This is the recipe for crispy fried chicken everyone dreams of. Crispy and crunchy coating and juicy and tender chicken flesh. If you love to eat southern fried chicken, you must try this recipe.
Table of Content
Overall, deep-fried food is delicious and versatile and enjoyed by many people around the world. And while it may not be the healthiest option, it can be enjoyed in moderation.
I love crispy fried chicken and I absolutely adore that southern fried chicken with spicy tartar sauce. And while I often make oven-fried chicken, once in a while, we do indulge in this deep-fried chicken. I use flour for the coating and deep fry it in oil until I get a deep golden color.
Why make this recipe
- Deep frying the chicken seals in the moisture, creating a crispy golden brown exterior. But the interior is still juicy and flavorful because of the buttermilk marinade.
- And most of the ingredients are simple and easy to find or simple pantry staples.
- Also, deep frying is a quick and easy way to cook for a large group of people.
- And the recipe can be quick or not depending on the time you choose to marinate it. You can marinate the chicken overnight in the fridge and bake an hour before serving.
- I am using chicken legs for this recipe, but you can also use skinless boneless chicken thighs, chicken wings, and other pieces too.
- I love to serve it with ketchup, mayo, and hot sauce such as sriracha to dip.
- These are delicious on their own or serve with a side of mashed potatoes, roast potatoes, or rice such as turmeric rice or rice pilaf with fruit and nuts.
- And leftovers will keep in an airtight container for a few days. You can even freeze them in freezer-safe bags for a month.
Ingredients & substitutes
- Buttermilk - Is a good meat tenderizer, so it keeps the chicken moist and soft inside. You can make homemade buttermilk in 5 minutes. Yes, five minutes!! So, there should be no reason to skip that ingredient.
- Coating - I love to coat the chicken with a flour mixture that's been flavored with spices and herbs.
- Oil - Use an oil with a high smoke point as we do need to cook this chicken on high. Try cooking oil, canola oil, grapeseed oil, peanut oil, sunflower oil, corn oil, etc.
- Flavor - I am using paprika but you can use cayenne pepper too. Also, I use onion flakes but you can also onion powder.
Crispy fried chicken
- Marinade - Add all the marinade ingredients to a large mixing bowl and combine well.
- Marinate - Season the chicken pieces with salt and pepper and add them to the marinade. Then, cover and leave to marinade for at least 30 minutes, if possible longer.
Pro tip - This chicken can be marinated for an hour on the counter or up to overnight in the fridge.
- Coating mixture - In a large bowl, combine all the flour coating ingredients and combine well.
Pro tip - You can double the spices (or use spicy paprika) if you like it spicy or more flavorful. - Coat chicken - Using a fork, pick the chicken out of the marinade and drop it into the flour-coating mixture. Then, press the flour mixture onto the chicken so it coats the chicken generously.
Pro tip - Make sure the chicken is thickly coated and dust off excess otherwise the excess can cloud the oil.
- Oil - In a large pot, heat the cooking oil to about 350℉ - 375℉ before adding the chicken.
Pro tip - I like to use my cast-iron pot as it distributes heat evenly. - Deep fry - Once hot, deep fry the chicken pieces in batches of 3 or 4 at a time. Stir occasionally and cook for 12 to 15 minutes or until the internal temperature of the chicken reads about 165℉.
Pro tip - Frying too many at a time will lower the temperature of the oil, which will cause the chicken to soak the oil and become greasy.
Tips for success
- Marinade - soak the chicken in buttermilk for a few hours if possible to tenderize the chicken.
- Use a combination of flour and cornstarch for a nice crispy crust.
- Also, season and spice the chicken generously for flavor.
- If you do not want, you can coat the chicken with the flour mixture and place them on a baking sheet and leave it in the fridge until they are ready to be deep-fried.
- Use a cast iron pot to deep fry the chicken as it maintains heat evenly.
- Heat the oil to about 350 to 375F before adding the chicken. And, don't overcrowd the pan otherwise it will lower the temperature of the oil.
- If the chicken cooks at a lower temperature it will soak up oil and become greasy.
- The chicken will take about 12 to 15 minutes to cook. With this coating, it makes a nice crisp coating so there is no need to double-fry the chicken.
- The internal temperature of the cooked chicken should be no less than 165F. However, unlike white meat, dark meat like chicken thighs and chicken legs can go up to 170F for a nice deep crispy coating.
- Also, drain the oil well by placing the chicken on absorbent paper towels.
- And rest the chicken for a few minutes on a wire rack before serving to allow all the juices to redistribute and the crust to crisp up even more.
This fried chicken is best made fresh when the crust is nice and crispy. Leftovers will keep in an airtight container for 3 to 4 days. You can even freeze it for a month. Then, thaw in the fridge then warm in the microwave.
Both deep-fried and oven-crispy chicken have their own unique taste and texture.
Deep-fried is considered more flavorful and crispy on the outside and tender and flavorful on the inside. However, deep fried is also considered unhealthy and loaded with calories and saturated fat.
On the other hand, oven-baked crispy chicken is a healthier alternative. It is still delicious, crispy, and not greasy. You can see the top chicken in this picture is deep fried and the bottom is oven baked. 
You can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies or salad too. And my kids love turmeric rice or rice pilaf with fruit and nuts along with their chicken schnitzel, breaded chicken, or this parmesan crusted chicken.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
Yes!! It is a healthier version of this crispy fried chicken. Once you've coated the chicken with flour, give it a generous spray with cooking oil. Preheat the air fryer to 200C/400F, then place the chicken in there and cook for 20 to 25 minutes turning once in between.
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Buttermilk Crispy Fried Chicken
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 8 pieces (1 kg) Chicken (drumsticks or thighs)
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper powder
Marinade
- 1 cup (240 ml) Buttermilk
- ½ teaspoon Sweet paprika
- 1 teaspoon Garlic powder
- 2 tablespoon Onion flakes
- 1 tablespoon Mustard paste
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
Coating
- 3 cups (375 g) Flour (all-purpose flour )
- ½ cup (64 g) Cornstarch (or rice flour)
- 1 teaspoon Kosher salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon (25 g) Paprika
- 2 tablespoon Parsley (finely chopped (optional))
For deep frying
- 4 cups (1 l) Cooking oil
Instructions
- Marinade - Add all the marinade ingredients to a large mixing bowl and combine well.1 cup Buttermilk, ½ teaspoon Sweet paprika, 1 teaspoon Garlic powder, 2 tablespoon Onion flakes, 1 tablespoon Mustard paste, ½ teaspoon Kosher salt, ½ teaspoon Black pepper
- Marinate - Season the chicken pieces with salt and pepper and add them to the marinade. Cover and leave to marinade for at least 30 minutes, if possible longer. Pro tip - This chicken can be marinated for an hour on the counter or up to overnight in the fridge.8 pieces Chicken, ½ teaspoon Kosher salt, ½ teaspoon Black pepper powder
- Coating mixture - In a large bowl, combine all the flour coating ingredients and combine well. Pro tip - You can double the spices (or use spicy paprika) if you like it spicy or more flavorful.3 cups Flour, 1 teaspoon Kosher salt, 1 teaspoon Pepper, 1 teaspoon Garlic powder, 1 teaspoon Paprika, 2 tablespoon Parsley, ½ cup Cornstarch
- Coat chicken - Using a fork, pick the chicken out of the marinade and drop it into the flour-coating mixture. Press the flour onto the chicken so it coats the chicken generously. Pro tip - Make sure the chicken is thickly coated and dust off excess otherwise the excess can cloud the oil.
- Oil - In a large pot, heat the cooking oil to about 350℉ - 375℉ before adding the chicken. Pro tip - I like to use my cast-iron pot as it distributes heat evenly.4 cups Cooking oil
- Deep fry - Once hot, deep fry the chicken pieces in batches of 3 or 4 at a time. Stir occasionally and cook for 12 to 15 minutes or until the internal temperature of the chicken reads about 165℉.Pro tip - Frying too many at a time will lower the temperature of the oil, which will cause the chicken to soak the oil and become greasy.
Recipe Notes & Tips
- Marinade - soak the chicken in buttermilk for a few hours if possible to tenderize the chicken.
- Use a combination of flour and cornstarch for a nice crispy crust
- Season and spice the chicken generously for flavor.
- If you do not want you can coat the chicken with the flour mixture and place them on a baking sheet and leave it in the fridge until they are ready to be deep-fried.
- Use a cast iron pot to deep fry the chicken as it maintains heat evenly.
- Heat the oil to about 350 to 375F before adding the chicken. And, don't overcrowd the pan otherwise it will lower the temperature of the oil.
- If the chicken cooks at a lower temperature it will soak up oil and become greasy.
- The chicken will take about 12 to 15 minutes to cook. With this coating, it makes a nice crisp coating so there is no need to double-fry the chicken.
- The internal temperature of the cooked chicken should be no less than 165F. However, unlike white meat, dark meat like chicken thighs and chicken legs can go up to 170F for a nice deep crispy coating.
- Drain the oil well by placing the chicken on absorbent paper towels.
- Rest the chicken for a few minutes on a wire rack before serving to allow all the juices to redistribute and the crust to crisp up even more.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Erlene Johnson
No idea what mustard paste is. Is there a substitute? I have mustard powder.
Veena Azmanov
Just mustard from a jar. Like Dijon mustard. But, you can also use 1/2 tsp of mustard powder.
riyajo
Thanks for sharing your cooking recipe. As a chef I really appreciate your style of cooking.
Veena Azmanov
Thank you so much Riyajo