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Crispy Fried Chicken

Seasoned recipe · Published October 30, 2026

Buttermilk-brined Southern fried chicken with a craggy, seasoned crust.

Ingredients

• 3 to 4 lb bone-in chicken pieces
• 2 cups buttermilk
• 1 tbsp hot sauce
• 2 tsp salt (for the brine)
• 2 cups all-purpose flour
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 1 tbsp salt
• 2 tsp black pepper
• Vegetable or peanut oil for frying (about 2 quarts)

Method

1. Combine chicken, buttermilk, hot sauce and 2 tsp salt. Refrigerate 4 to 12 hours.
2. Whisk flour, paprika, garlic powder, onion powder, cayenne, 1 tbsp salt and pepper. Drizzle 3 tbsp of the buttermilk into the flour and rub with your fingers for craggy bits.
3. Dredge each piece firmly in the flour. Rest on a rack 15 minutes so the coating sets.
4. Heat 2 inches of oil in a Dutch oven to 325°F (165°C).
5. Fry in batches, skin side down first, 12 to 14 minutes for thighs and drumsticks (breasts 10 minutes), turning once, until deep golden and 175°F (80°C) inside (165°F / 74°C for breasts).
6. Drain on a rack, not paper towels, and rest 5 minutes.

Tips

• Resting the dredged chicken before frying helps the crust stay on.

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