Crispy Fried Chicken Seasoned

The smell of frying chicken hitting hot oil still takes me back to my grandmother's tiny kitchen, where she'd fry up batches on Sundays while we played in the yard. She never measured anything, just knew by the sizzle sound when the oil was ready. I've spent years trying to recreate that perfect crunch she achieved so effortlessly. This recipe comes closest to what I remember from those weekends.

Last summer I made this for a Fourth of July party, and my friend Mike stood by the stove the entire time, watching every batch like a hawk. He kept sneaking pieces as soon as they came out of the oil, burning his fingers but grinning through it. Now he requests this for every gathering, claiming it's better than any restaurant version he's ever had.

Ingredients

• Chicken: Skin-on pieces are essential here, the fat renders and creates that satisfying crunch while keeping meat moist
• Buttermilk: The acid tenderizes the meat and creates the perfect base for the seasoning to penetrate
• Flour coating: This blend of spices creates that classic flavor profile without being too heavy on any one note
• Vegetable oil: You need something neutral with a high smoke point, peanut oil works beautifully too

Instructions

Marinate the chicken:

Whisk together buttermilk, salt, pepper, paprika and cayenne in a large bowl, add chicken pieces and turn to coat. Cover and refrigerate at least 2 hours, though overnight gives the best results.

Prepare the coating:

In a separate bowl, combine flour with garlic powder, onion powder, thyme, smoked paprika, salt and black pepper until well blended.

Coat the chicken:

Lift chicken from marinade, let excess drip off, then press each piece firmly into the flour mixture until thoroughly coated.

Let it rest:

Place coated pieces on a wire rack for 10 minutes, this helps the coating adhere during frying.

Heat the oil:

Bring oil to 175°C (350°F) in a deep fryer or heavy pot, the oil should be deep enough to submerge chicken pieces.

Fry to perfection:

Cook chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C (165°F).

Rest and serve:

Drain on a wire rack for 5 minutes before serving, letting the coating set and juices redistribute.

Save

My sister-in-law initially refused to try homemade fried chicken, insisting it was too messy and never as good as carryout. After one bite of this version, she asked for the recipe and now makes it for her own family. There's something deeply satisfying about watching someone become a convert to homemade comfort food.

Getting That Perfect Crunch

The wire rack resting step is something I learned after years of chicken with bald spots where the coating fell off. Letting the coating set for those 10 minutes makes a remarkable difference in how well it adheres during frying.

Marinade Magic

Overnight marinating transforms good chicken into great chicken, giving the buttermilk and spices time to work deep into the meat. When I'm in a rush and only marinate for a couple hours, I can taste the difference.

Serving It Up

This chicken deserves good sides, but honestly, standing at the counter eating pieces straight from the rack is completely acceptable behavior. Serve alongside something cool and creamy to balance the richness.

• Coleslaw provides that perfect crunch and cool contrast
• Mashed potatoes soak up all those delicious juices
• Hot sauce on the side lets heat lovers customize their experience

Save

There's nothing quite like the sound of that first bite through a perfectly crispy piece of fried chicken, followed by the satisfied silence around the table. This is the kind of food that brings people together.

Recipe Q&A

→ How do I ensure the chicken stays juicy inside?

Marinating the chicken in buttermilk and spices helps tenderize the meat and retain moisture during frying.

→ What temperature should the oil be for frying?

The oil should be heated to 175°C (350°F) for optimal crispiness and even cooking.

→ Can I double-coat the chicken for extra crunch?

Yes, double-dipping in buttermilk and flour before frying enhances crispiness significantly.

→ What is the ideal resting time after frying?

Letting the chicken rest on a wire rack for 5 minutes drains excess oil and helps maintain the crust’s crunch.

→ Are there alternatives to vegetable oil for frying?

Other neutral oils with high smoke points like peanut or canola oil work well for deep frying.