Achieve restaurant-quality fried chicken at home with this foolproof recipe that guarantees a perfectly crispy exterior and juicy, flavorful meat every time.
| Prep Time | Cook Time | Difficulty Level | Serving |
| 4 hors(including margination | 30 minutes | Intermediate | 6-8 |
Ingredients
For the Marinade
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- 3 pounds of assorted chicken pieces, including thighs, drumsticks, and wings
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- 2 cups buttermilk
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- 2 tablespoons hot sauce
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- 1 tablespoon kosher salt
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- 2 teaspoons black pepper
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- 3 cloves garlic, minced
For the Coating
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- 3 cups all-purpose flour
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- 1 tablespoon paprika
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- 2 teaspoons garlic powder
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- 2 teaspoons onion powder
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- 2 teaspoons kosher salt
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- 1 teaspoon black pepper
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- 1 teaspoon dried thyme
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- 1/2 teaspoon cayenne pepper (adjust to taste)
For Frying
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- 4 cups vegetable oil or peanut oil
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- 1 tablespoon bacon fat (optional, but recommended for extra flavor)
Equipment
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- Large cast-iron skillet or heavy-bottomed Dutch oven
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- Instant-read thermometer
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- Wire rack set over a baking sheet
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- Tongs
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- Paper towels
Instructions
Marinating the Chicken
1. In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, and minced garlic.
2. Place the chicken pieces in the marinade, ensuring thorough coverage on all sides.
3. Cover and refrigerate for a minimum of 4 hours, or ideally overnight.
Preparing the Coating
1. In a large shallow dish, combine flour with all seasonings. Mix thoroughly to ensure even distribution.
2. Arrange your dredging station: marinated chicken, seasoned flour, and a wire rack.
3. Remove chicken from marinade, allowing excess to drip off.
The Double-Dredge Technique
1. Dredge each piece in seasoned flour, shaking off excess.
2. Let chicken rest on the wire rack for 5 minutes to allow coating to adhere.
3. Dredge again in seasoned flour, pressing gently to create a textured surface.
4. Return to wire rack while oil heats.
Frying Process
1. Heat oil and bacon fat in skillet to 350°F (175°C).
2. Place the chicken pieces into the hot oil one at a time, working in batches to avoid overcrowding.
3. Fry for 12-15 minutes per side, maintaining oil temperature between 325-350°F.
4. Cook until golden brown and internal temperature reaches 165°F for white meat, 175°F for dark meat.
5. Drain on wire rack, not paper towels, to maintain crispiness.
Pro Tips for Perfect Results
Maximizing Flavor and Texture
– Don’t skip the resting period between dredges – this creates those coveted crispy ridges
– Add a tablespoon of marinade to your flour mixture for extra-craggy coating
-Season the chicken at each stage to build layers of flavor
– Let chicken come to room temperature for 30 minutes before frying
Common Mistakes to Avoid
– Never cover hot fried chicken – steam will soften the coating
– Don’t overcrowd the pan – this lowers oil temperature and results in greasy chicken
– Avoid turning chicken more than once during frying
– Do not depend solely on color to assess the chicken’s doneness.
Serving Suggestions
Serve your crispy fried chicken hot or at room temperature alongside:
– Classic buttermilk biscuits
– Creamy coleslaw
– Southern-style green beans
– Honey for drizzling
– Dill pickles
– Hot sauce
For presentation, arrange chicken pieces on a platter lined with paper towels, garnish with fresh herbs, and serve with lemon wedges for brightness.
Why This Recipe Works
Growing up in Georgia, Sunday dinner meant one thing: gathering around Grandma’s table for her legendary fried chicken. After years of perfecting her technique, I’m sharing our family’s Fried Chicken recipe with a few modern tweaks. What makes this Fried Chicken recipe special isn’t just the incredible crunch or the juicy meat – it’s the careful balance of seasonings and the time-tested techniques that ensure success every single time.
You’ll love Fried Chicken recipe because it uses simple pantry ingredients but delivers restaurant-quality results. The double-dredging technique creates an extra-crispy coating that stays crunchy even hours after cooking, while the buttermilk marinade ensures perfectly tender meat.
Troubleshooting FAQ
Q: Why isn’t my coating staying crispy?
A: Ensure your oil temperature stays consistent and drain chicken on a wire rack, not paper towels.
Q: Can I make this gluten-free?
A: Yes! Substitute regular flour with a mix of rice flour and cornstarch for extra crispiness.
Q: How do I store leftovers?
A: Store in the refrigerator uncovered or loosely wrapped. Reheat in a 350°F oven until crispy and heated through.
Nutritional Information (per serving):
| Calories | Protein | Fat | Carbohydrates |
| 385 | 28g | 24g | 12g |