The Best Fried Chicken at Home

Ingredients

• 1 whole Whole Chicken (about 3.5 lb, cut into 2 leg quarters, 2 thighs, 2 drumsticks, 2 breasts, 2 wings)
• 2 cup Buttermilk (full‑fat, cold)
• 3 tbsp Kosher Salt (divided: 2 tbsp for marinade, 1 tbsp for dredge)
• 1 tsp Granulated Sugar
• 2.5 tsp Monosodium Glutamate (MSG) (divided: 1.5 tsp in marinade, 1 tsp in dredge)
• 4 tsp Garlic Powder (divided: 1 tbsp (3 tsp) in marinade, 1 tsp in dredge)
• 2 tsp Smoked Paprika
• 2 tsp Cayenne Pepper
• 0.5 tsp Onion Powder
• 2 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 2.5 cup All-Purpose Flour
• 0.5 cup Potato Starch (or cornstarch 1:1)
• 4 cup Vegetable Oil (Canola) (for deep‑frying, high smoke point)
• 2 tbsp Fresh Herbs (optional) (chopped parsley or cilantro for garnish)

Instructions

1. Break Down the Whole Chicken

   Place the whole chicken on a cutting board. Using a sharp knife, cut through the skin on each leg, bend the leg back to pop the thigh bone, then run the knife under the bone to remove the leg quarter. Repeat for the other side. Remove wings by cutting around the joint. Slice the breast to separate the two bone‑in halves. Optional: separate thigh from drumstick by cutting along the fat line.

   Time: PT15M

2. Prepare the Buttermilk Marinade

   In a large mixing bowl whisk together 2 cups buttermilk, 2 tbsp kosher salt, 1 tsp sugar, 1.5 tsp MSG, 1 tbsp garlic powder, 2 tsp smoked paprika, and 1 tsp cayenne. Ensure the mixture is smooth and homogeneous.

   Time: PT5M

3. Marinate the Chicken

   Add the cut chicken pieces to the bowl, turning to coat every surface. Press the pieces down so they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.

   Time: PT5M

4. Make the Dredge (Dry Mix)

   In a separate bowl combine 2.5 cup all‑purpose flour, 0.5 cup potato starch, 1 tbsp kosher salt, 1 tsp MSG, 1 tsp cayenne, 4 tsp garlic powder, 0.5 tsp onion powder, 2 tsp black pepper, and 1 tsp dried oregano. Whisk until evenly distributed.

   Time: PT5M

5. Create a Thin Batter

   Remove chicken from the buttermilk, letting excess drip off onto a wire rack. In a small cup mix 1/3 cup of the dry dredge into the leftover buttermilk, whisking to a smooth paste. Flick small amounts of this thickened batter back into the dry dredge and whisk again; repeat twice to create hydrated flour clumps.

   Time: PT5M

6. Dredge the Chicken

   With one hand (dry) hold a piece of chicken, shake off excess batter, then dip it into the dry flour mixture. Toss, press, and toss again to coat every crevice, especially under the skin. Shake off excess and place on a parchment‑lined baking sheet. Repeat for all pieces.

   Time: PT10M

7. Heat the Oil

   Fill a 7‑quart Dutch oven halfway with canola oil (about 4 cup). Heat over medium‑high until the oil reaches 325‑350 °F. Use an instant‑read thermometer to monitor.

   Time: PT5M

   Temperature: 325-350°F

8. Fry the Chicken

   Working in batches, lower 2‑3 pieces (e.g., thigh, drumstick, wing) into the oil using tongs. Maintain oil temperature between 325‑350 °F, adjusting heat as needed. Fry until golden brown and internal temperature reaches 165 °F—about 10‑15 min for small pieces, 15‑20 min for breasts.

   Time: PT20M

   Temperature: 325-350°F

9. Drain and Rest

   Using tongs, remove the chicken and place on a wire rack set over a baking sheet or paper towels. Let rest 2‑3 minutes to allow excess oil to drip off.

   Time: PT3M

10. Serve

    Arrange the fried chicken on a platter, optionally garnish with chopped fresh herbs. Serve immediately while hot and crunchy.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g