Go Back
- 4 chicken thighs, bone-in, skin-on - 2 cups buttermilk - Optional: 1 teaspoon hot sauce - 1 ½ cups all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon cayenne pepper - Salt and black pepper to taste - Vegetable oil for frying Gathering the right ingredients is key to making great country fried chicken. The chicken thighs give you juicy meat and crispy skin. Buttermilk adds flavor and helps tenderize the chicken. You can use hot sauce for a spicy kick, but it’s optional. For the coating, all-purpose flour forms a crispy crust. Garlic and onion powder add depth. Paprika gives color, while cayenne pepper adds heat. Adjust salt and black pepper to your taste. Finally, vegetable oil helps fry the chicken to golden perfection. Make sure to use enough oil to cover the chicken halfway while frying. This combination of ingredients will help you create a dish that’s crispy on the outside and juicy on the inside. {{ingredient_image_1}} - In a large bowl, combine 2 cups of buttermilk and 1 teaspoon of hot sauce. - Add 4 chicken thighs, ensuring they are fully submerged. - Cover the bowl and refrigerate for at least 4 hours or overnight. Marinating the chicken in buttermilk makes it tender. The hot sauce adds a bit of heat. This step is key for great flavor. - In a separate bowl, mix together: - 1 ½ cups all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon cayenne pepper - Salt and black pepper to taste Mixing these ingredients creates a tasty coating. The spices give the chicken a rich flavor. - Heat vegetable oil in a deep skillet to about 350°F (175°C). - Remove the chicken from the buttermilk and let the excess drip off. - Dredge each piece in the seasoned flour. Shake off any extra flour. - Carefully place the breaded chicken in the hot oil. Fry in batches if needed. - Cook for 12-15 minutes per side until golden brown. The inside should reach 165°F (74°C). Frying at the right temperature ensures crispiness. Use a thermometer to check the chicken’s doneness. Let the fried chicken rest on a wire rack to drain excess oil. This keeps it crispy. To fry chicken well, keep the oil at the right temperature. Aim for 350°F (175°C). Use a thermometer to check. If the oil is too hot, the chicken burns. If it's too cool, the chicken absorbs too much oil. Avoid overcrowding the pan. Fry in batches to give each piece space. This helps the oil stay hot and cooks the chicken evenly. Less crowding means better texture. Use a double coating technique for extra crunch. First, coat the chicken with flour. Then, dip it back into the buttermilk. Finally, coat it again with flour. This gives you a thick, crispy layer. Keep the chicken moist during frying. After marinating, let the excess buttermilk drip off. This helps the flour stick better. Fry it right away for the best results. Serve your chicken on a rustic wooden platter for charm. Add some sprigs of fresh parsley for color. You can also include a side of homemade gravy or creamy mashed potatoes. This makes the dish inviting and delicious. Pro Tips Brining is Key: For extra juicy and flavorful chicken, brine the thighs in the buttermilk for as long as possible, ideally overnight. Double Dredge for Crunch: For an even crispier coating, after the first dredge, dip the chicken back into the buttermilk and then into the flour mixture again. Control the Oil Temperature: Use a thermometer to monitor the oil temperature. If it's too hot, the coating will burn before the chicken cooks through. Resting is Important: Allowing the chicken to rest after frying helps the juices redistribute, ensuring every bite is tender and flavorful. {{image_2}} You can change the spices to make your chicken unique. Try using Cajun spices for a kick. Lemon-pepper adds a fresh zest. Adding herbs like thyme or rosemary to your marinade gives extra depth. Fresh herbs can make your chicken taste like a garden. Experimenting with spices keeps your meals fun and exciting. Country fried chicken pairs well with classic sides. Mashed potatoes and gravy are always a hit. They soak up the flavors from the chicken. You can also serve coleslaw for a crunchy contrast. Cornbread adds a sweet touch that complements the savory chicken. Mix and match sides to please your family or guests. Oven-baked country fried chicken is a healthier option. Coat the chicken as you would for frying. Place it on a baking sheet and bake until golden brown. You can also use an air fryer for a crispy finish with less oil. This method cooks faster and keeps your kitchen cooler. Both methods give you tasty chicken without frying. To keep your delicious country fried chicken fresh, store leftovers in the fridge. Place the chicken in an airtight container. This helps keep moisture in and prevents it from drying out. Alternatively, you can wrap the chicken tightly in plastic wrap or aluminum foil. Remember to cool the chicken to room temperature before storing it. This prevents condensation, which can make the breading soggy. If you want to save chicken for later, freezing is a great option. First, allow the chicken to cool completely. Then, wrap each piece in plastic wrap. After that, place them in a freezer bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. When you are ready to enjoy your chicken, thaw it in the fridge overnight. To reheat, place the chicken on a baking sheet at 375°F (190°C) for about 15-20 minutes. This method keeps the breading crispy and the chicken moist. Leftover country fried chicken can last for about 3-4 days in the fridge. Always check for signs of spoilage before eating. If the chicken has a strange smell or a slimy texture, it is best to toss it out. If you freeze the chicken, it can last for about 2-6 months. Proper storage is key to enjoying your meal at its best! Country fried chicken is a classic dish from the Southern United States. It features chicken that is marinated, breaded, and fried until golden brown. The dish is culturally significant as it represents comfort food and family gatherings. People often serve it with sides like mashed potatoes or gravy. It brings warmth and joy to any meal. Yes, you can use chicken breasts, but they cook differently. Chicken thighs have more fat and flavor, which makes them juicier. Breasts cook faster and may dry out if you are not careful. Adjust your cooking time to about 8-10 minutes per side. Always check for doneness to ensure safety. To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat. If you don't have a thermometer, look for clear juices when you cut into the chicken. No pink should remain. In this post, we explored the key steps to making delicious country fried chicken. We reviewed important ingredients, marinating techniques, and frying methods. I shared tips for achieving a crispy coating and recommended great side dishes. Remember to store any leftovers properly to maintain flavor. Enjoy experimenting with different flavors and cooking methods. With practice, you can master this dish and impress your friends and family. Happy cooking!

Crispy Country Fried Chicken

Deliciously crispy fried chicken marinated in buttermilk and seasoned flour.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces chicken thighs, bone-in, skin-on
  • 2 cups buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1.5 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and black pepper
  • as needed vegetable oil for frying

Instructions
 

  • In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  • In a separate bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper together.
  • Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C). You want enough oil to submerge the chicken pieces halfway.
  • Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring it is well coated. Shake off any excess flour.
  • Carefully place the breaded chicken in the hot oil, working in batches if necessary. Fry for 12-15 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Once cooked, remove the chicken and place it on a wire rack over a baking sheet to drain excess oil.
  • Allow the chicken to rest for about 5 minutes before serving, allowing the juices to rediscover.

Notes

Serve on a rustic wooden platter with sprigs of fresh parsley and a side of homemade gravy or creamy mashed potatoes for an inviting, comfort-food appeal.
Keyword buttermilk, comfort food, fried chicken