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Fried Chicken

BS' in the Kitchen
Once you make this fried chicken, you;ll never go back to fast-food fried chicken again!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine Southern
Servings 4 -6


  • -------------------------
  • Buttermilk Marinade
  • -------------------------
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1/2 tbsp chili flakes
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp coriander
  • 1 tbsp rosemary
  • 2 cups buttermilk
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 6-8 pieces of chicken thighs & drumsticks
  • ----------------------
  • Chicken Breading
  • ----------------------
  • 1 cup flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried ginger
  • 3 tsp paprika
  • 2 tsp black pepper
  • 2 tsp salt
  • -----------------
  • Vegetable oil


  • In a container large enough to fit all your chicken, combine all the ingredients for buttermilk marinade, mixing until everything is combined.
  • Place chicken in container, seal, and let marinate for 6 to 24 hours.
  • Once chicken has marinaded, remove from the fridge and allow to warm for at least 30 minutes before frying.
  • While chicken is warming up, in a small skillet, add enough vegetable oil to cover about 3/4 of a piece of chicken.
  • Using an oil/candy thermometer, heat the oil to 350F (A thermometer is a must, you can purchase them relatively cheap, and they make the deep frying process MUCH safer, and assures you cook your chicken evenly without burning!).
  • While the oil is heating, and the chicken is coming to room temperature, prepare your breading.
  • In a container, combine ingredients for the breading, and shake with lid on to combine.
  • Once chicken has warmed, place the chicken one at a time into the breading container.
  • Shake the chicken in the container to fully coat with breading mix, repeat with the rest of the chicken.
  • Once all your chicken is breaded, begin frying.
  • Fry the chicken in batches, and don't overcrowd the pan.
  • The oil temperature will drop a bit, but don't change the temperature on the stove, it will come back up as the chicken cooks.
  • Cook the chicken until the internal temperature reaches 165F.
  • Once the chicken has fried, remove it to a wire cooling rack with paper towel beneath it. Dab any excess grease off the chicken with paper towel.
  • Allow chicken to cool before serving. If chicken gets too cold while the other chicken is frying, reheat it in the oven at 350F for about 5 minutes.