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Perfect Fried Chicken Recipe

A buttermilk-marinated, double-dredged chicken with a craggy, shatter-crisp crust that stays crunchy even after it cools.
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Prep Time 20 minutes
Cook Time 25 minutes
4 hours (or overnight) for marinating 0 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • Group: For the Marinade
  • 4 lbs bone-in chicken pieces thighs drumsticks, and/or breasts
  • 2 cups buttermilk
  • 1 tbsp hot sauce optional
  • 1 tsp salt
  • Group: For the Dredge
  • Amount Unit Name Notes
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper adjust to taste
  • 2 tsp salt
  • 1 tsp black pepper
  • Group: For Frying
  • Amount Unit Name Notes
  • vegetable or peanut oil enough for at least 2 inches depth

Equipment

  • 1 Deep, heavy pot or Dutch oven Holds heat more evenly than a thin skillet
  • 1 Deep-fry or candy thermometer For monitoring oil temperature accurately
  • 1 Wire rack For draining the chicken without sogginess

Method
 

  1. Group: Marinating
  2. Combine buttermilk, hot sauce if using, and salt. Add chicken and refrigerate at least 4 hours, ideally overnight.
  3. Group: The Double Dredge 2. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour, pressing firmly. Rest 10 minutes. 3. Dip back into buttermilk briefly, then dredge a second time through the flour, pressing again.
  4. Group: Frying 4. Heat oil to 175°C (350°F). Fry chicken in batches, 12 to 15 minutes per batch, until deep golden and internal temp reaches 74°C (165°F). 5. Drain on a wire rack and rest 5 minutes before serving.
  5. Nutrition: (per serving, based on 4 servings) Calories: 620 kcal | Protein: 42g | Carbohydrates: 28g | Fat: 36g | Fiber: 1g | Sugar: 3g | Sodium: 780mg
    6. The double dredge, not the seasoning, is what makes the crust craggy and shatter-crisp instead of thin and smooth.

Notes

Contains dairy and gluten. Store in the fridge up to 4 days or freeze up to 2 months. Best fried fresh for maximum crispness.