- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 ml
- 250 g
- 50 g
- 2 tbsp
- 2 tbsp
- 1 tbsp
- 1 tsp
- 2 tbsp
- 1 tbsp
- 1 l
Process
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In a large bowl, combine the chicken thighs with the buttermilk and 1 tablespoon of salt. Mix well, cover, and refrigerate for at least 2 hours or overnight.
In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, remaining 1 tablespoon salt, and black pepper.
Remove the chicken thighs from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat evenly. Shake off excess and place on a wire rack. Let rest for 10 minutes.
Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175°C. Use a kitchen thermometer to check.
Carefully place a few chicken thighs into the hot oil without crowding. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 74°C).
Transfer the fried chicken to a paper towel-lined plate to drain. Repeat with remaining chicken thighs. Serve hot.
Kitchen notes
Kitchen notes
- The biggest mistake is frying at the wrong temperature: if the oil drops below 160°C, the coating absorbs oil and turns greasy; if it goes above 190°C, the crust burns before the chicken cooks through. Keep a thermometer in the pot and adjust the heat to hold 175°C.
- Do not skip the 10-minute rest after dredging. This brief rest lets the buttermilk and flour form a paste that adheres better, so the coating stays put instead of falling off in the oil.
- For bone-in thighs, the only reliable doneness test is an instant-read thermometer inserted into the thickest part without touching bone: it must read 74°C. If you do not have a thermometer, cut into the thickest piece; the juices should run clear and the meat should no longer be pink.
- Fry in batches of 3 to 4 pieces max. Crowding drops the oil temperature and steams the chicken, giving you soggy crust. Also, let the oil return to 175°C between batches, which takes about 2 to 3 minutes.
Substitutions
- buttermilk→500 ml whole milk mixed with 1 tablespoon lemon juice or white vinegar, rested 5 minutes
- chicken-thighs→bone-in, skin-on chicken drumsticks or halved breasts; adjust frying time: drumsticks 15-18 minutes, breasts 10-12 minutes
- vegetable-oil→peanut oil or canola oil for a neutral flavor and high smoke point
- all-purpose-flour→a gluten-free all-purpose blend plus 1 teaspoon xanthan gum for structure
Storage & reheating
Store cooled fried chicken in an airtight container in the refrigerator for up to 4 days. For freezing, wrap each piece tightly in aluminum foil, then place in a freezer bag; freeze for up to 3 months. To reheat, do not microwave if you want crispy skin: arrange on a wire rack set over a baking sheet and bake at 200°C for 12-15 minutes (or until 74°C), or reheat in an air fryer at 180°C for 8-10 minutes. If frozen, thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my fried chicken turn out greasy and soggy?
The oil was likely too cool (below 160°C) or you overcrowded the pot, which drops the temperature and steams the crust. Always fry at 175°C and in small batches, and let the oil return to temperature between batches. Also, drain on a wire rack or paper towels immediately after frying.
Can I use boneless, skinless chicken breasts instead of thighs?
Yes, but they cook faster and dry out easily. Pound them to an even 1.5 cm thickness, then fry for 6-8 minutes per side until the internal temperature reaches 74°C. Check early to avoid overcooking.
How do I know when the chicken is fully cooked?
The most reliable way is an instant-read thermometer: insert it into the thickest part of the thigh without touching bone. It should read 74°C. If you do not have a thermometer, cut into the thickest piece; the juices should run clear and the meat should be opaque, not pink.
Can I make this fried chicken ahead of time?
You can marinate the chicken in the buttermilk up to 24 hours in advance. You can also dredge the pieces and keep them on a wire rack in the fridge for up to 2 hours before frying. For best texture, fry just before serving; reheating makes the crust less crispy.
How long does leftover fried chicken last in the fridge?
Store it in an airtight container in the refrigerator for up to 4 days. After that, the quality declines and the risk of foodborne illness increases. Reheat thoroughly to 74°C before eating.
Can I freeze the fried chicken, and how do I reheat it?
Yes, freeze cooled pieces wrapped tightly in foil and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat on a wire rack in a 200°C oven for 12-15 minutes, or in an air fryer at 180°C for 8-10 minutes, until the internal temperature reaches 74°C.
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