Crispy seasoned fried chicken (Printable)

Golden crispy chicken pieces, seasoned and deep-fried for a juicy tender bite that comforts and delights.

# What You'll Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon 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

# Directions:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, paprika, and cayenne pepper. Submerge the chicken pieces, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight for enhanced flavor.
02 - Combine flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and ground black pepper in a separate large bowl, stirring to blend thoroughly.
03 - Remove chicken from the marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure full adhesion.
04 - Arrange coated chicken pieces on a wire rack and let sit for 10 minutes to promote coating adhesion.
05 - Preheat oil in a deep fryer or heavy pot to 350°F (175°C) to ensure proper frying temperature.
06 - Cook chicken in batches, frying and occasionally turning for 12 to 15 minutes until golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding the frying vessel.
07 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade creates meat so tender it practically falls off the bone, while the coating stays shattering-crisp for hours.
  • Those layered spices in the flour mixture mean every bite tastes intentional, never bland or one-note.
  • You can prep the chicken the night before, so dinner comes together almost on autopilot.
02 -
  • Oil temperature matters more than you'd think—too cool and your chicken absorbs oil instead of frying; too hot and the coating burns before the meat cooks through. Invest in a simple thermometer and use it every time.
  • Don't skip the resting step after dredging and definitely don't skip it after frying; those five to ten minutes transform the texture completely.
  • If you're making this for guests, fry the chicken about thirty minutes before serving and hold it in a warm oven (around 100°C) so it stays hot without getting greasy.
03 -
  • Keep your oil at a consistent temperature by frying in smaller batches rather than loading the pan—adding cold chicken drops the temperature, and it takes a minute to recover, which shows in your coating.
  • If you don't have buttermilk, make a quick substitute with regular milk and lemon juice or vinegar—a cup of milk plus a tablespoon of lemon juice, let it sit for five minutes, and you're golden.
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