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Golden brown Country Fried Chicken, crispy and delicious, is showcased as the featured image.

Best Country Fried Chicken

This recipe delivers golden-brown, crispy perfection with juicy, tender chicken, offering an authentic Southern taste. Marinating in buttermilk and a double dredging ensure an incredibly flavorful and crispy crust. Enjoy a classic comfort food experience that will become your go-to fried chicken recipe.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken pieces thighs, drumsticks, breasts
  • 1 cup buttermilk
  • 1 tablespoon hot sauce optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 3-4 cups vegetable oil or peanut oil

Equipment

  • Large bowl
  • Whisk
  • Shallow dish or large zip-top bag
  • Wire rack
  • Large, heavy-bottomed skillet or Dutch oven
  • Thermometer
  • Meat thermometer
  • Paper towels
  • Tongs

Method
 

  1. In a large bowl, combine the buttermilk, hot sauce (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  2. Add the chicken pieces to the buttermilk mixture, making sure they are fully submerged.
  3. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
  4. In a shallow dish or large zip-top bag, combine the flour, cornstarch, 2 teaspoons of salt, 1 teaspoon of black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.
  5. Remove the chicken pieces from the buttermilk marinade, allowing any excess buttermilk to drip off.
  6. One piece at a time, dredge the chicken in the flour mixture, pressing firmly to ensure the chicken is fully coated.
  7. Place the dredged chicken on a wire rack while you prepare the oil.
  8. In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil or peanut oil over medium-high heat until it reaches 325-350°F (160-175°C).
  9. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary.
  10. Fry the chicken for about 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  11. Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.

Notes

For extra crispiness, double dredge the chicken: dredge in flour, then buttermilk, then flour again. Maintain oil temperature between 325-350°F for best results. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in an air fryer until heated through.