🍗 Fried Chicken 😍 – Don’t LOSE this Recipe 😋
If you’ve been searching for the crispiest, juiciest, golden-brown fried chicken, stop scrolling — because this is it! This homemade fried chicken recipe is an absolute family favorite, and once you try it, you’ll never go back to takeout again. Every bite is perfectly seasoned, crunchy on the outside, and unbelievably tender on the inside.
The secret? A flavorful buttermilk marinade that tenderizes the meat and locks in juiciness, plus a seasoned flour coating that fries up into pure perfection. This recipe has been passed down in my family for years — and for good reason! Once you make it, you’ll understand why everyone says, “Don’t lose this recipe!”
🛒 Ingredients
1 whole chicken (cut into pieces) or 2 lbs chicken thighs/breasts
2 cups buttermilk (or milk + 1 tbsp lemon juice as a substitute)
2 cups all-purpose flour
1 tbsp cornstarch (for extra crunch!)
1 tbsp garlic powder
1 tbsp paprika
1 tsp black pepper
1 tsp cayenne pepper (optional for spice)
1 tsp salt
1 tsp onion powder
Oil for frying (vegetable, peanut, or canola oil)
👩🍳 Instructions
- Marinate the Chicken
Place your chicken pieces in a large bowl. Pour over the buttermilk, season lightly with salt and pepper, and mix well. Cover and refrigerate for at least 2 hours or, ideally, overnight. This helps tenderize the chicken and infuse flavor deep inside. - Prepare the Coating
In another bowl, mix the flour, cornstarch, garlic powder, paprika, onion powder, salt, black pepper, and cayenne. This flavorful mix gives that crisp, golden crust everyone loves. - Coat the Chicken
Remove each piece from the buttermilk, letting excess drip off. Dredge in the seasoned flour mixture, pressing the coating firmly so it sticks. For an extra-crispy crust, dip each piece back into the buttermilk and then again into the flour mix — a double dip never hurts! - Heat the Oil
Pour enough oil into a deep skillet or Dutch oven to cover the chicken halfway. Heat to 350°F (175°C). - Fry Until Golden
Fry the chicken in batches — don’t overcrowd the pan. Cook each piece for 10–14 minutes, turning occasionally until golden brown and fully cooked inside (internal temp 165°F/75°C). - Drain and Rest
Remove the chicken and let it rest on a wire rack or paper towel to drain excess oil. This step keeps it crispy, not soggy.
🍽️ Serving Ideas
Serve this fried chicken hot with:
Creamy mashed potatoes and gravy 🥔
Homemade coleslaw 🥬
Buttermilk biscuits or cornbread 🍞
Honey drizzle for a sweet twist 🍯
❤️ Why Everyone Loves This Fried Chicken
Crispy outside, juicy inside every single time.
Simple ingredients you already have at home.
Perfect for parties, family dinners, or Sunday lunch.
And best of all — it tastes even better the next day (if there’s any left!).
So go ahead and save this one — it’s not just another recipe; it’s one of those unforgettable ones you’ll make again and again.
👇 If you love homemade comfort food, comment “Yummy 😋” so you don’t lose this recipe!