Fried Chicken Recipe

Let's be honest, the soul of great fried chicken lives in its crust.

We're not talking about a thin, polite coating, but a seriously thick, audibly crunchy, and wonderfully craggy landscape that shatters with every bite.

Ingredients Needed for the Recipe

• Chicken Pieces (like thighs and drumsticks): Using bone-in, skin-on cuts is non-negotiable for the most flavorful and juicy result.
• Buttermilk and Salt: This duo creates a brine that tenderizes the chicken deeply and seasons it from the inside out.
• One Egg: It acts as a glue, helping the seasoned flour mixture stick to the chicken much better.
• All-Purpose Flour and Cornstarch: The flour builds the body of the crust, while the cornstarch lightens it up, ensuring a crisp texture without being tough.
• The "11 Herbs and Spices" Seasoning: A specific blend including black pepper, paprika, and thyme gives that iconic, savory flavor.
• Neutral Oil (like vegetable or canola): You'll need a good amount for deep-frying, chosen for its high smoke point and mild taste.

The Magic of the Buttermilk Soak

That overnight bath in salted buttermilk is the secret to chicken that stays succulent, even if you accidentally cook it a minute too long.

It's a simple step that does the heavy lifting, transforming the flesh into something incredibly tender.

How to make Fried Chicken?

Step 1 - The Overnight Marinade

Whisk together the buttermilk, a tablespoon of salt, and the egg until the salt has fully dissolved.

Place your chicken pieces in a large bag, pour the marinade over them, and massage it all together before letting it rest in the fridge for at least 12 hours.

Step 2 - Creating the Craggy Breading

In a wide, shallow dish, thoroughly whisk together the flour, cornstarch, and all of those wonderful herbs and spices.

Now for the secret trick: drizzle several tablespoons of the buttermilk marinade right into the flour and use your fingers to rub it in, creating lots of little, pea-sized lumps throughout the mixture.

Step 3 - Dredging with Purpose

Working with one piece at a time, pull a chicken piece from the marinade, let the excess drip off, and place it directly into the flour mixture.

Coat it thoroughly, then press the flour onto the chicken firmly, and I mean firmly, to ensure those craggy bits really adhere to the surface.

Step 4 - Frying to Perfection

Heat your oil in a heavy pot to 350°F (180°C), then carefully add your coated chicken in a single layer, without crowding the pot.

Most importantly, do not touch the chicken for the first two minutes; this allows the crust to properly set and bond with the skin.

Step 5 - Draining and Serving

Fry until the crust is a deep, glorious golden brown and the internal temperature is safe, which takes about 8 minutes for thighs and drumsticks.

Let the finished chicken drain on a wire rack set over a baking sheet, which keeps the bottom from getting soggy.

Why the Seasoning Stays on the Outside

You might wonder why the flavorful spices aren't mixed into the buttermilk marinade.

Concentrating all that savory, herby goodness in the crust creates a fantastic contrast with the simple, juicy chicken inside, which is the classic way to achieve that iconic flavor profile.

Tips

• Press the Breading: Don't be shy when coating the chicken; the more pressure you apply, the better and craggier the crust will be.
• Maintain Your Oil Temperature: Use a thermometer. The temperature will drop when you add the chicken, so adjust the heat to keep it around 300°F (150°C) for the duration of cooking.
• Work in Batches: Overcrowding the pot will cause the oil temperature to plummet, leading to greasy, pale chicken. Patience is a virtue here.
• Let it Rest: Let the chicken rest for a few minutes after frying; this allows the juices to redistribute, making every bite moist.

What to Serve with Fried Chicken

For a truly epic homemade feast, you can't go wrong with classic French fries and a rich, savory potato gravy.

If you're feeling a bit more Southern, creamy coleslaw, fluffy cornbread, or simple grilled corn on the cob are absolutely magnificent companions.

A Note on Frying Oil

Yes, deep-frying uses a lot of oil, and it feels like a commitment.

But when you taste that first piece of impossibly crunchy, juicy chicken, you'll know, without a doubt, that it was entirely worth it.