Crispy seasoned fried chicken (Printable Version)

Golden crispy chicken with seasoned coating, tender and juicy inside for hearty enjoyment.

# What You Need:

→ Chicken

01 - 8 pieces skin-on chicken (drumsticks, thighs, or assorted cuts), approximately 2.65 lbs

→ Marinade

02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper (optional)

→ Coating

07 - 2 cups all-purpose flour
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon ground black pepper

→ Frying

14 - 4 cups vegetable oil for deep frying

# How-To Steps:

01 - In a large bowl, combine buttermilk, salt, ground black pepper, paprika, and optional cayenne pepper. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for enhanced flavor.
02 - In a separate large bowl, blend all-purpose flour with garlic powder, onion powder, dried thyme, smoked paprika, salt, and ground black pepper until uniformly combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Thoroughly dredge each piece in the flour mixture, pressing gently to ensure adherence.
04 - Place the coated chicken pieces on a wire rack and let rest for 10 minutes to firm the coating for better frying results.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C), ensuring optimal frying temperature.
06 - Fry chicken in batches without overcrowding, turning occasionally, for 12 to 15 minutes until golden brown and an internal temperature of 165°F (75°C) is reached.
07 - Remove chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • The buttermilk marinade creates meat so tender it practically falls off the bone while the coating gets crackling-crisp, not greasy.
  • Your kitchen will smell unbelievably good, and the whole process is actually forgiving once you nail the oil temperature.
  • This feeds four people generously and tastes even better as leftovers the next day, cold or reheated.
02 -
  • Oil temperature is everything—too cool and you get greasy, heavy chicken; too hot and the outside burns before the inside cooks through. A thermometer removes all guesswork and transforms your results.
  • Don't overcrowd the pan, ever—dropping too much cold chicken into hot oil crashes the temperature and steams the chicken instead of frying it, leaving you with soggy coating and disappointment.
  • The double-dip method (buttermilk again, then flour again) creates a thicker, crispier crust that holds up beautifully even on the second day.
03 -
  • Save your oil after frying—strain it through a fine mesh and it keeps in the fridge for several weeks, perfect for frying again or making gravy.
  • Room temperature chicken fries faster and more evenly than cold chicken straight from the fridge, so take it out about 20 minutes before you start heating the oil.
  • A wire rack lets air circulate under the chicken as it drains, preventing the bottom from getting soggy and steamed by sitting in pooled oil.
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