Here’s a classic, crispy fried chicken recipe that’s flavorful and juicy inside. I’ll give you step-by-step instructions.
Ingredients (Serves 4-6)
For the Chicken:
2–3 lbs chicken pieces (drumsticks, thighs, breasts, wings)
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika (optional)
1/2 teaspoon garlic powder (optional)
For the Coating:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for heat)
For Frying:
Vegetable oil or peanut oil (enough to deep-fry, about 3 inches deep in a large pot)
Instructions
Marinate the Chicken:
In a large bowl, mix the buttermilk with salt, pepper, and optional spices.
Add the chicken pieces, making sure they’re fully submerged.
Cover and refrigerate for at least 2 hours, preferably overnight. This makes the chicken tender and flavorful.
Prepare the Coating:
In another large bowl, mix flour with all the spices.
Shake or whisk well to ensure an even coating.
Dredge the Chicken:
Remove chicken from buttermilk, letting excess drip off.
Coat each piece in the seasoned flour, pressing gently to stick.
Optional: For extra crunch, dip coated chicken back into buttermilk, then flour again (double dredge).
Heat the Oil:
Pour oil into a deep skillet, Dutch oven, or fryer.
Heat to 350°F (175°C) . Use a thermometer for accuracy—too hot burns the coating, too cool makes it greasy.
Fry the Chicken:
Fry in batches (don’t overcrowd) for 12–15 minutes per piece , turning occasionally.
Dark meat (thighs, drumsticks) may take slightly longer than breasts.
Chicken is done when internal temperature reaches 165°F (74°C) and the coating is golden brown.
Drain and Rest:
Remove chicken and place on a wire rack over a baking sheet to drain excess oil.
Let it rest 5 minutes before serving so juices redistribute.
Tips for Extra Crispy Chicken
Use skin-on chicken for better texture.
Make sure oil temperature stays steady; adjust heat as needed.
Season flour generously—this is what gives the flavor in the crust.
For a Southern twist, add a pinch of ground mustard or smoked paprika to the coating.

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