Crispy Seasoned Fried Chicken (Print Version)

Juicy, golden chicken pieces with a flavorful, crispy coating ideal for a comforting main dish.

# What You Need:

→ Chicken

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

→ 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)

→ 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

# Directions:

01 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces, coat thoroughly, cover, and refrigerate for at least 2 hours or overnight for optimal flavor.
02 - In a separate bowl, blend flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper evenly.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece fully in the flour mixture, pressing to adhere.
04 - Place coated pieces on a wire rack and allow to rest for 10 minutes to help the coating adhere.
05 - Heat vegetable oil in a deep fryer or 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 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken impossibly tender inside while the double-seasoned flour coating stays unbelievably crispy outside.
  • You'll finally understand why restaurant fried chicken tastes so much better—and realize you can make it at home without any fuss.
02 -
  • The oil temperature is non-negotiable—I learned this by making greasy disasters more than once, and now I always use a thermometer because eyeballing never works.
  • Don't crowd the pan or the oil temperature drops and your chicken steams instead of fries; it's worth doing two batches if you have to.
03 -
  • Use a meat thermometer to check doneness without cutting into the chicken and losing all those precious juices.
  • The resting periods (after dredging and after frying) are what separate good fried chicken from great fried chicken, so don't skip them just to save time.
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