Crispy Fried Chicken That’s Golden, Juicy, and Packed with Flavor

Crispy fried chicken isn’t just food—it’s a feeling. The sound of the first bite, the steam rising from tender meat, and the perfectly seasoned crunch that follows? Pure satisfaction. Whether you’re hosting Sunday dinner, prepping for a family picnic, or just craving a Southern-style treat, this fried chicken recipe checks every box. It’s everything crispy chicken should be: deeply seasoned, extra crunchy on the outside, and shockingly juicy inside. No shortcuts here—just timeless technique and love in every bite.

Marinating Makes the Difference

A great fried chicken starts long before it hits the oil. The secret? A rich buttermilk marinade. Buttermilk is acidic, which means it tenderizes the chicken gently while keeping it moist. Adding a splash of hot sauce doesn’t just bring heat—it enhances the flavor and gives the meat a subtle kick.

To truly let the flavors sink in, marinate your chicken for at least 4 hours or overnight if you have the time. When you fry it the next day, you’ll taste the difference.

Ingredients

1 whole chicken, cut into 8–10 pieces (or use thighs/drumsticks/wings)
2 cups buttermilk
1 tablespoon hot sauce (optional, for heat and flavor)
2 cups all-purpose flour
1/3 cup cornstarch (for an extra-crispy crust)
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 teaspoon baking powder
Vegetable oil, for frying

Instructions

Marinate the Chicken

In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Submerge all chicken pieces completely. Cover and refrigerate for 4–24 hours.

Prepare the Dredge

In a large shallow bowl, mix together the flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, cayenne (if using), and baking powder. Stir well so the spices are evenly distributed.

Dredge for Texture

Remove each piece of chicken from the marinade and allow excess to drip off. One by one, coat the chicken in the flour mixture—pressing firmly to ensure the coating sticks. For extra crunch, dip back into the buttermilk, then re-dredge in flour mixture again.

Heat the Oil

In a deep skillet, cast iron pan, or Dutch oven, pour vegetable oil until it reaches about 2 inches high. Heat to 325°F (use a thermometer for accuracy). Keeping the oil at the right temp ensures the chicken cooks through without burning the crust.

Fry in Batches

Add chicken pieces in batches (don’t overcrowd the pan). Fry each piece for 10–15 minutes, flipping halfway through. Dark meat may take longer than white meat. You’re aiming for golden brown perfection and a safe internal temp of 165°F.

Drain and Cool

Transfer the fried chicken to a wire rack over a baking sheet. This keeps the bottom crispy while excess oil drains. Let the chicken rest for 5–10 minutes before serving—this helps juices redistribute inside.

Tips for the Perfect Crunch

Cornstarch is magic. It’s lighter than flour and creates a crispier, flakier crust.
Don’t skip the baking powder. It causes bubbling in the crust during frying, leading to extra crispness.
Use a wire rack, not paper towels. Towels can trap steam and make your chicken soggy.
Season every step. The marinade and dredge should both be packed with flavor. Bland chicken comes from bland prep.

What to Serve with Crispy Fried Chicken

Pair your chicken with Southern staples like mashed potatoes and gravy, mac and cheese, collard greens, or a buttery biscuit. For something sweet, serve it with honey or hot honey on the side—just a drizzle takes it to another level.

Final Thoughts

This crispy fried chicken recipe brings classic comfort straight to your kitchen. Whether it’s a weekend treat or the highlight of a holiday meal, it delivers crunch, seasoning, and juicy flavor that never disappoints. One bite and you’ll know why it’s a Buttered Bliss favorite.