How to Make Crispy Fried Chicken

Crispy, golden fried chicken with a seasoned flour coating and tangy buttermilk soak.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

oil for frying, enough to have about 2 inches in the pot
3 cups all-purpose flour
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
salt use to taste; recipe uses 2 tablespoons in flour mix and additional for seasoning
freshly ground black pepper use to taste; recipe uses 2 tablespoons in flour mix
2 cups buttermilk (see note 1)
1 whole chicken 4- to 5-pound, cut into 8 pieces (breasts, thighs, legs, wings); giblets removed and discarded

Heat 2 inches of oil in a large pot, Dutch oven, or deep fryer and bring to 325°F (use a deep-fry thermometer).
In a large bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, 2 tablespoons salt, and 2 tablespoons black pepper until evenly combined.
Pour the buttermilk into a second large bowl and set it next to the flour mixture.
Working one piece at a time (start with the breasts), dredge the chicken in the flour mixture until coated, then dip into the buttermilk, tap lightly to remove excess, and return the piece to the flour mixture.
Firmly press and pinch the flour onto the chicken so each piece is well coated for maximum crunch.
Carefully place the well-coated chicken pieces into the hot oil in this order: breasts first, then thighs, legs, and wings. There should be 8 pieces in the oil.
Fry the chicken for about 15 minutes, then check the thickest part of a breast with an instant-read thermometer; it should read at least 165°F.
Remove the chicken from the oil and drain on paper towels; let cool 10 minutes before serving.

To make buttermilk, whisk 2 tablespoons lemon juice into 2 cups milk and let sit 10 minutes.
Use a whole chicken cut into 8 pieces or substitute 8 bone-in, skin-on pieces.