Crispy Fried Chicken

Ingredients

• 3–4 lbs chicken (legs, thighs, wings, or breast pieces)

Buttermilk Marinade

• 2 cups buttermilk

• 1 tbsp hot sauce (optional)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

Seasoned Flour

• 2½ cups all-purpose flour

• 1 tbsp salt

• 1 tbsp black pepper

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional)

For Frying

• Peanut oil, vegetable oil, or lard (enough for 2–3 inches deep)

Marinate

1. Mix all buttermilk marinade ingredients.

2. Add chicken, coat well, cover, and refrigerate at least 4 hours (overnight is best).

Dredge

1. Mix all seasoned flour ingredients in a large bowl.

2. Remove chicken from marinade, letting excess drip off.

3. Dredge chicken in flour, pressing firmly.

4. For extra crunch: dip back into buttermilk, then flour again.

Fry

1. Heat oil to 325–350°F in a heavy skillet or Dutch oven.

2. Fry chicken in batches (don’t overcrowd).

   • Dark meat: 12–15 minutes

   • Wings: 8–10 minutes

   • Breasts: 10–12 minutes

3. Turn occasionally until golden brown and crispy.

4. Internal temp should reach 165°F.

Rest

• Remove chicken and drain on a wire rack or paper towels.

• Rest 5–10 minutes before serving.

Tips

• Keep oil temp steady — too hot burns, too cool gets greasy.

• Season the chicken immediately after frying if you want extra flavor.

• Cast iron = best crust.