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

Ingredient Substitutions

• Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice or vinegar
• Instead of Kosher Salt: Sea salt
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Smoked Paprika: Regular paprika
• Instead of Cayenne Pepper: Hot sauce (reduce amount)
• Instead of Onion Powder: Granulated onion
• Instead of Dried Oregano: Italian seasoning (use less)
• Instead of Potato Starch: Cornstarch
• Instead of Vegetable Oil (Canola): Avocado oil, peanut oil, lard

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Wire Rack
• Baking Sheet
• Dutch Oven (7‑quart)
• Instant‑Read Thermometer
• Tongs
• Paper Towels
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Cutting the whole chicken into pieces
• Marinating in buttermilk for flavor and tenderness
• Creating the thin batter with hydrated flour
• Properly coating each piece (dry hand vs wet hand)
• Maintaining oil temperature between 325‑350°F

Chef Tips from the Video

• Potato starch adds extra snap; cornstarch works as a 1:1 substitute.
• Use a dry hand for the final flour coating to prevent a gummy crust.
• Press the flour into the skin to get flakes that lift during frying.
• Let the fried chicken rest on a wire rack, not paper towels, to keep the bottom crisp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.

Freezer: Freeze un‑reheated fried chicken in a single layer on a tray, then transfer to a freezer bag. Up to 2 months. Reheat directly in a 375°F oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• After dredging, place coated pieces on a rack, cover, and refrigerate up to 12 hours before frying.
• Coated chicken can be frozen on a tray; fry from frozen, adding 2‑3 minutes to cooking time.

Frequently Asked Questions