Crispy fried chicken is one of those dishes that sounds deceptively simple until you’ve made a disappointing batch: coating that slides off in the pan, a crust that’s crispy for three minutes before going soft, meat that’s either dry or didn’t fully cook through. What changed things for me was slowing down and learning why each step matters — why you season the flour in addition to the chicken, why you let the dredged pieces rest before they hit the oil, why the temperature of that oil is completely non-negotiable.

This recipe is the result of a lot of batches, careful tasting, and paying close attention. It’s become the one I reach for when I want to feed people something that feels like real effort and love, because it is. This delicious fried chicken served with my Collard Greens, Creamy Baked Macaroni and Cheese, and Cornbread with Honey Butter, is truly southern comfort.

Why you’ll love this Crispy Fried Chicken recipe

This isn’t just another fried chicken recipe. It’s the kind that makes people go quiet at the table.

Double-seasoned for deep flavor. The chicken is seasoned before the buttermilk soak, and the flour gets seasoned too, so every single layer tastes like something.
The coating stays crispy. Cornstarch in the flour mixture is the key — it fries up lighter and crunchier than flour alone, and it holds.
The buttermilk brine does serious work. A hot sauce and buttermilk marinade tenderizes the meat, adds a subtle tang, and helps the coating grip the chicken.
No deep fryer required. A large cast iron pan or Dutch oven is all you need.
It reheats nicely. Leftover fried chicken goes back in the oven or air fryer on a wire rack set over a baking sheet — stays crispy, not sad.

Ingredients you’ll need

(The full recipe is in the recipe card below)

For the Chicken & Marinade

Chicken — drumsticks and thighs are my favorite; dark meat stays juicy under the heat of frying, but this recipe works the same for wings as well. You can also use a whole chicken and break it down into pieces.
Buttermilk — the lactic acid tenderizes the meat and helps the coating cling
Hot sauce — adds flavor and a gentle heat; not enough to make it spicy, just enough to make it interesting

For the Dry Seasoning

Kosher salt — seasons the meat from the inside out
Black pepper — warmth and depth
Smoked paprika — color and a subtle smokiness
Garlic powder — savory backbone
Onion powder — rounds out the garlic, adds sweetness
Optional spices – garlic salt and cayenne pepper

For the Flour Coating (what makes this fried chicken extra crispy)

All-purpose flour — the base of the crispy coating
Cornstarch — the secret to a lighter, crunchier crust that stays crispy as it cools
Dry seasonings — season the flour with the same spice blend so the coating has flavor, not just crunch

For Frying

Neutral oils — neutral flavor and a high smoke point make it ideal for frying; vegetable, peanut, and canola oil work best

How to Make Crispy Fried Chicken recipe??

Season the Chicken

Pat the chicken pieces completely dry; this is important. Moisture is the enemy of a crunchy crust. Add the chicken to a large zip-lock bag along with all the dry seasonings. Close the bag and shake and massage until every piece is evenly coated.

Marinate in Buttermilk

Pour the buttermilk and hot sauce into the bag with the seasoned chicken. Seal it, give it a good mix, and refrigerate for at least 30 minutes. For best results, marinate for 4–8 hours or overnight.

Make the Flour Mixture

In a large bowl, whisk together the flour, cornstarch, and about 1 tsp each of the same spices you used on the chicken. This step matters — unseasoned coating is a missed opportunity for maximum flavor.

Dredge the Chicken

Remove the chicken from the fridge. Using tongs, lift each piece from the buttermilk (let the excess drip off, but don’t shake it off completely; the wet coating helps the flour stick) and press it generously into the flour mixture. Coat well on all sides.

Place each dredged piece of chicken on a baking sheet fitted with a wire rack. Let the chicken rest for 30 minutes at room temperature. This allows the flour to hydrate and fully adhere to the chicken — skipping this step leads to a coating that slides off in the pan.

Flour coating for the crispy fried chicken

Fry the Chicken

Heat the oil in a large cast-iron pan, Dutch oven pot, or deep skillet over medium-high heat. The oil should reach 350°F before you add the chicken — use a thermometer. Hot oil means the coating sets fast, sealing in moisture and preventing a greasy crust.

Add the chicken pieces carefully, skin side down. Don’t overcrowd the pan; work in batches if needed. Fry until golden brown on both sides, about 7-9 minutes per side. If frying larger pieces, 8-10 minutes.

Cook Through

Once both sides are golden, lower the heat, cover the pan, and cook for another 10–15 minutes, until the internal temperature of the chicken reads 165°F on a meat thermometer. If frying in batches, bring the oil back up to 350°F before adding the next round.

Drain and Rest the Chicken (it should be golden & crispy)

Transfer the chicken to a wire rack set over a baking sheet or simply drain on paper towels. Let the fried chicken rest for about 10 minutes before serving.

Frequently Asked Questions

Name: The Best Crispy Fried Chicken
Prep time: 15 min
Cook time: 20 min
Ingredients: 8 pieces Chicken (I used drumsticks and thighs); 2 tsp kosher salt; 2 tsp black pepper; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1½ cups buttermilk; 2 tbsp hot sauce; 4 cups Canola Oil (vegetable or peanut oil is fine, too); 2½ cups all purpose flour; ½ cup cornstarch

Here are some answers to your FAQs, but if you have any other questions, please ask away in the comments.

Chicken, salt, pepper, garlic powder, smoked paprika, optional garlic salt and cayenne pepper, hot sauce, buttermilk, flour, cornstarch, and oil.

The lactic acid in buttermilk tenderizes the meat and helps the coating cling, resulting in a crispy coating. No, you don’t need it, but it helps achieve extra crispy fried chicken.

Drop a small pinch of flour into the oil. If it sizzles immediately and rises to the surface, you’re close to 350°F. That said, a thermometer is worth it and takes the guesswork out completely.

A few culprits: the oil wasn’t hot enough before you added the chicken, the chicken didn’t rest after dredging, or you skipped the cornstarch in the flour. All three matter.

Tips for the best crispy fried chicken

Dry the chicken well before seasoning. Any surface moisture will steam the coating instead of frying it — pat every piece thoroughly with paper towels.
Don’t skip the resting step after dredging. That 30-minute rest at room temperature is what keeps your coating on the chicken, not in the pan.
To test the oil temperature (if not using a thermometer), sprinkle some flour in the oil and if it sizzles, it’s hot and ready.
Use a thermometer twice. Once for your oil (350°F before each batch), and once for your chicken (165°F internal). These two numbers are the difference between great fried chicken and greasy or undercooked fried chicken.
Fry in batches. Overcrowding drops the oil temperature too quickly and leads to soggy, pale coating instead of a crispy golden crust.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack in a 375°F oven for 10–12 minutes.

Prep Time 15

Cook Time 20

Servings

Course Dinner

Cuisine American

This crispy fried chicken recipe is double-seasoned, buttermilk-marinated, and fried to a shatteringly crunchy crust. Everything you need to know to get it right!

Equipment

Ziplock
Medium bowl
Skillet or frying pan
Baking sheet
Wire rack
Meat thermometer

Ingredients

8 pieces Chicken I used drumsticks and thighs
2 tsp kosher salt
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1½ cups buttermilk
2 tbsp hot sauce
4 cups Canola Oil vegetable or peanut oil is fine, too
2½ cups all purpose flour
½ cup cornstarch

Instructions

Pat the chicken completely dry with paper towels. Add to a large zip-lock bag with all the dry seasonings, seal, and shake and massage until every piece is evenly coated.
2 tsp kosher salt, 2 tsp black pepper, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 8 pieces Chicken
Pour the buttermilk and hot sauce into the bag. Seal, mix well, and refrigerate for at least 30 minutes or up to overnight for best results.
1½ cups buttermilk, 2 tbsp hot sauce
Whisk together the flour, cornstarch, and about 1 tsp each of the same spices used to season the chicken in a large bowl.
2½ cups all purpose flour, ½ cup cornstarch
Remove the chicken from the fridge. Using tongs, lift each piece from the buttermilk, letting the excess drip off, then press firmly into the flour mixture, coating well on all sides. Place on a wire rack set over a baking sheet and rest for 30 minutes at room temperature.
Heat the oil in a large pan or Dutch oven to 350°F. Add the chicken skin side down, working in batches; don't overcrowd. Fry until golden brown, about 5–7 minutes PER SIDE, then lower the heat, cover, and cook for another 10–15 minutes until the internal temperature of the chicken reads 165°F. Bring the oil back to 350°F between batches.
4 cups Canola Oil

Depending on the size of your chicken pieces, you may need to fry for 8-10 minutes per side.

Remove the chicken from the grease and drain on paper towels. Let the fried chicken cool for about 10 minutes before serving, and enjoy it with your favorite sauces and sides.

Notes

Don’t skip the resting step after dredging. That 30-minute rest at room temperature is what keeps your coating on the chicken, not in the pan.

Use a thermometer twice. Once for your oil (350°F before each batch), and once for your chicken (165°F internal). These two numbers are the difference between great fried chicken and greasy or undercooked fried chicken.

Fry in batches. Overcrowding drops the oil temperature too quickly and leads to a soggy, pale coating instead of a crispy golden crust.

Tried this recipe?Let us know how it was!

Reheating and Storage:

Store in an airtight container in the refrigerator for up to 3 days. This can also be wrapped in foil or a storage bag.

Reheat on a wire rack in a 375°F oven for 10–12 minutes. You can also reheat in the air fryer at 400 degrees for 8-10 minutes, depending on the size of the chicken. You can certainly reheat the chicken in the microwave; it won’t be crispy, but it will still be flavorful.

One Comment

Dominique says:

September 7, 2026 at 10:28 PM

I made this chicken for dinner tonight and it was THE BEST chicken I’ve ever made. The flavor and the crunchy texture is just what I wanted. Definitely making again. Thank you!!

5 from 1 vote

Buttermilk Fried Chicken (Crispy Every Time)

Why you’ll love this Crispy Fried Chicken recipe