Crispy Seasoned Fried Chicken (Printable Version)

Golden crispy chicken coated in spices, delivering tender, juicy meat with a flavorful crunch.

# What You'll Need:

→ Chicken

01 - 8 skin-on chicken pieces (drumsticks, thighs, or assorted cuts), approximately 2.65 pounds

→ Marinade

02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper (optional)

→ 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 - In a large bowl, whisk together buttermilk, salt, black pepper, paprika, and cayenne pepper. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight for enhanced flavor.
02 - In a separate large bowl, combine flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir until evenly mixed.
03 - Remove chicken from marinade, letting excess buttermilk drip off. Thoroughly dredge each piece in the seasoned flour mixture, pressing to ensure adherence.
04 - Place coated chicken pieces on a wire rack and rest for 10 minutes to allow the coating to set.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
06 - Fry chicken pieces in batches without overcrowding, turning occasionally, for 12 to 15 minutes or until golden brown and internal temperature reaches 165°F (75°C).
07 - Remove chicken from oil and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade does something incredible—it tenderizes the chicken while the coating gets impossibly crispy.
  • You'll actually taste the seasoning layers, not just salt and grease.
  • It's foolproof once you understand the temperature and timing.
02 -
  • Oil temperature is everything—I learned this the hard way after two failed batches that were either greasy or undercooked.
  • Wet chicken hitting oil splatters dangerously, so let that buttermilk drip off completely.
  • A meat thermometer removes all guesswork about doneness and saves you from cutting into the meat to check.
03 -
  • Boneless chicken works but cooks faster—reduce frying time to 8–10 minutes and watch carefully so it doesn't overcook and toughen.
  • If you don't have a deep fryer, a heavy pot works perfectly; cast iron especially distributes heat beautifully and keeps the oil temperature steady.
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