The Best Fried Chicken (Roscoes Copycat)

This Fried Chicken is SO CRISPY and JUICY! A buttermilk marinade plus a seasoned flour crust brings you Roscoe's iconic flavor right at home.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4 servings

2 pounds chicken thighs and legs the perfect cuts for frying, juicy and packed with flavor
3 cups buttermilk for marinating, ensuring tender and flavorful chicken
salt and pepper essential seasonings to enhance the flavor
2 cups self-rising flour creates a light and crispy coating
2 tablespoons seasoning salt adds complexity to the flavor profile
2 tablespoons salt used in the seasoning mix for balance
1 teaspoon Louisiana chicken seasoning for that signature kick
1 tablespoon garlic powder enhances the overall flavor
1 tablespoon onion powder complements the garlic for a savory note
oil for frying choose a neutral oil with a high smoke point, like vegetable or canola oil

Place the chicken thighs and legs in a large mixing bowl. Pour in the buttermilk, ensuring each piece is well-coated. Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

In a shallow dish, combine the self-rising flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder, and onion powder. Mix well until fully incorporated.

In a frying pan or deep skillet, pour enough oil to reach about 1-2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature.

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, coating completely. Shake off excess flour and set aside on a wire rack.

Carefully place the dredged chicken pieces into the hot oil, avoiding overcrowding. Fry in batches if needed for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C).

Transfer the fried chicken to a wire rack to drain excess oil. Let rest for a few minutes before serving to keep the chicken moist.

Marinate chicken for at least 4 hours; overnight is best for maximum flavor and juiciness.
Use a cooking thermometer to maintain correct oil temperature for crispy, non-greasy chicken.
Don’t overcrowd the pan while frying to prevent soggy crusts.
Substitute plain yogurt thinned with water if buttermilk is unavailable.
Store leftovers in an airtight container refrigerated up to 4 days or freeze for longer storage; reheat in oven for best texture.

Keyword Buttermilk, Copycat, Crispy, Easy, Fried Chicken