- \n
- 1 whole chicken, cut into 8\u201310 pieces (or use thighs\/drumsticks\/wings)<\/li>\n\n\n\n
- 2 cups buttermilk<\/li>\n\n\n\n
- 1 tablespoon hot sauce (optional, for heat and flavor)<\/li>\n\n\n\n
- 2 cups all-purpose flour<\/li>\n\n\n\n
- 1\/3 cup cornstarch (for an extra-crispy crust)<\/li>\n\n\n\n
- 1 tablespoon kosher salt<\/li>\n\n\n\n
- 1 teaspoon garlic powder<\/li>\n\n\n\n
- 1 teaspoon onion powder<\/li>\n\n\n\n
- 1 teaspoon smoked paprika<\/li>\n\n\n\n
- 1 teaspoon black pepper<\/li>\n\n\n\n
- 1\/2 teaspoon cayenne pepper (optional)<\/li>\n\n\n\n
- 1 teaspoon baking powder<\/li>\n\n\n\n
- Vegetable oil, for frying<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
Marinate the Chicken<\/h3>\n\n\n\n
In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Submerge all chicken pieces completely. Cover and refrigerate for 4\u201324 hours.<\/p>\n\n\n\n
Prepare the Dredge<\/h3>\n\n\n\n
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.<\/p>\n\n\n\n
Dredge for Texture<\/h3>\n\n\n\n
Remove each piece of chicken from the marinade and allow excess to drip off. One by one, coat the chicken in the flour mixture\u2014pressing firmly to ensure the coating sticks. For extra crunch, dip back into the buttermilk, then re-dredge in flour mixture again.<\/p>\n\n\n\n
Heat the Oil<\/h3>\n\n\n\n
In a deep skillet, cast iron pan, or Dutch oven, pour vegetable oil until it reaches about 2 inches high. Heat to 325\u00b0F (use a thermometer for accuracy). Keeping the oil at the right temp ensures the chicken cooks through without burning the crust.<\/p>\n\n\n\n
Fry in Batches<\/h3>\n\n\n\n
Add chicken pieces in batches (don\u2019t overcrowd the pan). Fry each piece for 10\u201315 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\u00b0F.<\/p>\n\n\n\n
Drain and Cool<\/h3>\n\n\n\n
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\u201310 minutes before serving\u2014this helps juices redistribute inside.<\/p>\n\n\n\n
Tips for the Perfect Crunch<\/h2>\n\n\n\n
- \n
- Cornstarch is magic.<\/strong> It\u2019s lighter than flour and creates a crispier, flakier crust.<\/li>\n\n\n\n
- Don\u2019t skip the baking powder.<\/strong> It causes bubbling in the crust during frying, leading to extra crispness.<\/li>\n\n\n\n
- Use a wire rack, not paper towels.<\/strong> Towels can trap steam and make your chicken soggy.<\/li>\n\n\n\n
- Season every step.<\/strong> The marinade and dredge should both be packed with flavor. Bland chicken comes from bland prep.<\/li>\n<\/ul>\n\n\n\n
What to Serve with Crispy Fried Chicken<\/h2>\n\n\n\n
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\u2014just a drizzle takes it to another level.<\/p>\n\n\n\n
Final Thoughts<\/h2>\n\n\n\n
This crispy fried chicken recipe brings classic comfort straight to your kitchen. Whether it\u2019s a weekend treat or the highlight of a holiday meal, it delivers crunch, seasoning, and juicy flavor that never disappoints. One bite and you\u2019ll know why it\u2019s a Buttered Bliss favorite.<\/p>\n\n\n\n
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Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n
![\"\"](\"https:\/\/thebutteredbliss.com\/wp-content\/uploads\/2025\/07\/ChatGPT-Image-Jul-20-2025-07_51_35-PM.png\")
<\/figure>\n\n\n - Don\u2019t skip the baking powder.<\/strong> It causes bubbling in the crust during frying, leading to extra crispness.<\/li>\n\n\n\n
- Cornstarch is magic.<\/strong> It\u2019s lighter than flour and creates a crispier, flakier crust.<\/li>\n\n\n\n