Perfect fried chicken delivers a golden, shatteringly crisp crust and impossibly juicy, tender meat. This recipe uses a double-dredge method and a long buttermilk brine for maximum flavor and crunch. Your homemade fried chicken will be a messy, fun, and utterly unforgettable centerpiece.
Love Fried Chicken? So do we! If you're into Chicken Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Fried Chicken
- Dreamy crunch: Double-dredge creates a craggy, textured crust that locks in juices.
- Deep flavor: A long buttermilk brine tenderizes and seasons the meat throughout.
- Surprisingly forgiving: Straightforward process with clear oil temperature guidance.
- Crowd-pleaser: A guaranteed hit for picnics, game days, or Sunday supper.
Ingredients & Tools
- 1 whole chicken (about 1.5 kg / 3-4 lbs), cut into 8 pieces (or 2 kg / 4.5 lbs of your favorite pre-cut pieces like thighs and drumsticks)
- 1 liter (4 cups) buttermilk
- 3 tbsp hot sauce (like Frank’s RedHot)
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 2 tsp garlic powder
- 2 tsp paprika (smoked paprika is wonderful here)
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for a little kick)
- 400 g (3 1/3 cups) all-purpose flour
- 2 tbsp cornstarch
- 1 liter (approx. 4 cups) neutral oil, for frying (like vegetable, canola, or peanut oil)
Tools: A large, heavy-bottomed pot or Dutch oven (at least 6 quarts), a deep-fry/candy thermometer, tongs, a wire rack set over a baking sheet.
Notes: Don’t skip the buttermilk—it’s key to tenderness. Cornstarch mixed with flour gives an extra-crispy, non-greasy crust.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4-6 | Prep Time: 20 minutes (plus 4-24 hours brining) | Cook Time: 25-30 minutes | Total Time: 45-50 minutes (plus brining)
Before You Start: Tips & Ingredient Notes
- Patience is your most important ingredient. Rushing the brine or the frying temperature is the number one reason for less-than-perfect results. Give the chicken its full time to soak up flavor and tenderness.
- Why a whole chicken? Using a mix of dark and white meat gives you the best of all worlds—juicy thighs, succulent drums, and tender breasts. It creates a more interesting platter and keeps everyone happy.
- The oil temperature is non-negotiable. A fry/candy thermometer is your best friend here. Guessing will lead to burnt coating and raw chicken, or a greasy, soggy crust. It’s a small tool that makes a world of difference.
- Don’t crowd the pot. Frying too many pieces at once will cause the oil temperature to plummet. Fry in small batches for the crispiest results and the most consistent cook.
How to Make Fried Chicken
Step 1: The Buttermilk Brine. In a very large bowl, whisk together the buttermilk, hot sauce, 1 tablespoon of the salt, 2 teaspoons of the black pepper, and half of your garlic powder, paprika, and onion powder. Add the chicken pieces, making sure each piece is fully submerged. Cover the bowl and refrigerate for at least 4 hours, but honestly, overnight (up to 24 hours) is ideal. You’ll notice the buttermilk working its magic, tenderizing the chicken from the outside in.
Step 2: Prep Your Dredge. About 30 minutes before you’re ready to fry, take the chicken out of the fridge to take the chill off. In a large, shallow dish (a brownie pan works great), whisk together the flour, cornstarch, and the remaining salt, pepper, garlic powder, paprika, and onion powder. This is your seasoned dredge. The cornstarch is key—it inhibits gluten development, which means a lighter, crispier crust that doesn’t get tough.
Step 3: The Double-Dredge. Working with one piece at a time, pull the chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to make sure the flour adheres well. Then, dip it right back into the buttermilk for a quick second bath, let the excess drip again, and dredge it in the flour for a second time. This double layer is what creates that amazing, craggy, textured crust. Place each finished piece on the wire rack while you finish the rest.
Step 4: Heat the Oil. Pour your oil into your heavy-bottomed pot—you want it to be about 3-4 inches deep. Attach your thermometer and heat the oil over medium-high heat until it reaches 175°C (350°F). This is the perfect frying temperature. The oil should shimmer but not smoke. While it heats, line a baking sheet with fresh paper towels or another wire rack for the finished chicken.
Step 5: Fry to Golden Perfection. Carefully lower 3-4 pieces of chicken into the hot oil using tongs, skin-side down if applicable. Don’t drop them in! You don’t want hot oil splashing. The temperature will drop—that’s normal. Adjust the heat to maintain a steady temperature between 165-175°C (325-350°F). Fry for about 12-16 minutes for white meat and 14-18 minutes for dark meat, turning occasionally, until the crust is a deep, golden brown and the internal temperature reaches 74°C (165°F).
Step 6: Drain and Rest. Once cooked, transfer the chicken to the prepared wire rack or paper-towel-lined tray. Let it rest for at least 5-10 minutes before serving. This rest is crucial—it allows the juices to redistribute throughout the meat, so they don’t all run out onto your plate when you take that first bite. You’ll be rewarded with the juiciest chicken imaginable.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat on a wire rack in a 375°F oven for 10-15 minutes until hot and crispy.
Serving Suggestions
Complementary Dishes
- Creamy Coleslaw — Its cool, crisp crunch and tangy dressing are the perfect textural and flavor contrast to the rich, hot chicken.
- Buttery Mashed Potatoes — You need something to soak up all those delicious juices, and fluffy, buttery potatoes are the ultimate comfort food partner.
- Southern-Style Biscuits — Flaky, warm, and soft, they’re ideal for making little chicken sandwiches or just slathering with honey butter on the side.
Drinks
- Iced Sweet Tea — The classic, non-negotiable pairing. Its sweetness and cold refreshment cut through the savory, fatty goodness of the fried chicken beautifully.
- A Crisp Lager — The light carbonation and clean finish of a good lager cleanse the palate between each wonderfully greasy bite.
Something Sweet
- Peach Cobbler — A warm, bubbly cobbler with a scoop of vanilla ice cream continues the Southern comfort theme and ends the meal on a fruity, cozy note.
Top Mistakes to Avoid
- Mistake: Frying straight from the fridge. If the chicken is too cold, the outside will burn before the inside cooks through. Letting it sit out for 20-30 minutes ensures a more even cook.
- Mistake: Not using a thermometer. I’ve messed this up before too… thinking I could eyeball it. Too hot, and the crust burns; too cool, and the chicken absorbs oil and becomes greasy. The thermometer is your guide to perfection.
- Mistake: Moving the chicken too much. Once you place the chicken in the oil, let it be for a minute or two. Constantly turning it can knock off the delicate crust you worked so hard to create.
- Mistake: Skipping the rest. Cutting into the chicken the second it comes out of the oil will cause all the precious juices to run out, leaving you with drier meat. A little patience here pays off in juiciness.
Expert Tips
- Tip: Add a splash of pickle brine to your buttermilk. It sounds odd, but that little bit of tangy, vinegary punch adds another layer of flavor that really makes the chicken sing. A little goes a long way!
- Tip: Season your flour aggressively. Taste a tiny pinch of your dredging flour. It should taste good and well-seasoned on its own, because that’s where a lot of the crust’s flavor comes from.
- Tip: For an extra-craggy crust, use your fingers. When you’re doing the final dredge, don’t just coat the chicken—scoop some flour over it and press it in with your fingers to create little clumps and shaggy bits that will fry up super crispy.
- Tip: Keep cooked chicken warm in the oven. If you’re frying in batches, place the finished pieces on a wire rack set over a baking sheet and keep them in a low oven (about 120°C / 250°F). This keeps them warm and, crucially, keeps the crust crispy.
FAQs
Can I use boneless, skinless chicken breasts?
You absolutely can, but you’ll need to adjust the cooking time significantly. Boneless pieces will cook much faster, in about 6-8 minutes. The risk is that they can dry out more easily than bone-in, skin-on cuts. If you go this route, I’d recommend using thighs instead of breasts for more inherent juiciness, and keep a very close eye on the internal temperature to avoid overcooking.
Why did my crust fall off?
This usually happens for one of two reasons. First, the oil wasn’t hot enough when the chicken was added, causing the coating to absorb oil instead of searing instantly. Second, the chicken wasn’t patted dry enough after the brine before the first dredge. That thin layer of moisture is what the flour needs to grip onto, so don’t shake off too much buttermilk before that first coating.
Can I make this gluten-free?
Yes! The method remains exactly the same. Simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. Many of these blends already contain starches (like the cornstarch we added), so you might get an even crispier result. Just be sure to season your GF flour well, as you would the regular version.
How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, do not use the microwave—it will turn the crust soft and sad. Instead, place it on a wire rack over a baking sheet and warm it in a 190°C (375°F) oven for 10-15 minutes, until hot and crispy again. The air circulation is key.
What’s the best oil for frying?
You want a neutral oil with a high smoke point. Vegetable, canola, and peanut oil are all excellent choices. Avoid olive oil (its smoke point is too low and its flavor is too strong) and butter (it will burn instantly). The oil should be clean and fresh for the best-tasting results.
Fried Chicken
Make the best Fried Chicken with a crispy crust and juicy interior. Our recipe uses a buttermilk brine and double-dredge for perfect results. Get the recipe now!
Ingredients
For the Brine and Chicken:
-
1 whole chicken (about 1.5 kg / 3-4 lbs, cut into 8 pieces (or 2 kg / 4.5 lbs of your favorite pre-cut pieces like thighs and drumsticks))
-
1 liter buttermilk (4 cups)
-
3 tbsp hot sauce (like Frank's RedHot)
-
2 tbsp kosher salt
-
1 tbsp black pepper (freshly ground)
-
2 tsp garlic powder
-
2 tsp paprika (smoked paprika is wonderful here)
-
1 tsp onion powder
-
1/2 tsp cayenne pepper (optional, for a little kick)
For the Dredge and Frying:
-
400 g all-purpose flour (3 1/3 cups)
-
2 tbsp cornstarch
-
1 liter neutral oil (approx. 4 cups, for frying (like vegetable, canola, or peanut oil))
Instructions
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In a very large bowl, whisk together the buttermilk, hot sauce, 1 tablespoon of the salt, 2 teaspoons of the black pepper, and half of your garlic powder, paprika, and onion powder. Add the chicken pieces, making sure each piece is fully submerged. Cover the bowl and refrigerate for at least 4 hours, but honestly, overnight (up to 24 hours) is ideal.01
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About 30 minutes before you’re ready to fry, take the chicken out of the fridge to take the chill off. In a large, shallow dish (a brownie pan works great), whisk together the flour, cornstarch, and the remaining salt, pepper, garlic powder, paprika, and onion powder.02
-
Working with one piece at a time, pull the chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to make sure the flour adheres well. Then, dip it right back into the buttermilk for a quick second bath, let the excess drip again, and dredge it in the flour for a second time. Place each finished piece on the wire rack while you finish the rest.03
-
Pour your oil into your heavy-bottomed pot—you want it to be about 3-4 inches deep. Attach your thermometer and heat the oil over medium-high heat until it reaches 175°C (350°F). While it heats, line a baking sheet with fresh paper towels or another wire rack for the finished chicken.04
-
Carefully lower 3-4 pieces of chicken into the hot oil using tongs, skin-side down if applicable. The temperature will drop—that’s normal. Adjust the heat to maintain a steady temperature between 165-175°C (325-350°F). Fry for about 12-16 minutes for white meat and 14-18 minutes for dark meat, turning occasionally, until the crust is a deep, golden brown and the internal temperature reaches 74°C (165°F).05
-
Once cooked, transfer the chicken to the prepared wire rack or paper-towel-lined tray. Let it rest for at least 5-10 minutes before serving.06
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