Crispy Fried Chicken
Crispy Fried Chicken cooks chicken with chicken drumsticks for a flavorful main that stays juicy when handled carefully.
About This Recipe
Crispy Fried Chicken starts with even seasoning and careful heat.
Watch doneness near the end so the meat or seafood stays juicy instead of drying out.
Ingredients
- ✓6 chicken thighs (skin-on, bone-in)
- ✓6 chicken drumsticks (skin-on, bone-in)
- ✓3 cups buttermilk
- ✓1/2 cup Frank's RedHot Cayenne Pepper Sauce
- ✓2 teaspoons salt
- ✓1 teaspoon black pepper
- ✓3 cups all-purpose flour
- ✓1/2 cup cornstarch
- ✓1 tablespoon salt
- ✓1 tablespoon paprika
- ✓2 teaspoons onion powder
- ✓2 teaspoons garlic powder
- ✓1 teaspoon dried oregano
- ✓1 teaspoon dried basil
- ✓1 teaspoon white pepper
- ✓1 teaspoon cayenne pepper
- ✓1 quart vegetable oil (for frying)
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
Pat 6 chicken thighs and 6 chicken drumsticks dry with paper towels to remove any excess moisture. Trim off any excess loose skin, if any.
- 2
In a large mixing bowl, stir together 3 cups buttermilk, 1/2 cup Frank's RedHot Cayenne Pepper Sauce, 2 teaspoons salt, and 1 teaspoon black pepper. Use tongs to submerge the chicken thighs and drumsticks in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to 24 hours for maximum flavor and tenderness.
- 3
When ready to cook, pour enough oil into a large heavy skillet to reach about 3/4 inch to 1 inch deep. Heat the oil to 350°F (175°C).
- 4
While the oil is heating, prepare the dredging mixture. In a shallow dish or another large resealable plastic bag, combine the 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon salt, 1 tablespoon paprika, 2 teaspoons onion powder2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon white pepper, and 1 teaspoon cayenne pepper. Mix until evenly distributed.
- 5
Set up a breading station: remove one piece of chicken at a time from the buttermilk mixture, letting any excess drip off. Place the chicken in the dredging mixture, ensuring it is completely coated. Press the mixture onto the chicken lightly, then shake off any excess.
- 6
Carefully place 3–4 pieces of chicken in the hot oil at a time, being careful not to overcrowd the skillet. Fry the chicken for approximately 14 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F (74°C). For dark meat, aim for 172–175°F for best results. Monitor the oil temperature, keeping it between 300–350°F. Adjust the heat as necessary to maintain this range.
- 7
While the chicken is cooking, set a wire rack over a baking sheet. Remove the cooked chicken with tongs and place it on the wire rack. If desired, keep the chicken warm in a 200°F (93°C) oven while frying the remaining pieces.
- 8
Allow the chicken to rest for at least 10 minutes before serving.
Katy’s Kitchen Tips
- Season before cooking.
- Use even pieces when possible.
- Avoid crowding the pan, tray, or air fryer basket.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, pan sauce, salsa, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Crispy Fried Chicken
Serve Crispy Fried Chicken with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Crispy Fried Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 944 kcal
- Carbohydrates: 66 g
- Cholesterol: 194 mg
- Fiber: 3 g
- Protein: 43 g
- Sodium: 2847 mg
- Sugar: 6 g
- Fat: 56 g
- Saturated Fat: 13 g
- Unsaturated Fat: 37 g
- Trans Fat: 0.3 g