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One of the most critical steps in achieving juicy and flavorful fried chicken is the marination process. Marinating chicken not only infuses it with flavor but also tenderizes the meat, ensuring every bite is both succulent and satisfying. For our ultimate crunchy fried chicken, we recommend using buttermilk as the base for the marinade.

The Best Fried Chicken – Extra Crispy & Juicy!

Discover the secret to crafting the ultimate crunchy fried chicken that guarantees a crispy exterior and juicy interior. This recipe is perfect for both novice cooks and seasoned chefs, combining simple ingredients and straightforward steps. Learn the art of marination with buttermilk, the magic behind achieving the ideal dry mixture, and tips for frying to perfection. Whether for family gatherings or cozy dinners, this beloved dish is sure to impress and create delightful memories around your table.
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Ingredients
  

3 lbs chicken pieces (legs, thighs, breasts)

1 cup buttermilk

1 tablespoon hot sauce (optional, for a kick)

2 cups all-purpose flour

1 teaspoon baking powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon salt

1 teaspoon black pepper

Vegetable oil (for frying)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

    Prepare the Dry Mixture: In another large bowl, whisk together the flour, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. This will give your chicken that amazing flavor and crunch.

      Coat the Chicken: Remove the marinated chicken from the refrigerator. Let the excess buttermilk drip off, then place the chicken pieces into the flour mixture. Turn to coat thoroughly. For an extra crispy crust, repeat this step—first dip the coated chicken back into the buttermilk and then dredge it in the flour again.

        Heat the Oil: In a large, heavy-bottomed frying pan or Dutch oven, pour in vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature, as it’s crucial for crispy chicken.

          Fry the Chicken: Once the oil is hot, carefully add the coated chicken pieces in batches for frying. Avoid overcrowding the pan. Cook for about 10-15 minutes per side until golden brown and the internal temperature reaches 165°F (75°C).

            Drain the Chicken: As each batch finishes, remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. This helps keep the chicken crispy.

              Rest and Serve: Let the chicken rest for at least 5 minutes before serving. This helps lock in the juiciness and flavor. Serve with your favorite dipping sauces or sides!

                Prep Time, Total Time, Servings: 15 mins | 4 hrs (plus marination) | 4-6 servings