Crispy Seasoned Fried Chicken (Printable)

Golden, crispy chicken with a juicy interior, seasoned and fried for rich flavor and satisfying texture.

# What You’ll Need:

→ Chicken

01 - 2.64 pounds (about 8 pieces) skin-on chicken drumsticks, thighs, or assorted pieces

→ 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, whisk together buttermilk, salt, black pepper, paprika, and cayenne pepper. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
02 - Combine all-purpose flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper in a large bowl and stir well.
03 - Remove chicken from marinade allowing excess to drip off. Thoroughly dredge each piece in the seasoned flour mixture, pressing to adhere.
04 - Place coated chicken pieces on a wire rack and rest for 10 minutes to help the coating set.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
06 - Fry chicken in batches without overcrowding, turning occasionally, for 12 to 15 minutes until golden brown and internal temperature reaches 165°F (75°C).
07 - Remove chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk soak creates a surprisingly tender interior that stays juicy no matter how golden the exterior gets.
  • Unlike store-bought fried chicken, you control exactly how much seasoning goes into every bite, so it tastes like comfort food made with intention.
  • The double-dip trick (mentioned in the notes) gives you that shattering, restaurant-quality crunch that homemade rarely achieves.
02 -
  • Oil temperature is non-negotiable; even a few degrees makes the difference between crispy and soggy, so invest in a thermometer and use it every single time.
  • The double-dip technique (dip in buttermilk again after the first flour coating, then flour once more) transforms good fried chicken into the kind people remember and ask you to make again.
  • Don't skip the resting period after dredging—those 10 minutes genuinely change how well the coating adheres and how crunchy it stays.
03 -
  • If you're reheating leftover fried chicken, use an oven at 190°C (375°F) for 8-10 minutes rather than a microwave—it brings back the crispness instead of making it rubbery.
  • Save your cooking oil if it looks clean; strain it through a fine mesh and store it in a cool place, and it'll be perfect for your next batch of fried chicken or other shallow frying.
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