A game-changing crispy fried chicken recipe—golden, crunchy, and loaded with flavor! With the perfect spice blend and foolproof frying technique, this beats any fast-food fried chicken.
For the Chicken
- 8 bone-in chicken pieces (drumsticks and thighs)
- 1 tbsp + 1 ½ tsp kosher salt, divided
- 1 tbsp + 1 ½ tsp smoked paprika
- 1 tbsp ground white pepper
- 1½ tsp garlic powder
- 1½ tsp ground ginger
- 1½ tsp celery salt
- 1½ tsp freshly ground black pepper
- 1½ tsp ground mustard
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp dried oregano
For the Coating
- 1½ cups all-purpose flour
- 1 tbsp cornstarch
For the Buttermilk Mixture
- 1 cup buttermilk
- 2 large egg whites
For Frying
- 2 quarts peanut or vegetable oil
Make the Seasoning Blend
In a bowl, mix smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, thyme, basil, and oregano.
Divide the seasoning mix into two equal parts—one for seasoning the chicken and one for the flour coating.
Prepare the Coating
In a large bowl, combine flour, cornstarch, and half of the seasoning mix.
In another separate bowl, whisk together buttermilk, egg whites and the remaining salt.
Dredge the Chicken
Dip each chicken piece into the buttermilk mixture.
Coat thoroughly in the seasoned flour mixture, pressing to adhere well.
Let the coated chicken rest for 15 minutes—this helps the breading stick.
Fry to Perfection
Heat oil to 350°F (175°C) in a deep Dutch oven or heavy pot.
Fry chicken in batches, cooking each piece 12-15 minutes, until golden brown and the internal temperature reaches 165°F.
Drain the chicken on a wire rack over a paper towel-lined baking sheet to keep it crispy.
Pro Tips for the Best Fried Chicken
- Dry brine the chicken before frying for extra juiciness.
- Use cornstarch in the flour for an ultra-crispy crust.
- Let the breading rest before frying—it helps the coating stick better.
- Maintain oil temperature at 350°F for perfect frying.