Buttermilk helps seasoned flour cling to bone-in chicken. Fry small batches and drain them on a wire rack to keep the crust from sitting in steam.
This recipe has not been kitchen-tested by Chefly. Yield and timing are estimates. Deep-frying requires close supervision and separate oil and food thermometers.
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Ingredients
Approximately 4–6 servings. Use a deep, heavy pot suitable for frying, tongs and a clean rack over a tray.
- 2 pounds bone-in chicken thighs and drumsticks of similar size
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons fine salt, divided
- 1/2 teaspoon black pepper
- Neutral frying oil, to a depth permitted by the pot manufacturer’s guidance, with ample room for displacement
Contains milk and wheat. Keep raw chicken, used flour and marinade separate from ready-to-eat food.
How to fry the chicken
- Cover chicken with buttermilk and 1/2 teaspoon salt. Marinate in the refrigerator for several hours or overnight.
- Mix flour, spices, pepper and remaining salt. Let excess marinade drip from each piece, then coat in flour. Discard used marinade and flour. Let the coating rest briefly on a separate raw-food tray in the refrigerator while preparing the oil.
- Heat oil to about 325°F (163°C). Do not overfill the pot. Gently lower chicken away from you, leaving space between pieces; cook in batches.
- Turn with tongs as needed and monitor the oil temperature. An approximate planning range is 15–20 minutes per batch, but piece size and equipment can change this substantially. Time and crust color do not establish safe doneness.
- Check each piece in its thickest flesh, away from bone, with a clean food thermometer. Continue cooking until every piece reaches at least 165°F (74°C). Transfer cooked pieces to the clean rack.
If the crust darkens too quickly
Check the oil temperature and reduce heat if needed. Never serve chicken with an undercooked center because the coating looks ready. Boneless chicken and air-frying need different instructions.
Never leave hot oil unattended or put water into it. Keep children away from the cooking area. Follow USDA deep-fat-frying guidance.
Leftovers
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat to 165°F (74°C); the crust may soften. See USDA storage guidance.
For a different cooking method, see Honey Garlic Air Fryer Chicken Thighs.