How to Make Fried Chicken – Crispy, Restaurant-Quality

Ingredients

Chicken & Brine

3 lbs bone-in, skin-on chicken thighs and drumsticks
2 cups full-fat buttermilk
1 tbsp hot sauce ((Crystal or Frank's))
1½ tsp kosher salt ((for brine))
1 tsp garlic powder ((for brine))

Seasoned Dredge

2 cups all-purpose flour
¼ cup cornstarch (critical for extra crunch)
2 tsp kosher salt
2 tsp smoked paprika
1½ tsp garlic powder
1 tsp onion powder
1 tsp black pepper (freshly cracked)
½ tsp cayenne pepper
½ tsp dried thyme

Frying

4–6 cups neutral oil (with high smoke point (peanut, lard, or vegetable shortening))

Instructions

Buttermilk Brine

Combine buttermilk, hot sauce, salt, and garlic powder in a large bowl or zip-lock bag. Add the chicken pieces and turn to coat completely.

Refrigerate for a minimum of 4 hours—overnight (up to 12 hours) is ideal. Do not exceed 24 hours.

Double Dredge

Whisk flour, cornstarch, and all spices together in a wide, shallow bowl.

Remove one piece of chicken from the brine, letting excess drip off. Press firmly into the flour mixture, coating every surface. Shake off excess.

Dip briefly back into the buttermilk brine (2–3 seconds), then press into the flour a second time. Press hard—you want visible clumps and ridges, not a smooth coating.

Place dredged pieces on a wire rack. Let them rest 10–15 minutes before frying.

Fry to Perfection

Pour 3 inches of oil into a heavy Dutch oven or cast-iron skillet. Heat to 325°F (163°C) measured with a clip-on thermometer.

Carefully lower 3–4 pieces into the oil, skin-side down. Do not crowd.

Fry thighs and drumsticks 12–14 minutes per side, adjusting flame to maintain 300–325°F (149–163°C) throughout.

Verify doneness with an instant-read thermometer inserted near the bone but not touching it. Target internal temperature: 165°F / 74°C.

Transfer to a wire rack set over a baking sheet. Never drain on paper towels.

Rest at least 5 minutes before serving.