Fried Chicken

Make Crispy Fried Chicken tonight, marinated in buttermilk for tender, juicy pieces and a golden, seasoned crust.

Ingredients

• 2 pounds chicken thighs and legs
• 3 cups buttermilk
• salt and pepper
• 2 cups self-rising flour
• 2 tablespoons seasoning salt
• 2 tablespoons salt
• 1 teaspoon Louisiana chicken seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• oil for frying

Instructions

Step 1: Marinate

Place the 2 pounds of chicken thighs and legs into a large bowl and pour over 3 cups of buttermilk, seasoning lightly with salt and freshly cracked pepper. Tuck the bowl into the fridge and let the dairy tenderize the meat for at least one hour or up to overnight — this soft, cool soak is what gives the finished pieces juicy bite and a foundation for the crust to cling to.

Step 2: Mix the Coating

In a separate large bowl combine 2 cups self-rising flour with 2 tablespoons seasoning salt, 2 tablespoons salt, 1 teaspoon Louisiana chicken seasoning, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Whisk or stir until the dry mix is uniformly colored and fragrant, the tiny granules of spice visible against the pale flour — this is the seasoned crunch that will form the exterior.

Step 3: Heat the Oil

Pour about 1 inch of frying oil into a heavy-bottomed skillet and bring it up to 350°F (use a thermometer to be precise). Heat until the surface shimmers and a small pinch of flour sizzles on contact; steady, neutral heat gives even browning and that glossy, crackled crust you want.

Step 4: Bread the Chicken

Lift each piece of chicken out of the buttermilk, letting excess drip back into the bowl, then press and turn it in the seasoned flour until every nook and fold is coated. Place the dredged pieces on a shallow tray or wire rack with a little space between them so the crust stays dry and textured rather than soggy — that dry, powdery dusting and the ridged, craggy coating are the visual milestone for this recipe.

Step 5: Fry and Rest

Gently lower the breaded pieces into the hot oil and fry about 4 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F. Transfer the finished chicken to a paper-lined rack or plate to rest briefly so the crust sets and juices redistribute. Arrange the pieces on a rustic round metal plate lined with parchment, sprinkle with small flecks of chopped parsley for color, and serve immediately for the crispiest, juiciest result.

Notes

• Let the chicken marinate at least 1 hour, preferably overnight for best flavor.
• Use a thermometer to keep oil at 350°F for even frying.
• Fry in batches to avoid overcrowding and greasy crust.
• Rest chicken briefly after frying to let juices redistribute.
• For gluten-free, substitute a 1:1 gluten-free flour blend with leavening.