This is The Ultimate Homemade Fried Chicken—crispy, golden, and shatteringly crunchy on the outside, unbelievably juicy on the inside, and packed with bold, classic flavor. This is the kind of fried chicken people dream about: perfectly seasoned, deeply satisfying, and absolutely worth every bite.
The secret? A well-seasoned flour blend, a buttermilk soak, and proper frying temperature. No shortcuts—just real, old-school technique that delivers legendary results.
Why This Fried Chicken Is Truly “Ultimate”
- Extra-crispy, craggy coating
- Juicy, tender chicken every time
- Perfectly seasoned inside and out
- Classic Southern-style flavor
- Better than restaurant fried chicken
Ingredients
For the Chicken
- 8 pieces chicken (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
For the Coating
- 2 cups all-purpose flour
- ½ cup cornstarch (key for crispiness)
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
For Frying
- Vegetable or peanut oil
How to Make The Ultimate Fried Chicken
1. Marinate
Season chicken with salt and pepper.
Submerge in buttermilk and refrigerate at least 2 hours, preferably overnight.
(This makes the chicken juicy and flavorful.)
2. Prepare the Coating
In a large bowl, mix flour, cornstarch, and all spices until evenly combined.
3. Coat
Remove chicken from buttermilk, letting excess drip off.
Dredge thoroughly in the seasoned flour, pressing firmly to create craggy bits.
For extra crunch: dip back into buttermilk and coat again.
4. Rest the Chicken
Place coated chicken on a rack and let rest 10–15 minutes.
This helps the coating stick during frying.
5. Fry
Heat oil to 350°F (175°C).
Fry chicken in batches for 12–15 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165°F (74°C).
Do not overcrowd the pan.
6. Drain & Rest
Transfer chicken to a wire rack (not paper towels) and let rest 5 minutes before serving.
Pro Tips for Perfect Fried Chicken
- Cornstarch = crunch
- Use a thermometer—oil temp matters
- Let coating rest before frying
- Fry dark meat slightly longer than white meat
- Never rush—golden takes time
Serving Ideas
- Mashed potatoes & gravy
- Coleslaw
- Biscuits or cornbread
- Hot sauce or honey drizzle
Storage & Reheating
- Refrigerate leftovers up to 3 days
- Reheat in oven or air fryer to restore crispiness
- Avoid microwaving if possible
Final Verdict
This Ultimate Homemade Fried Chicken is crispy, juicy, bold, and unforgettable—the kind of recipe that becomes legendary in your kitchen. Once you make it this way, nothing else compares.