impossibly crispy, and juicy all the way to the bone — this is classic Southern fried chicken done right, with a golden shatteringly crunchy crust and tender, flavorful meat that speaks for itself.
INGREDIENTS
3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
2 cups buttermilk
1 tablespoon hot sauce
1 teaspoon salt (for marinade)
1 teaspoon black pepper (for marinade)
1 teaspoon garlic powder (for marinade)
2.5 cups all-purpose flour
0.5 cups cornstarch
2 teaspoons salt (for dredge)
1.5 teaspoons black pepper (for dredge)
1.5 teaspoons smoked paprika
1.5 teaspoons garlic powder (for dredge)
1 teaspoon onion powder
1 teaspoon dried oregano
0.5 teaspoons cayenne pepper
0.5 teaspoons white pepper
6 cups vegetable shortening or peanut oil, for frying
STEPS
Marinate the chicken: In a large bowl, whisk together the buttermilk, hot sauce, salt, black pepper, and garlic powder for the marinade. Add the chicken pieces, turning to coat every surface. Cover tightly and refrigerate for at least 4 hours — overnight is strongly preferred for the juiciest, most flavorful result.
Make the dredge: In a large shallow dish or rimmed baking sheet, whisk together the flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, and white pepper until evenly combined. The cornstarch is the secret to an extra-crispy crust.
Dredge the chicken: Remove the chicken from the marinade one piece at a time, letting the excess buttermilk drip off. Press each piece firmly into the flour mixture, turning and pressing repeatedly to build up a thick, shaggy coating. Set the dredged pieces on a wire rack and let them rest for 15–20 minutes — this helps the coating bond to the chicken so it doesn’t fall off in the oil.
Heat the oil: Add the shortening or peanut oil to a large cast iron skillet or Dutch oven to a depth of about 3 inches. Heat over medium-high until it reaches 325°F (165°C). Maintaining this temperature throughout frying is key — too hot and the crust burns before the inside cooks, too cool and the chicken turns greasy.
Fry the chicken: Working in batches, carefully lower the chicken pieces into the hot oil skin-side down, without crowding the pan. Fry, turning once halfway through, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Breasts and wings will take about 12–15 minutes, thighs and drumsticks 15–18 minutes. Monitor the oil temperature between batches and adjust the heat as needed.
Drain and rest: Transfer the fried chicken to a wire rack set over a baking sheet — never paper towels, which trap steam and soften the crust. Let the chicken rest for at least 5–10 minutes before serving. This allows the juices to redistribute and the crust to fully set.
Serve: Serve hot with your choice of classic Southern sides — mashed potatoes, collard greens, mac and cheese, biscuits, or coleslaw. Have hot sauce and honey on the table for good measure.
