Ingredients
Chicken and marinade
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3–4 lb chicken pieces (drumsticks, thighs, breasts, wings)
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2 cups buttermilk
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1 tbsp hot sauce (optional)
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2 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
Seasoned flour
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3 cups all‑purpose flour
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1/4 cup cornstarch (extra crunch)
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2 tsp salt
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2 tsp paprika (sweet or smoked)
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1 1/2 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme or Italian seasoning
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1/2–1 tsp cayenne pepper (optional, for heat)
For frying
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Neutral oil with a high smoke point (peanut, canola, or vegetable), enough for 2–3 inches in a heavy pot or fryer
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Thermometer, wire rack, and sheet pan
Step 1: Marinate the Chicken
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Pat chicken pieces dry.
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In a large bowl, whisk together buttermilk, hot sauce (if using), salt, pepper, garlic powder, and onion powder.
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Submerge chicken in the buttermilk. Cover and refrigerate at least 4 hours, preferably overnight.
Marinating in buttermilk tenderizes the meat and seasons it all the way through while helping the flour coating stick.
Step 2: Prepare the Seasoned Flour
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In a wide bowl or shallow pan, combine flour, cornstarch, salt, paprika, black pepper, garlic powder, onion powder, thyme, and cayenne.
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Mix very well so the spices are evenly distributed.
Cornstarch lightens the flour and gives that craggy, extra‑crispy crust associated with Southern fried chicken.
Step 3: Dredge for a Craggy Crust
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Set up a dredging station: bowl of marinated chicken, a plate to hold dredged pieces, and the flour mixture.
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Working with one piece at a time, lift chicken from the buttermilk, letting excess drip off.
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Press it firmly into the seasoned flour, turning and pressing until thoroughly coated.
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For an extra thick crust, dip the floured chicken back into the buttermilk and then into the flour again.
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Place coated chicken on a rack or tray and let it rest 10–15 minutes while you heat the oil.
Resting helps the coating hydrate and cling so it doesn’t fall off in the oil.
