Crispy Crunchy Fried Chicken

Crispy Crunchy Fried Chicken plated

Recipe Information

Time 1 hour
Servings 4 People

This Crispy Crunchy Fried Chicken recipe has been a family favorite for generations. The secret to its irresistible crunch lies in the double-dipping technique and the perfect blend of spices. Not only is it a crowd-pleaser, but it also brings back fond memories of family gatherings and Sunday dinners.

The first time I tried this recipe was at my grandmother's house, and I instantly fell in love with its crispy exterior and juicy interior. Since then, I've made it countless times for friends and family, always receiving rave reviews.

Over the years, I've tweaked the recipe slightly to make it even more flavorful and crunchy. Now, I'm excited to share this mouthwatering dish with you so that you can create your own cherished memories around the dinner table.


  • 4 bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil, for frying


  1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
  2. In another large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, shaking off any excess. Dip the chicken back into the buttermilk mixture, then dredge again in the flour mixture, ensuring an even coating.
  4. Fill a deep skillet or Dutch oven with about 2 inches of vegetable oil. Heat the oil to 350°F (175°C).
  5. Carefully place the coated chicken pieces into the hot oil, working in batches if necessary. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  6. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Let rest for a few minutes before serving.


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