Fried chicken is the ultimate family meal—crispy, juicy, and satisfying for kids and adults alike. This big-batch recipe uses a seasoned buttermilk brine for tender meat and a double-dip flour coating for an extra crunchy crust that stays crisp even when cooked in batches. It’s designed for feeding a crowd, with clear steps for frying in a Dutch oven or deep skillet, and it works for both classic Southern-style and spicy variations.
Ingredients
- 2 whole chickens (about 3 1/2 lb / 1.6 kg each), cut into 8 pieces each (or 4 lb / 1.8 kg bone-in, skin-on chicken pieces)
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 g) kosher salt, divided
- 1 tbsp (15 g) black pepper, divided
- 1 tsp (5 g) paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) cayenne pepper (optional, for heat)
- 3 cups (360 g) all-purpose flour
- 2 tsp (10 g) baking powder
- 2 large eggs
- 1/4 cup (60 ml) water
- 4 cups (960 ml) vegetable oil, for frying (or peanut oil)
Instructions
- Brine the chicken: In a large bowl or zip-top bag, combine the buttermilk, 1 tbsp (15 g) of the salt, and 1 tsp (5 g) of the pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Prepare the seasoned flour: In a shallow dish, whisk together the flour, baking powder, paprika, garlic powder, onion powder, cayenne (if using), remaining 1 tbsp (15 g) salt, and remaining 2 tsp (10 g) pepper.
- Make the egg wash: In a separate shallow bowl, beat the eggs with the water until combined.
- Heat the oil: In a large Dutch oven or deep skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Dredge the chicken: Remove a few pieces of chicken from the buttermilk, letting excess drip off. Dip each piece into the egg wash, then coat thoroughly in the seasoned flour, pressing the flour onto the skin. Shake off excess and place on a wire rack. Repeat with all pieces.
- Fry in batches: Carefully place a few pieces of chicken in the hot oil, skin-side down, without crowding the pan. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should read 165°F (74°C) on a food thermometer (USDA FSIS safe minimum for poultry). Transfer to a wire rack set over a baking sheet to drain.
- Keep warm and repeat: Keep finished chicken in a 200°F (95°C) oven while frying the remaining batches. Let the oil return to 350°F (175°C) between batches.
- Rest before serving: Let the fried chicken rest for 5–10 minutes before serving—this helps the crust set and the juices redistribute.
Tips
- Substitutions: No buttermilk? Use 2 cups (480 ml) whole milk mixed with 2 tbsp (30 ml) lemon juice or white vinegar, let sit for 5 minutes. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend; the crust will be slightly less crisp.
- Don’t overcrowd the pan: Frying too many pieces at once lowers the oil temperature, resulting in greasy, soggy chicken. Fry in batches of 3–4 pieces for a 5-quart Dutch oven.
- Use a thermometer: The oil temperature will drop when you add chicken. Adjust the heat to maintain 325–350°F (165–175°C) during frying. Also, always check the internal temperature of the thickest piece—it must reach 165°F (74°C).
- Common mistake: Don’t skip the resting time after frying—it allows the crust to set and prevents it from falling off when you bite into it.
Serving Suggestions
Serve the fried chicken with classic Southern sides like creamy mashed potatoes, coleslaw, cornbread, or collard greens. For a lighter meal, pair with a crisp green salad and buttermilk biscuits. It’s also great cold in picnic baskets or sliced for sandwiches the next day.
Variations
- Spicy Nashville-style: Add 2 tbsp (30 g) cayenne pepper to the flour and brush the fried chicken with a mixture of 1/4 cup (60 ml) hot sauce and 2 tbsp (30 g) melted butter after frying.
- Herb and garlic: Add 2 tbsp (10 g) dried thyme and 2 tbsp (10 g) dried oregano to the flour, and increase garlic powder to 2 tsp (10 g).
- Buttermilk-brined wings: Use 3 lb (1.4 kg) chicken wings instead of whole pieces; reduce frying time to 10–12 minutes.
Storage and Reheating
Refrigerate leftover fried chicken within 2 hours of cooking in an airtight container for up to 4 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 15–20 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce frying time to 8–10 minutes, and check that the internal temperature reaches 165°F (74°C). The meat will be less juicy, so consider pounding to even thickness.
How do I keep the crust from falling off? Make sure the chicken is well-coated and let it rest on a wire rack for 10 minutes before frying. Also, avoid moving the chicken too much during the first few minutes of frying—let the crust set.
Can I prepare this ahead of time? You can brine the chicken up to 24 hours in advance and dredge it a few hours before frying, but do not fry more than 1 hour before serving—the crust will soften. For meal prep, fry fully and reheat in the oven.
What’s the best oil for frying? Peanut oil has a high smoke point and neutral flavor, but vegetable or canola oil also work well. Avoid olive oil, which burns at high temperatures.
Can I bake instead of fry? Yes, but the texture will be different. Place dredged chicken on a greased baking sheet, spray with oil, and bake at 425°F (220°C) for 40–45 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
How do I know when the oil is ready without a thermometer? Drop a small cube of bread into the oil—if it sizzles and turns golden brown in about 60 seconds, the oil is around 350°F (175°C). However, a thermometer is more accurate and recommended.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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