Crispy Seasoned Fried Chicken (Printable)

Golden crispy chicken coated with seasoned flour and fried to juicy perfection.

# What You'll Need:

→ Chicken

01 - 2.6 lbs (about 8 pieces) chicken (drumsticks, thighs, or assorted pieces), skin-on

→ Marinade

02 - 1 cup buttermilk
03 - 2 tsp salt
04 - 1 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 tsp cayenne pepper (optional, for heat)

→ Coating

07 - 2 cups all-purpose flour
08 - 2 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper

→ Frying

14 - 4 cups vegetable oil, for deep frying

# How-To Steps:

01 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for enhanced flavor.
02 - In a separate large bowl, whisk together flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere the coating.
04 - Place coated chicken pieces on a wire rack and allow to rest for 10 minutes to set the coating.
05 - Preheat oil in a deep fryer or large heavy pot to 350°F (175°C).
06 - Fry chicken in batches without overcrowding, turning occasionally, for 12 to 15 minutes until golden brown and internal temperature reaches 165°F (75°C).
07 - Remove fried chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken so impossibly tender inside that you'll question whether it's actually fried.
  • The seasoned flour coating stays crispy hours later, which means excellent leftovers for breakfast sandwiches.
  • This method works whether you're cooking for four people or feeding a crowd—the proportions scale beautifully.
02 -
  • The temperature of your oil matters more than anything else in this recipe—I learned this after years of wondering why my chicken sometimes turned out greasy. Use a thermometer. Actually use it.
  • Double-dipping (buttermilk, then flour, then back in buttermilk, then flour again) creates a craggy, shattered coating that stays crispy for hours. I discovered this by accident when I knocked over my first batch mid-coating and had to re-do it, and it turned out to be the best version I've ever made.
03 -
  • Save your oil after frying—strain it through cheesecloth and store it in a container. You can reuse it several times, and it actually gets more flavorful each time you fry chicken in it.
  • If your coating is browning too fast while the chicken is still undercooked, lower your oil temperature by ten degrees and extend the cooking time slightly. Better safe than sorry.
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