Crispy Fried Chicken
Perfectly Crispy Fried Chicken Recipe with Optional Balanced Heat Marinade
This classic fried chicken recipe delivers a shatteringly crispy exterior and perfectly juicy interior every single time. By using a quick buttermilk brine and a seasoned flour dredge, you get the ultimate texture and flavor that your entire family will love.
Prep Time: 20 minutes (plus 2 hours marinating) Cook Time: 20-25 minutes Total Time: 45 minutes (plus marinating time) Servings: 4
Ingredients:
3 lbs chicken pieces (mix of drumsticks and thighs, bone-in, skin-on)
2 cups buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
For the Dredge:
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
4 cups vegetable oil or shortening (for frying)
Heat It Up with Eleven Eleven Sauce For a Balanced flavor, whisk 2 tablespoons of Blazing Citrus Medium directly into your buttermilk brine. This adds Everyday Heat and a subtle, citrusy depth to the chicken as it marinates, ensuring every bite has a hint of Spicy brightness under the crispy crust.
1. Rinse the chicken pieces and pat them thoroughly dry. In a large bowl, whisk together the buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper (plus the optional Eleven Eleven Sauce). Add the chicken, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or up to 24 hours.
2. Prepare the dredge: In a large, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Remove the chicken pieces one by one from the buttermilk, letting the excess drip off, then immediately dredge heavily in the flour mixture, pressing to ensure the coating adheres well.
3. Place the coated chicken pieces on a wire rack set over a baking sheet and let them rest for 15 minutes. This is crucial for the coating to hydrate and set, which prevents it from falling off during frying.
4.Heat the oil in a large, deep pot or cast-iron skillet to 325∘F (160∘C). Carefully place 3-4 chicken pieces into the hot oil, ensuring you do not overcrowd the pan (this lowers the oil temperature).
5.Fry for 6–8 minutes per side (about 12–16 minutes total), turning occasionally, until the chicken is a deep golden brown and the internal temperature reaches 165∘F (74∘C). Remove the chicken and place it on a clean wire rack to drain and cool slightly before serving.
Tips & Variations
Double Dredge: For an extra thick, craggier crust, dip the floured chicken back into the buttermilk, then into the flour mixture one more time.
Oil Temp is Key: Use a thermometer and maintain the oil temperature between 315∘F and 325∘F. If the temperature is too low, the chicken will be greasy; too high, and the outside will burn before the inside cooks.
Buttermilk Substitute: If you don't have buttermilk, combine 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it stand for 5 minutes before using.
Other Users Suggest
Replace: 1/4 cup cornstarch in the dredge
New Measurement: 1/4 cup baking powder
Why: Baking powder reacts with the heat and moisture to create more air bubbles in the crust, resulting in an even lighter, puffier, and crunchier texture.
Replace: vegetable oil or shortening
New Measurement: peanut oil
Why: Peanut oil has a higher smoke point and a clean, neutral flavor, which is traditional for deep frying and results in a crispier crust.
Storage, Reheat & Freeze
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in an oven or air fryer at 375∘F for 10-15 minutes to re-crisp the skin. Avoid the microwave, which makes the coating soggy.
Freeze: Cooked and cooled chicken can be frozen in a single layer in a freezer bag for up to 3 months. Reheat directly from frozen using the oven method.
Nutrition Facts (per serving)
Based on 4 servings Calories: 550 Protein: 45g Carbs: 30g Fat: 28g
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