Crispy Fried Chicken

Ingredients

• 1.36 kg (3 lb)bone-in chicken with skin, such as drumsticks, thighs or wings (about 12 drumsticks)
• 480 ml (2 cups)buttermilk
• 120 ml (½ cup)hot sauce
• 2 tspsalt, or to taste
• 1 tsppepper, or to taste
• 250 g (2 cups)plain flour
• 32 g (¼ cup)cornflour
• 1 tspsalt
• 1 tbsppaprika
• 1 tsponion powder
• 1 tspgarlic powder
• 1 tsppepper
• 1 tspcayenne pepper
• 480 ml (2 cups)vegetable oil, for frying

Instructions

1. 1

   Marinate the chicken

   Whisk the buttermilk, hot sauce, 2 teaspoons of salt and 1 teaspoon of pepper together in a large bowl. Add the chicken, cover the bowl and refrigerate for 2 to 4 hours.

2. 2

   Heat the oil

   Pour vegetable oil into a frying pan until it is about 2 cm (¾ inch) deep. Heat it to 175°C (350°F).

3. 3

   Mix the coating

   In a large bowl or shallow dish, combine the flour, cornflour, onion powder, garlic powder, cayenne pepper, 1 teaspoon of salt, 1 teaspoon of pepper and paprika. Mix thoroughly.

4. 4

   Coat the chicken

   Take one piece of chicken at a time from the buttermilk mixture and gently shake off the excess. Coat it thoroughly in the flour mixture, then tap off any extra coating.

5. 5

   Fry the chicken

   Carefully add the coated chicken to the 175°C (350°F) oil, frying only 3 or 4 pieces at a time. The chicken will lower the oil temperature, so keep it as close to 175°C (350°F) as possible. Fry for about 7 minutes, turn the pieces, then fry for another 3 to 5 minutes, until cooked through and the internal temperature reaches 74°C (165°F).

6. 6

   Rest and serve

   Transfer the chicken to a plate lined with kitchen paper and leave it to rest for 10 minutes before serving.

What is American fried chicken?

American fried chicken is chicken coated in seasoned flour and cooked in hot oil until crisp and golden. It has roots in Southern American cooking, where frying traditions and seasoning practices came together in a much-loved comfort food.

This version uses a buttermilk and hot sauce marinade, then adds cornflour to the seasoned flour coating. The marinade seasons the chicken, while the coating is designed to turn crisp as it fries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 877 calories, 50g protein, 43g carbs, 56g fat.

The chicken provides most of the protein, while the flour and cornflour coating supply much of the carbohydrate. Fat comes mainly from the chicken skin and the frying oil; serve a piece with a generous side of vegetables or salad to balance the plate.

Why marinate in buttermilk?

Buttermilk: its tangy flavour pairs well with the chicken and hot sauce. Give the pieces 2 to 4 hours in the fridge so the marinade has time to season them.

Hot sauce: it brings heat and flavour to the marinade. The cayenne in the coating adds another layer of warmth, so adjust the marinade salt and pepper to taste if you prefer a milder result.

Building a crisp coating

Cornflour: mixed with plain flour, it gives the coating a different texture from flour alone. Measure it alongside the flour and distribute it evenly with the spices.

Seasoning: paprika, onion powder, garlic powder, pepper and cayenne flavour the outside of the chicken. Mix them thoroughly through the flour mixture so each piece gets an even coating.

Frying in batches

Batch size: fry only 3 or 4 pieces at a time, as the chicken lowers the oil temperature. Crowding the pan can make it harder to keep the oil close to 175°C.

Oil depth: aim for about 2 cm (¾ inch) of oil in the pan. Check the temperature between batches and let the oil return to 175°C before adding more chicken.

How to tell when it is done

Timing: fry the first side for about 7 minutes, then turn and cook for another 3 to 5 minutes. The timing is a guide; the size and cut of the pieces affect how quickly they cook.

Doneness: check the thickest part of a piece with a food thermometer, avoiding the bone. The chicken is done when it reaches 74°C (165°F) inside.

Resting and serving

Rest: set the fried chicken on kitchen paper for 10 minutes before serving. This gives excess surface oil a chance to drain and lets the pieces settle after frying.

To serve: pair it with a fresh slaw, green salad or vegetables, and something starchy such as potatoes or cornbread. Serve any extra hot sauce separately.

Recipe notes & tips

• Marinate the chicken in the fridge for 2 to 4 hours, rather than leaving it at room temperature.
• Shake off excess marinade before coating so the flour mixture sticks without clumping.
• Tap away loose flour before frying to help keep the oil cleaner.
• Fry in batches of 3 or 4 pieces and allow the oil to return to 175°C between batches.
• Use a thermometer to check the thickest part of each piece reaches 74°C.
• Let the chicken rest for 10 minutes before serving.

Variations

• Adjust the heat: reduce the cayenne or use less hot sauce for a milder batch.
• Add herbs: mix dried thyme into the flour coating for a savoury note.
• Use different cuts: fry drumsticks, thighs or wings, checking each piece for doneness.
• Make it more peppery: add extra black pepper to the flour mixture.
• Serve with slaw: pair the chicken with crunchy cabbage slaw for a fresh contrast.

Common mistakes to avoid

• Crowding the pan: the oil temperature drops; fry only 3 or 4 pieces at a time.
• Skipping the temperature check: the chicken may be undercooked or overcooked; check for 74°C in the thickest part.
• Adding chicken to cool oil: the coating can turn greasy; wait for the oil to reach 175°C.
• Leaving on excess marinade: the coating can become uneven; gently shake each piece before dredging.
• Turning too soon: the coating may be disturbed; let the first side fry for about 7 minutes before turning.
• Skipping the rest: serve after the full 10-minute rest for the method's intended finish.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; the coating may soften in the fridge, but an oven can help it crisp up again.

Frequently asked questions