Crispy Seasoned Fried Chicken (Print version)

Juicy chicken pieces coated in a flavorful blend and fried crispy for a classic comfort meal.

# What You Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 2 tsp salt
04 - 1 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 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 - 1/2 tsp ground black pepper

→ Frying

14 - 4 cups vegetable oil

# Directions:

01 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for enhanced flavor.
02 - In a separate large bowl, blend all-purpose flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and ground black pepper.
03 - Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating.
04 - Place coated chicken pieces on a wire rack and let rest for 10 minutes to let the coating adhere better.
05 - Preheat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).
06 - Fry the chicken in batches, turning occasionally, for 12 to 15 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.
07 - Remove fried chicken and place on a wire rack or paper towels to drain excess oil. Allow the chicken to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken so tender it practically melts, and that's not an exaggeration.
  • That crackling, golden crust stays crispy even after it cools down a bit, which is rare and wonderful.
  • It's the kind of dish that makes people think you've been cooking all day when really you just planned ahead.
02 -
  • Do not skip the resting time after dredging—I once went straight to the oil and half the coating fell off into the oil, which was a mess and a waste.
  • Overcrowding the pan drops the oil temperature and gives you soggy chicken instead of crispy; work in small batches even if it takes longer.
  • The double-dip method (buttermilk again, then flour again) creates an almost impossibly thick, shatteringly crisp shell if you're willing to do the extra step.
03 -
  • If you want an even crispier crust, let the coated chicken sit uncovered in the fridge for an hour before frying—the coating dries out slightly and creates an extra-shatteringly shell.
  • Save the leftover marinade and coating separately: you can reuse them for the next batch, but keep them in separate containers so flavors don't cross-contaminate.
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