Crispy Fried Chicken Recipe: Your Secret to Craggly, Golden Perfection
- Aug 26, 2025
- 3 min read
Get your crunch on with this foolproof recipe
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Preparation & Cooking Time: 30-40 mins
QUICK INSTRUCTIONS
Marinate chicken pieces in buttermilk and 1 teaspoon of salt for 2-6 hours.
Whisk together flour, cornstarch, baking powder, and all remaining spices and seasonings to create the dry dredge.
For extra crunch, take a few spoonfuls of the buttermilk marinade and mix into the dry dredge to create little "craggly bits."
Dredge each piece of chicken, one at a time, making sure to press and squeeze the flour onto the chicken firmly.
Heat oil in a heavy-bottomed pot to 350°F (175°C).
Fry chicken in batches until golden brown.
Transfer fried chicken to a wire rack, sprinkle with salt, and finish cooking in the oven at 350°F (175°C) until fully cooked through.
Ingredients:
4-6 pieces of chicken (thighs, drumsticks, or a mix)
2 cups (475 ml) buttermilk
2 teaspoons (10 g) salt, divided
3 cups (360 g) all-purpose flour
1/4 cup (30 g) cornstarch
2 tablespoons (25 g) baking powder
1 tablespoon (8 g) paprika
1 tablespoon (8 g) smoked paprika
1 teaspoon (2 g) dried mustard powder (or a good substitute is a small amount of dijon mustard in the buttermilk marinade)
1 teaspoon (5 g) chicken bouillon powder
1 teaspoon (5 g) black pepper
1 teaspoon (3 g) onion powder
1 teaspoon (3 g) garlic powder
1 teaspoon (2 g) dried thyme
High smoke point oil for frying (e.g., peanut oil, vegetable oil, or canola oil)
Detailed Cooking Process:
Let's talk about the secret to truly mind-blowing, restaurant-quality fried chicken right in your own kitchen. It all starts with the marinade. Forget about a simple egg wash; we're using buttermilk. The acidity in buttermilk doesn't just add a tangy note, it's a culinary hero that tenderizes the chicken, breaking down proteins for a melt-in-your-mouth experience. Marinate your chicken for at least two hours, but for maximum flavor and tenderness, go for the full six.
