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Extra crispy fried chicken on a serving plate.

Crunchy Fried Chicken

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Created by Mariam E.
It’s hard to beat the finger-licking goodness of crunchy fried chicken. Making it at home may seem out of reach, but this easy fried chicken recipe will have you changing your mind. Pieces of bone-in chicken are dredged in seasoned buttermilk and seasoned flour, then deep-fried to crispy perfection.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine American
Servings 4 Servings


  • 6 pieces chicken 2 chicken drumsticks, 2 chicken thighs, 2 chicken breasts
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ tsp salt to taste
  • 1 cup buttermilk
  • 1 whole egg
  • 1 tablespoon hot sauce
  • Salt & pepper
  • Oil to deep fry


  • Pat dry the chicken pieces with a paper towel and keep it aside.
  • In a shallow bowl, combine together flour, baking powder, baking soda, paprika, cayenne pepper, garlic powder, black pepper and salt.
  • In another bowl, whisk together buttermilk, egg, hot sauce, salt and pepper.
  • Dredge the chicken in the flour mixture first, then dip into the buttermilk mixture and then back into the flour mixture until the chicken is evenly coated with flour. Remove the excess flour and keep it on parchment paper. Repeat the same with the remaining chicken.
  • Heat oil to deep fry the chicken. Once the oil is heated, gently add the chicken to the oil. Fry the chicken for 5-6 minutes by flipping in between until golden and crispy.
  • Once done, transfer the chicken to a cooling rack lined with a paper towel to remove the excess oil.
  • Sprinkle some parsley on top and serve the crispy fried chicken with ketchup and ranch on the sides.


  • You can buy a whole chicken and cut it up if desired. You could also make this recipe with all thighs, all drumsticks, etc. 
  • You can use chicken with or without skin. 
  • When coating the chicken, shake off the excess buttermilk and excess flour.
  • You can increase the spiciness of the chicken by adding cayenne pepper to the flour or by adding more hot sauce to the buttermilk. 
  • Use a thermometer to ensure a consistent oil temperature. 
  • Don’t overcrowd the pan. Cook in batches if necessary. 
  • Leave the chicken alone. You only need to flip it once, halfway through the suggested cooking time. 
  • Keep chicken warm by placing it on a wire rack on a baking sheet in a 180 degrees F oven.
  • Cook chicken to an internal temperature of 165 degrees F when a meat thermometer is inserted in the thickest part. 


Calories: 663kcal | Carbohydrates: 53g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 880mg | Potassium: 541mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 6mg | Calcium: 285mg | Iron: 5mg
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