Crispy Fried Chicken

4.90 from 116 votes

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

Prep Time20

Cook Time30

Brining Time4

Total Time4 50

Course: Main Dish

Cuisine: American

Keyword: Fried Chicken

Servings: servings

Author: Rachel Farnsworth

Ingredients

Buttermilk Brine

6 chicken thighs skin-on, bone-in
6 chicken drumsticks skin-on, bone-in
3 cups buttermilk
1/2 cup buffalo hot sauce
2 teaspoons salt
1 teaspoon black pepper

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

US Customary - Metric

Instructions

Pat 6 chicken thighs and 6 chicken drumsticks dry with paper towels to remove any excess moisture. Trim off any excess loose skin, if any.
In a large mixing bowl, stir together 3 cups buttermilk, 1/2 cup buffalo hot sauce, 2 teaspoons salt, and 1 teaspoon black pepper. Use tongs to submerge the chicken thighs and drumsticks in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to 24 hours for maximum flavor and tenderness.
When ready to cook, pour enough oil into a large heavy skillet to reach about 3/4 inch to 1 inch deep. Heat the oil to 350°F (175°C).
While the oil is heating, prepare the dredging mixture. In a shallow dish or another large resealable plastic bag, combine the 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon salt, 1 tablespoon paprika, 2 teaspoons onion powder2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon white pepper, and 1 teaspoon cayenne pepper. Mix until evenly distributed.
Set up a breading station: remove one piece of chicken at a time from the buttermilk mixture, letting any excess drip off. Place the chicken in the dredging mixture, ensuring it is completely coated. Press the mixture onto the chicken lightly, then shake off any excess.
Carefully place 3–4 pieces of chicken in the hot oil at a time, being careful not to overcrowd the skillet. Fry the chicken for approximately 14 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F (74°C). For dark meat, aim for 172–175°F for best results. Monitor the oil temperature, keeping it between 300–350°F. Adjust the heat as necessary to maintain this range.
While the chicken is cooking, set a wire rack over a baking sheet. Remove the cooked chicken with tongs and place it on the wire rack. If desired, keep the chicken warm in a 200°F (93°C) oven while frying the remaining pieces.
Allow the chicken to rest for at least 10 minutes before serving.

Video

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Notes

Adjust the hot sauce to taste; for milder flavor, use less or omit.
Test the oil by dropping a small pinch of the flour mixture into it—it should sizzle immediately.
Overcrowding the skillet will lower the oil temperature and affect the chicken’s crispness. Fry in batches.
Use a meat thermometer for 100% accuracy in doneness.

Nutrition