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Crispy Fried Chicken Recipe

This homemade fried chicken recipe features juicy buttermilk-marinated chicken coated in seasoned flour and cornstarch, then fried until golden brown and extra crispy. Perfect for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Marinating 8 hours
Total Time 9 hours
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, SOUTHERN
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade

  • 1.5 kg bone-in chicken pieces about 8 pieces
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
Crispy Flour Coating
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons black pepper
Frying & Serving
  • Peanut oil for deep frying
  • Flaky salt for serving (optional)

Equipment

  • 1 Deep heavy-bottomed pot For frying chicken
  • 1 Frying thermometer To monitor oil temperature
  • 1 Instant-read meat thermometer For checking chicken doneness
  • 2 Large mixing bowls For marinade and coating
  • 1 Wire cooling rack For draining fried chicken
  • 1 Rimmed baking sheet Place underneath cooling rack
  • 1 Kitchen tongs Heat-resistant
  • 1 Whisk For mixing dry ingredients

Method
 

How to Make Crispy Fried Chicken
  1. Place the chicken pieces in a large mixing bowl. Sprinkle with 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder. Toss until evenly seasoned.
  2. Pour 2 cups buttermilk and 2 tablespoons hot sauce over the chicken. Mix well, cover, and refrigerate for at least 2 hours, preferably 8 hours or overnight.
  3. In another large bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper.
  4. Remove one chicken piece from the buttermilk, allowing excess marinade to drip off. Press it firmly into the seasoned flour mixture until completely coated. Repeat with the remaining pieces.
  5. Arrange the coated chicken on a wire rack and let it rest for 5–10 minutes so the flour coating adheres.
  6. Pour peanut oil into a deep heavy-bottomed pot, keeping the pot no more than halfway full. Heat to 325°F (163°C), checking with a frying thermometer.
  7. Carefully lower a few chicken pieces into the hot oil. Fry in batches without overcrowding, turning occasionally if needed. Maintain the oil near 325°F (163°C).
  8. Cook until golden brown and the thickest part of each piece reaches 165°F (74°C), without the thermometer touching bone. Cooking time varies by cut and size; allow approximately 8–18 minutes per batch, or longer as necessary.
  9. Transfer cooked chicken to a wire rack over a baking sheet to drain. Sprinkle with flaky salt if desired. Repeat until all chicken is cooked.
  10. Serve warm with mashed potatoes, coleslaw, biscuits, or your favorite dipping sauce.

Notes

For best results, marinate the chicken in buttermilk for approximately 8 hours or overnight. A minimum of 2 hours works if you're short on time.
Keep the frying oil close to 325°F (163°C). If the coating becomes too dark before the chicken is fully cooked, reduce the heat slightly.
The flour and cornstarch mixture helps produce a crunchy, golden crust. Let the coated chicken rest for 5–10 minutes before frying to improve adhesion.
Fry in small batches to avoid overcrowding and maintain a consistent oil temperature.
Always check the thickest part of each chicken piece with an instant-read thermometer. Chicken must reach 165°F (74°C).
Peanut oil works well for frying. Canola or vegetable oil can also be used.
Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Freeze for best quality for approximately 3–4 months.
Reheat in an oven or air fryer until the center reaches 165°F (74°C).