Crispy Fried Chicken Recipe



  • 5 lbs. chicken piecesbone-in, skin-on (thighs, drumsticks, wings, etc)
  • 1-quart vegetable oilfor frying

For The Marinade

  • 1 large egglightly beaten
  • 1 ½ cups buttermilk
  • 3 tbsp hot sauce
  • 1 tbsp salt

For The Breading

  •  cups all-purpose flour
  • 1 cup cornstarch
  • 2 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 2 tsp paprikasweet
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp mustard powder
  • ¾ tsp celery salt
  • ¾ tsp ginger powder
  • ½ tsp cayenne pepper


Marinate Chicken

  • Combine the marinade ingredients in a large glass or plastic mixing bowl and whisk them together. Add in the chicken pieces and stir to coat. Cover with plastic wrap and refrigerate for 12 to 24 hours, rotating pieces of chicken at least one time to ensure they’re coated in the mixture.
  • When you’re ready to cook the chicken, remove it from the fridge and add the vegetable oil to a heavy-bottomed pan or deep fryer, and heat to 350 degrees F.
  • Line a large, rimmed baking sheet with foil and place a cooling rack on top, set aside.

For The Breading

  • Combine the flour, cornstarch, and remaining seasonings in a large, shallow bowl and whisk together.
  • Carefully scoop out ¼ cup of the marinade from the chicken and drizzle it into the breading mixture. Use your clean fingers to mix it in and create little lumps in the batter.
  • Working one piece of chicken at a time, remove it from the marinade and gently shake off any excess liquid. Place in the breading mixture, turning several times to coat completely. Use clean hands to gently press the breading into the chicken.

Frying The Chicken

  • Preheat oven to 180 degrees F.
  • Carefully add the coated chicken to the hot oil, only 3 or 4 pieces at a time, giving them plenty of room so they don’t touch. *Adding the chicken will drop the temperature of the oil, so keep an eye on it and try to keep it around that 350-degree mark.
  • Let the chicken pieces fry for at least 2 minutes without touching them to allow time for the breading to stick to the chicken. After that, you can flip them if needed.
  • Fry chicken until the crust is a deep golden brown and the internal temperature reaches 165 degrees F, about 6 to 8 minutes (depending on the size of your chicken).
  • Place the fried chicken on the prepared baking sheet right out of the oil. Do not place on paper towels as this will create steam and make a soggy breading around the chicken.

Keeping It Warm

  • Place the baking sheet of chicken in the preheated oven and continue to add the chicken pieces here until the full batch of chicken is finished frying. Serve warm and crispy and enjoy!

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