Golden, crunchy exterior gives way to juicy tender chicken in this beloved American classic, perfectly seasoned and fried to perfection.
# What You'll Need:
→ Chicken
01 - 2.6 pounds chicken drumsticks, thighs, or assorted pieces, skin-on (approximately 8 pieces)
→ Marinade
02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
→ Coating
07 - 2 cups all-purpose flour
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon ground black pepper
→ Frying
14 - 4 cups vegetable oil for deep frying
# Directions:
01 - Combine buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper in a large bowl. Add chicken pieces and turn to coat thoroughly. Cover bowl and refrigerate for minimum 2 hours or overnight for optimal flavor penetration.
02 - In a separate large bowl, whisk together 2 cups flour, garlic powder, onion powder, dried thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until uniformly blended.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into seasoned flour mixture, turning to coat completely and pressing flour onto surface to ensure adhesion. Shake off excess flour.
04 - Arrange coated chicken on wire rack and let stand for 10 minutes at room temperature. This resting period allows coating to set and prevents breading from separating during frying.
05 - Pour oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
06 - Fry chicken in small batches without overcrowding, turning pieces occasionally for even browning. Cook for 12 to 15 minutes until deep golden brown and internal temperature reaches 165°F when tested with meat thermometer.
07 - Transfer fried chicken to clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute and coating to crisp further.
