Crispy Fried Chicken

Crispy Fried Chicken


6 Servings


Main Dish


35 minutes



Ingredient List 

Main Ingredients • 6 chicken thighs • 6 chicken drumsticks • 3 cups buttermilk • 1/2 cup Buffalo Hot Sauce (optional) • 2 teaspoons salt 1 teaspoon pepper

Ingredient List 

Dredging Mixture 3 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon white pepper 1 teaspoon cayenne pepper 1 quart vegetable oil for frying

Mix Ingredients


In a large mixing bowl, whisk together  buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a  mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap  and refrigerate 4 hours.

Pour the vegetable oil


When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

Dry Ingredients


Prepare the breading by combining the  flour, cornstarch, onion powder, garlic powder, oregano, basil, white  pepper, cayenne pepper, paprika, and salt in a gallon sized resealable  plastic bag. Mix it thoroughly.

Bread Chicken


Working one at a time, remove chicken  pieces from buttermilk mixture. Shake it gently to remove the excess.  Place it in the breading mix and coat thoroughly. Tap off the excess.

Fry Chicken


Place the breaded chicken into the 350  degree oil. Fry 3 or 4 pieces at a time. Until the chicken reaches an internal temperature of 165  degrees F.

Remove From Oil


Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.