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Crispy & Juicy Fried Chicken

A game-changing crispy fried chicken recipe—golden, crunchy, and loaded with flavor! With the perfect spice blend and foolproof frying technique, this beats any fast-food fried chicken.
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Course: Main Course
Cuisine: American, Southern
Keyword: Fried Chicken
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 1053kcal

Ingredients

For the Chicken

  • 8 bone-in chicken pieces (drumsticks and thighs)
  • 1 tbsp + 1 ½ tsp kosher salt, divided
  • 1 tbsp + 1 ½ tsp smoked paprika
  • 1 tbsp  ground white pepper
  • 1½ tsp garlic powder
  • 1½ tsp ground ginger
  • 1½ tsp celery salt
  • 1½ tsp freshly ground black pepper
  • 1½ tsp ground mustard
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ tsp dried oregano

For the Coating

  • 1½ cups all-purpose flour
  • 1 tbsp cornstarch

For the Buttermilk Mixture

  • 1 cup buttermilk
  • 2  large egg whites

For Frying

  • 2 quarts peanut or vegetable oil

Instructions

For the Chicken

  • Pat the chicken dry with paper towels.
  • Season with 1 tbsp salt and let sit for at least 30 minutes (or overnight for deeper flavor).

Make the Seasoning Blend

  • In a bowl, mix smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, thyme, basil, and oregano.
  • Divide the seasoning mix into two equal parts—one for seasoning the chicken and one for the flour coating.

Prepare the Coating

  • In a large bowl, combine flour, cornstarch, and half of the seasoning mix.
  • In another separate bowl, whisk together buttermilk, egg whites  and the remaining salt.

Dredge the Chicken

  • Dip each chicken piece into the buttermilk mixture.
  • Coat thoroughly in the seasoned flour mixture, pressing to adhere well.
  • Let the coated chicken rest for 15 minutes—this helps the breading stick.

Fry to Perfection

  • Heat oil to 350°F (175°C) in a deep Dutch oven or heavy pot.
  • Fry chicken in batches, cooking each piece 12-15 minutes, until golden brown and the internal temperature reaches 165°F.
  • Drain the chicken on a wire rack over a paper towel-lined baking sheet to keep it crispy.

Notes

Pro Tips for the Best Fried Chicken
  • Dry brine the chicken before frying for extra juiciness.
  • Use cornstarch in the flour for an ultra-crispy crust.
  • Let the breading rest before frying—it helps the coating stick better.
  • Maintain oil temperature at 350°F for perfect frying.

Nutrition

Calories: 1053kcal | Carbohydrates: 47g | Protein: 38g | Fat: 78g | Saturated Fat: 12g | Sodium: 838mg | Fiber: 4g | Sugar: 4g
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