Ingredients You’ll Need
For the juiciest, crispiest chicken, gather these simple, pantry-friendly ingredients:
3 lbs chicken pieces (bone-in, skin-on — legs, thighs, wings, and breasts)
3 cups buttermilk (for tenderizing the chicken)
2 tbsp Louisiana hot sauce (or your favorite brand)
2 cups all-purpose flour (for the coating)
2 tsp smoked paprika (adds a smoky depth)
1 tsp garlic powder (for savory flavor)
1 tsp onion powder (adds a subtle sweetness)
1 tsp cayenne pepper (adjust for spice preference)
1 tsp white pepper (adds a sharp, peppery kick)
1 tsp black pepper (for classic heat)
1 tsp kosher salt (to balance the flavors)
Oil for frying (canola or peanut oil work best for crispiness and neutral flavor)
With these ingredients, you’re well on your way to crispy, golden perfection!
Step-by-Step Instructions
Follow these steps carefully to achieve fried chicken perfection:
- Marinate the Chicken
In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the marinade, making sure they’re fully coated. Cover the bowl and refrigerate for at least 4 hours — but overnight is even better! This allows the chicken to soak up all that spicy, tangy goodness while tenderizing the meat.
- Prepare the Coating
When you’re ready to fry, take the chicken out of the fridge and let it sit at room temperature for 20 minutes. This helps it cook evenly.
Meanwhile, in a large dish or bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt. This flavorful flour mix will give your chicken that delicious, seasoned crunch!
- Heat the Oil
Pour oil into a deep fryer or large, heavy pot until it reaches about 2–3 inches deep. Heat the oil to 350°F — use a thermometer to ensure it’s just right. Too hot, and the chicken burns before cooking through; too cool, and it turns out greasy instead of crispy.
- Dredge the Chicken
Take each piece of chicken from the buttermilk marinade, letting the excess drip off. Roll it in the seasoned flour, pressing gently to make sure the coating sticks. You can even double-dip for extra crispiness: dip the floured chicken back in the buttermilk, then coat it in flour again!
- Fry to Perfection
Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding the pot. Fry for about 12–15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reads 165°F.
Tip: Dark meat (like thighs and drumsticks) may take a few minutes longer than white meat (like breasts).
- Rest and Serve
Remove the fried chicken from the oil and place it on a wire rack over a baking sheet to drain excess oil. Let it rest for 10 minutes — this helps the juices redistribute, keeping the meat moist and tender.
Now your crispy, golden fried chicken is ready to serve!