The Best Fried Chicken Ever ️
The Best Fried Chicken Ever❗️🤯 is a medium American recipe that serves 4. 350 calories per serving. Recipe by Zayd0lla on YouTube.
Prep: 50 min | Cook: 15 min | Total: 1 hr 20 min
Cost: $17.39 total, $4.35 per serving
Ingredients
- 8 pieces Chicken Pieces (Bone‑in, skin‑on thighs or drumsticks for maximum crispness)
- 1 cup Buttermilk (Full‑fat for best flavor and tenderness)
- 2 tablespoons Olive Oil (Drizzle for seasoning; extra‑virgin recommended)
- 1 tablespoon Hot Sauce (Adjust to preferred heat level)
- 2 tablespoons All‑Purpose Seasoning (Store‑bought or homemade blend of salt, pepper, herbs)
- 1 teaspoon Paprika (Smoked or sweet, according to preference)
- 1 teaspoon Garlic Powder
- 1 teaspoon Citrus Blend (Lemon or orange zest powder; adds bright flavor)
- 0.5 teaspoon Salt
- 1 cup All‑Purpose Flour (Sifted)
- 0.5 cup Corn Starch
- 4 cups Vegetable Oil (High smoke‑point oil for deep frying)
Instructions
Make the seasoning blend
In a small bowl combine the all‑purpose seasoning, paprika, garlic powder, citrus blend, and salt. Stir until evenly mixed.
Time: PT5M
Season the chicken
Pat the chicken pieces dry with paper towels. Drizzle 1 tbsp olive oil over them, then toss with half of the seasoning blend until every surface is coated.
Time: PT5M
Prepare the buttermilk marinade
In a mixing bowl whisk together the buttermilk, the remaining half of the seasoning blend, hot sauce, and the other 1 tbsp olive oil.
Time: PT3M
Marinate the chicken
Submerge the seasoned chicken in the buttermilk mixture, cover, and refrigerate for at least 30 minutes (up to overnight for maximum flavor).
Time: PT30M
Make the flour coating
In a large bowl (or zip‑top bag) combine the flour, corn starch, and the remaining seasoning blend. Mix thoroughly.
Time: PT5M
Coat the chicken
Remove each piece from the buttermilk, letting excess drip off. Toss the chicken in the flour mixture, pressing firmly so the coating adheres. Place coated pieces on a tray and let rest 5 minutes.
Time: PT10M
Heat the oil
Fill the deep pot with enough vegetable oil to submerge the chicken (about 4 cups). Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to monitor.
Time: PT10M
Temperature: 350°F
Fry the chicken
Working in batches, carefully lower the chicken pieces with tongs. Fry 8‑10 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
Time: PT15M
Temperature: 350°F
Drain and rest
Transfer the fried chicken to a wire rack set over a baking sheet or onto paper towels. Let rest 5 minutes before serving to allow juices to settle.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains gluten, High protein, Not vegan, Not vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Pieces: Chicken breast (boneless, adjust cooking time)
- Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice (let sit 5 minutes)
- Instead of Olive Oil: Vegetable oil
- Instead of Hot Sauce: Sriracha, Tabasco
- Instead of All‑Purpose Seasoning: Seasoned salt
- Instead of Citrus Blend: Fresh lemon zest (use 1 tsp zest)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Corn Starch: Potato starch
- Instead of Vegetable Oil: Peanut oil, Canola oil
Equipment Needed
- Mixing Bowl
- Small Bowl
- Zip‑Top Bag (optional)
- Deep Pot or Dutch Oven
- Thermometer
- Tongs
- Wire Rack
- Paper Towels
Critical Steps — Do Not Skip
- Season chicken thoroughly with the citrus‑spice blend
- Marinate chicken in the buttermilk mixture for at least 30 minutes
- Coat chicken with flour‑cornstarch mixture and let set
- Maintain oil temperature at 350°F throughout frying
- Fry until golden brown and internal temperature reaches 165°F
Chef Tips from the Video
- Use a cast‑iron Dutch oven for even heat distribution.
- Add a pinch of sugar to the flour mixture for a deeper golden color.
- Let the fried chicken rest on a wire rack; this prevents steam from making the crust soggy.
Troubleshooting
Coating falls off during frying.
Pat the chicken completely dry before coating, press the flour mixture firmly, and let the coated pieces rest 5 minutes before frying.
Chicken ends up soggy instead of crispy.
Make sure the oil is at 350°F, avoid overcrowding the pot, and include corn starch in the coating for extra crunch.
Oil splatters and creates a mess.
Dry the chicken well, lower it gently using tongs, and consider using a splatter guard.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat in oven to retain crispness.
Freezer: Freeze in freezer‑safe bags for up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; consume within 2 hours if left out.
Make-Ahead Tips
- Marinate chicken overnight for deeper flavor.
- Coat chicken and refrigerate up to 12 hours before frying.
- Reheat leftovers in a preheated oven at 350°F for 10 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Southern American cuisine?
Fried chicken became a staple of Southern American cooking in the 19th century, blending Scottish frying techniques with African seasoning traditions. It evolved into a comfort food symbol of hospitality and family gatherings across the United States.
What are the traditional regional variations of fried chicken in the United States?
In the South, chicken is often brined or marinated in buttermilk and seasoned heavily. Nashville hot chicken adds a spicy cayenne glaze, while Korean fried chicken uses a thin, double‑fried crust with a sweet‑spicy sauce. Each region puts its own spin on the classic.
How is fried chicken traditionally served in the Southern United States?
It is typically served hot with sides such as buttery biscuits, creamy coleslaw, mashed potatoes, and sweet tea. The chicken may be presented on a platter with lemon wedges for a bright finish.
What occasions or celebrations is fried chicken traditionally associated with in American culture?
Fried chicken is a popular dish for family picnics, Sunday dinners, holidays like Thanksgiving, and community events such as church potlucks. Its portable nature makes it a favorite for outdoor gatherings.
How does fried chicken fit into the broader Southern cuisine tradition?
Fried chicken exemplifies Southern cuisine’s emphasis on bold flavors, comfort, and resourceful cooking methods. It pairs naturally with other Southern staples like collard greens, cornbread, and gravy.
What are the authentic traditional ingredients for Southern fried chicken versus acceptable substitutes?
Traditional ingredients include bone‑in, skin‑on chicken, buttermilk, all‑purpose flour, and a blend of salt, pepper, paprika, and garlic powder. Substitutes like boneless breasts, milk‑plus‑lemon for buttermilk, or corn starch in the coating are acceptable but may alter texture.
What other Southern dishes pair well with citrus‑seasoned fried chicken?
Serve it alongside creamy coleslaw, buttery cornbread, honey‑glazed carrots, or a simple green salad with vinaigrette. A side of mac and cheese also complements the bright citrus notes.
What makes this citrus‑seasoned fried chicken special or unique in American cuisine?
The addition of a citrus blend to the seasoning and buttermilk adds a fresh, tangy contrast to the rich, crunchy crust, setting it apart from classic Southern recipes that rely solely on pepper and paprika.
What are the most common mistakes to avoid when making citrus‑seasoned fried chicken at home?
Common errors include not drying the chicken before coating, using oil that’s too hot or too cool, overcrowding the pot, and skipping the rest period after coating. Each mistake can lead to a soggy or burnt crust.
Why does this recipe use corn starch in the flour coating instead of only flour?
Corn starch absorbs less oil and creates a lighter, crisper crust. It also helps the coating stay attached during the high‑heat frying process, especially when the chicken is heavily seasoned.
Can I make citrus‑seasoned fried chicken ahead of time and how should I store it?
Yes. Marinate the chicken overnight, then coat and refrigerate up to 12 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in a 350°F oven to retain crispness.
What does the YouTube channel Zayd0lla specialize in?
The YouTube channel Zayd0lla focuses on quick, flavorful home‑cooked meals with a modern twist, often highlighting bold seasonings and easy‑to‑follow techniques for everyday cooks.
How does the YouTube channel Zayd0lla's approach to American comfort food differ from other cooking channels?
Zayd0lla emphasizes high‑energy, concise tutorials that blend classic comfort dishes with unexpected flavor boosts—like the citrus blend in this fried chicken—while keeping ingredient lists short and accessible for home cooks.
Last updated: August 20, 2026
