No shortcuts. Just perfectly seasoned chicken soaked in buttermilk overnight, dredged in a garlic-herb flour mix, and fried until crackling and golden. Every bite has that tender interior and loud, imperfect crunch that feels handmade — because it is.
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📝 Ingredients (serves 2–3):
For the marinade: • 4 bone-in chicken pieces (thighs or drumsticks) • 1½ cups buttermilk • 1 tsp salt • ½ tsp garlic powder • ½ tsp smoked paprika
For the coating: • 1¼ cups all-purpose flour • ½ cup cornstarch • 1 tsp salt • 1 tsp black pepper • ½ tsp dried thyme • ½ tsp garlic powder • ½ tsp cayenne (optional)
For frying: • Neutral oil (vegetable, peanut, or canola)
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🔥 Instructions: 1. Marinate: In a bowl, mix chicken with buttermilk, salt, garlic powder, and paprika. Cover and refrigerate at least 4 hours or overnight. 2. Prep coating: In a shallow dish, mix flour, cornstarch, and seasonings. 3. Dredge: Remove chicken from marinade, let excess drip off. Dredge well in flour mixture. Press to ensure it adheres. 4. Fry: Heat oil in a deep pan to 340–350°F (170–175°C). Fry chicken in batches 6–8 minutes per side until deeply golden and internal temp hits 165°F (75°C). 5. Rest & serve: Let rest on a wire rack. Don’t cover — you want to keep that crunch. Eat while warm and loud.
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