot or your fave)
• 2 cups all-purpose flour (sub 1 cup rice flour for gluten-free crunch)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 1 tsp paprika (smoked paprika adds depth)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper (optional, for a gentle kick)
• 4 cups peanut or vegetable oil, for deep-frying
• Cooking thermometer (keeps oil at ideal temp)
• Wire rack + baking sheet (for draining)

Tip: Choose uniform-sized pieces so they cook evenly. Pat chicken dry before marinating—this helps the breading cling better.

Directions for the Fried Chicken Recipe

1. Marinate the chicken. Whisk buttermilk and hot sauce in a large bowl. Submerge the chicken, cover, and chill 2–24 hours. This step ensures maximum tenderness and flavor.
2. Prep the dredge. In a second bowl (or zip-top bag), stir together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Heat the oil. Pour oil into a Dutch oven or heavy pot (no more than two-thirds full). Warm over medium heat until it reads 350°F on a candy or deep-fry thermometer.
4. Dredge the chicken. One piece at a time, shake off excess buttermilk, coat in the flour mix, press gently, then shake off extra. For extra crunch, dip again in buttermilk and re-coat in flour.
5. Fry in batches. Carefully lower 3–4 pieces into hot oil—avoid crowding. Fry 12–15 minutes, flipping once. Keep oil between 325°F–350°F for even cooking.
6. Drain and rest. Transfer chicken to a wire rack over a baking sheet. Rest 5 minutes—air circulation locks in crispiness.
7. Check doneness. The thickest thigh should reach 165°F on an instant-read thermometer. If underdone, pop pieces in a 350°F oven for 3–5 minutes.
8. Serve immediately. Arrange on a platter, sprinkle extra salt if you like, and watch everyone dive in.

Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes (plus 2–24 hours marinating)
Cook Time: 30 minutes
Total Time: Approx. 2 hours 50 minutes (including marinade)

Variations
• Lemon-Pepper Twist: Add 1 tbsp lemon zest & 1 tsp black pepper to the flour.
• Herb Infusion: Swap paprika & cayenne for 1 tbsp Herbes de Provence.
• Gluten-Free Crunch: Use a 1:1 gluten-free flour blend.
• Spicy Honey Drizzle: Toss fried chicken in hot honey and chili flakes.
• Air-Fryer Option: Cook at 375°F for 20–25 minutes, flipping halfway.
• Parmesan Garlic: Toss with ½ cup grated Parmesan & a dash of garlic powder.

Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. For longer life, freeze on a baking sheet until solid, then bag—good up to 1 month. To reheat, bake at 375°F: 10–12 minutes from the fridge or 15–18 minutes from frozen, until sizzling and crisp. Using a wire rack avoids soggy spots—trust me, it’s a game-changer.

Notes
• Dry chicken skin thoroughly before coating—wet skin makes the crust peel.
• If oil smokes, dial heat down 10°F; burnt oil tastes bitter.
• Let pieces rest on the rack; skipping this turns crust chewy.
• Taste a bit of the seasoned flour to tweak salt and spice early.
• A digital thermometer takes the guesswork out of frying—no more overdone or raw bites.

FAQs

Q: Can I use skinless chicken?
A: Sure—you’ll miss a bit of crunch, but the buttermilk still keeps it juicy.

Q: Why is my crust soggy?
A: Crowded oil or a flat plate drain can trap steam—use a wire rack and smaller batches.

Q: What’s the best oil for frying?
A: Peanut oil has a high smoke point and neutral flavor; vegetable oil works, too.

Q: How long can I marinate?
A: Between 2–24 hours is ideal; longer acidic contact can start “cooking†the meat.

Q: Can I bake instead?
A: Yes—spray coated pieces with oil, bake at 425°F for ~40 minutes, flipping halfway.

Q: How can I adjust heat?
A: Tweak cayenne or hot sauce levels, or serve with a side of hot honey.

Q: Is this recipe keto-friendly?
A: Swap the flour for almond flour or crushed pork rinds for a low-carb crust.

Q: Any hijinks to avoid?
A: Don’t skip the rest on a rack—resting really seals the deal on crunch.

Conclusion
This fried chicken recipe brings together Southern style comfort, a tangy buttermilk marinade, and deep-fried, crispy goodness that’s perfect for any gathering. Give it a try, tweak the spice to your liking, and let me know how it turned out! Leave a comment below or explore my other homemade classics—like mashed potatoes and sweet tea—to round out your feast.