Best Fried Chicken. Ever.

Update:  Slowly I am working on updating old posts with recipe cards.  This is the best fried chicken. ever. that I have ever made!

I know people think its funny that Tony doesn’t try like much of the food I make.  Whenever he reads a comment that says “I wish I worked with you Biz!” he says “but they haven’t had your quinoa meatballs, have they??!!”  But I just smile because I know a lot of you WOULD like quinoa meatballs!

So I have to give in every once in a while.  While Tony loves meatloaf, and sloppy joes, I would think one of his favorite foods is fried chicken.  And we’ve been seeing it everywhere lately.  Only problem, the only fried chicken you can get in our neck of the woods is KFC.  🙁

As luck would have it, Tony was flipping through the channels yesterday and wouldn’t you know on America’s Test Kitchen they were showing how to make easy crispy fried chicken.  We both looked at each other and thought – we need to make that!  And as more luck would have it, my store had cut chicken for $1.49 a pound – so for about $7 bucks, I made a shit load of fried chicken – and other than meatloaf and pizza – this is the last leftover Tony will eat! 😀

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Best Fried Chicken. Ever.

Yield: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 4 hours

Total Time: 4 hours 40 minutes

This recipe was adapted from America's Test Kitchens. I am updating this post in 2025 to add the recipe card, but my late husband LOVED this fried chicken.

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Ingredients

• For the Marinade:
• 1 cup buttermilk
• 1 tablespoon kosher salt
• Dash of hot sauce (like Tabasco)
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• 3.5 pounds chicken parts (bone-in, skin-on)
• For the Coating:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 teaspoons black pepper (adjust to taste)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• Pinch of cayenne pepper
• 1/4 cup buttermilk
• For Frying:
• 1 3/4 cups vegetable oil (or enough to cover 1/2 inch in a large skillet)

Instructions

Marinate the Chicken

In a large bowl, whisk together 1 cup buttermilk, salt, hot sauce, 1 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and a pinch of cayenne. Add chicken pieces, turning to coat well.
Cover and refrigerate for at least 1 hour, or up to overnight. (4 hours is ideal.)

Prepare the Coating

Preheat oven to 400°F. Line a baking sheet with a wire rack.
In a large bowl, whisk together the flour, baking powder, salt, remaining pepper, garlic powder, paprika, and cayenne.
Drizzle in the remaining 1/4 cup buttermilk and use your fingers to mix until small clumps form—this helps create a crunchy, craggy coating.

Dredge the Chicken

Working one piece at a time, remove chicken from marinade and let excess drip off.
Dredge in the flour mixture, pressing firmly to ensure a thick, even coating sticks.

Fry the Chicken

Heat oil in a cast iron skillet or heavy-bottomed pan to 350°F. (They suggest 375°F, but 350°F helps prevent burning.)
Fry 3–4 pieces at a time for about 4 minutes per side, until golden brown.
Transfer to the prepared wire rack to drain.
Repeat with remaining chicken, adjusting heat as needed to maintain oil temperature.

Finish in the Oven

Once all chicken is fried, transfer the baking sheet to the oven.
Bake for 15 minutes, or until chicken reaches an internal temperature of 160°F for white meat and 175°F for dark meat.
Let rest for 5 minutes before serving.

Notes

Tips: Don't overcrowd the pan. If the oil temperature drops too much, your breading will be soggy and greasy.

Use a meat thermometer to ensure doneness without overcooking. White meat should reach an internal temperature of 165. Dark meat should reach an internal temperature of 175 degrees.

Leftovers? Reheat in an air fryer or oven to crisp them back up.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

After Tony took one bite he said “Bravo!”  and I had to agree.  The batter stayed on the chicken, it was super juicy on the inside and I have to say even better than KFC!

The buttermilk coating is nice and thick – here’s how the chicken looks after the first 4 minutes:

Um, did I mention that it was only me and Tony for dinner? 😀

I had a cup of mashed potatoes, a wing and half a chicken breast.

I know I meant to have a vegetable! 😀  The chicken wing is my favorite piece.

This one is a keeper!  Especially since I got a Bravo from Tony 😀

July 11, 2001 Tony and I closed on our house!  It’s hard to believe we’ve lived here 10 years already.  When we met I lived in Oak Park, Tony lived in Barrington, and my step-son lived in Arlington Heights.  We would live at my house during the week, then pick up Joe on Friday night, spend the weekend in Barrington, and then drop Joe off on Sunday nights.

I cannot tell you what a great feeling it was to just be living together under one roof.  Sadly with the housing market I think our house is worth the exact same amount we paid for it, but we have equity in it and didn’t buy during the whole housing market boom – at least we don’t owe more than what its worth. 😀

So instead of showing you pictures in the beginning – I bring you 2005.  Joe was 16 and Hannah was 13 in this picture – I took it around Thanksgiving for our Christmas card that year – its still so weird to me how much they do look like they could be related!

And Tony and I going to my office Christmas party – can you tell how excited he is to be dressed up!  He’s so happy those days are over now that I have a new job!

Yep, that’s me with blonde highlights AND make-up = how snazzy!

I forgot to pick winners for the granola giveaway from Friday, so I’ll do that tomorrow – today begins my clean eating week – no wine, more fruits and veggies and water!  I am off to the gym to swim. 😀

Let’s make it a great Monday!