Homemade Fried Chicken Recipe
Crispy, juicy homemade fried chicken with a buttermilk soak and seasoned flour crust — the Southern-style comfort classic USA families search for on Sundays and holidays. This food-safe method holds oil at 325–350°F, finishes every piece to 165°F, and rests on a wire rack so the crust stays shatter-crisp instead of soggy.
🛒Ingredients
- 4 pounds bone-in chicken pieces (drumsticks, thighs, and wings work best; breasts halved if large)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon kosher salt, plus more to finish
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon baking powder (for extra crunch)
- Vegetable, canola, or peanut oil for frying (about 2 inches deep)
🔧Kitchen Tools Needed
- Dutch oven or deep heavy skillet
- Deep-fry or instant-read thermometer
- Wire rack
- Rimmed baking sheets
- Large mixing bowls
- Tongs
- Paper towels
📝Instructions
- 1
In a large bowl, combine buttermilk and hot sauce. Add chicken, turn to coat, cover, and refrigerate at least 4 hours or overnight (up to 24 hours). Keep raw chicken below 40°F while marinating.
- 2
Whisk flour, kosher salt, black pepper, garlic powder, onion powder, paprika, cayenne, and baking powder in a wide shallow bowl.
- 3
Set a wire rack over a rimmed baking sheet. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing so the coating sticks. For extra crunch, dip back in buttermilk and flour once more. Rest coated pieces on the rack 10–15 minutes so the crust sets.
- 4
Pour oil into a large Dutch oven or deep heavy skillet to about 2 inches. Heat over medium to 350°F, using a deep-fry or instant-read thermometer. Maintain 325–350°F while frying — too cool makes greasy chicken; too hot burns the crust before the inside is done.
- 5
Fry in batches without crowding, skin-side down first, turning occasionally, until deep golden and the thickest part reaches 165°F on an instant-read thermometer (about 12–16 minutes for thighs/drums; less for wings). Breast pieces may need a couple extra minutes.
- 6
Transfer to a clean wire rack set over a sheet pan (not paper towels alone, which steam the crust). Sprinkle lightly with salt. Rest 5 minutes before serving. Discard leftover marinade; never reuse raw-chicken buttermilk.
- 7
Serve hot with biscuits, coleslaw, or mac and cheese. Refrigerate leftovers within 2 hours for up to 3–4 days. Reheat on a rack at 375°F until 165°F for best crispness.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
What oil temperature should I use for fried chicken?
Heat oil to 350°F and keep it between 325°F and 350°F while cooking. Use a thermometer — guessing is the most common reason for greasy or underdone chicken.
How do I know fried chicken is done safely?
Check the thickest part with an instant-read thermometer. Poultry is safe at 165°F. Juices should run clear, but temperature is the reliable test.
Can I make fried chicken without buttermilk?
Yes. Stir 1 tablespoon lemon juice or white vinegar into 2 cups milk and let stand 5–10 minutes, then use as a buttermilk stand-in.
How do I keep the crust crispy?
Rest dredged chicken before frying, maintain oil temperature, avoid crowding, and cool finished pieces on a wire rack instead of stacking on paper towels.
Can I use boneless chicken?
You can, but bone-in thighs and drumsticks stay juicier. Boneless pieces cook faster — start checking temperature a few minutes earlier.
