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Restaurant Style Fried Chicken

Crispy, juicy restaurant style fried chicken made at home with a buttermilk brine and seasoned flour dredge. Golden, crunchy, and full of flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Brining Time 4 hours
Total Time 45 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/4 cup cornstarch for crispiness
  • 1 tablespoon paprika smoked or sweet
  • 1 tablespoon garlic powder granulated
  • 1 tablespoon onion powder granulated
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon black pepper freshly ground
  • 2 teaspoons salt kosher
  • 1 teaspoon dried thyme or oregano optional
  • 2 large eggs beaten
  • 1/2 cup buttermilk full-fat
  • 1 teaspoon hot sauce optional for depth
  • 2 lbs chicken pieces bone-in skin-on
  • 2 cups vegetable oil for frying

Equipment

  • Dutch oven required

Method
 

  1. Brine the chicken in buttermilk and salt for 4 to 12 hours in the refrigerator. Remove and let excess drip off.
  2. Set up three dredging stations: seasoned flour, egg-buttermilk mixture, and more seasoned flour.
  3. Double-dredge each piece: coat in flour, dip in wet mixture, then coat in flour again. Press to seal. Rest 10 to 15 minutes.
  4. Heat 2 to 3 inches of oil in a Dutch oven to 350 degrees F over medium-high heat.
  5. Fry 3 to 4 pieces at a time for 12 to 15 minutes, turning once, until golden and internal temp reaches 165 degrees F.
  6. Drain on a wire rack over a baking sheet. Rest 5 to 10 minutes before serving.

Notes

For extra crispy chicken, let the dredged pieces rest for 15 minutes before frying. Do not overcrowd the pot. Leftover fried chicken keeps in the fridge for up to 3 days. Reheat in a 400 degree F oven for best crispness.