Crispy Seasoned Fried Chicken (Printer-Friendly)

Golden crispy chicken coated with seasoned flour and fried to juicy perfection.

# What You'll Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 2 tsp salt
04 - 1 tsp black pepper
05 - 1 tsp paprika
06 - ½ tsp cayenne pepper (optional)

→ Coating

07 - 2 cups all-purpose flour
08 - 2 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - ½ tsp ground black pepper

→ Frying

14 - 4 cups vegetable oil

# How To Make:

01 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - In a separate large bowl, combine flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
03 - Remove chicken from marinade, letting excess buttermilk drip off. Thoroughly dredge each piece in the seasoned flour mixture, pressing to adhere.
04 - Arrange coated chicken on a wire rack and let rest for 10 minutes to ensure coating sticks well.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
06 - Fry chicken in batches, turning occasionally, for 12 to 15 minutes until golden brown and internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.
07 - Remove chicken and place on wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk marinade keeps the inside juicy while the double-dipped coating gets shatteringly crisp.
  • Smoked paprika and garlic powder add depth without any fuss, making it taste like you've been cooking all day.
  • It's faster than you'd expect and somehow makes any table feel like home.
02 -
  • Oil temperature is everything—too cool and you get greasy chicken; too hot and the outside burns while the inside stays raw. Use a thermometer every single time.
  • Don't skip the 10-minute rest after dredging; it's the difference between a coating that sticks and flour that flakes off into your oil.
  • Buttermilk isn't optional—regular milk won't tenderize the chicken the same way, and the difference is noticeable.
03 -
  • If your coating keeps falling off, your oil is too cool—bring it back to 175°C and test with a small piece of chicken first.
  • Double-dip for extra crispness by dredging once, dipping back in buttermilk, then dredging again in the flour mixture.
  • Dark meat (thighs and drumsticks) is more forgiving than white meat; it stays juicy even if you cook it a minute longer.
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