This Classic Fried Chicken recipe is extremely tasty and juicy, and crisp, our choice for crisp and flavorful fried chicken! We enjoy personalizing our classic comfort foods and making them interesting or different.


This is one of my favorite dishes to make with tender, freshly fried, buttermly fried chicken. To make each piece as juicy as possible, first coat the surface in a tasty marinade, then dredge and deep-fry in a generous spice mixture for the desirable, crispy, golden-brown crust.

If you bite a slice of this fried chicken, the crunchy sound is a song for the heart. This meal is well worth the greasy, burned fingers.

My trials have shown the strongest results with this recipe I have tried many ways, and this is by far the best of them all! The techniques guarantee incredible results without discussing how simple or easy they are!!!


— 1½ kg.OF whole chicken pieces.
— 750ml.Of vegetable oil for frying. You can need more!!


— 500 ml.Of Buttermilk.
— 1 small spoon.Of paprika.
— 1 small spoon.Of cayenne pepper.
— 1 small spoon.Of white pepper.
— 1 small spoon.Of onion powder.
— 1 small spoon.Of garlic powder.
— 1 small spoon.Of sea salt


— 375 grams.Of all-purpose flour.
— 1 Large spoon.Of paprika.
— 2 small spoons.Of dried oregano.
— 2 small spoons.Of baking powder.
— 1.5 small spoons.Of sea salt.
— 1 small spoon.Of onion powder.
— 1 small spoon.Of garlic powder.
— 1 small spoon.Of cayenne pepper
— 1/2 Small spoon.Of black pepper


Initially, combine the wet mixture ingredients with the chicken in a bowl, ensuring sure the chicken is fully coated in the marinade.

Put it in the fridge for at least three hours, but the longer, the better, up to 24 hours it’s perfect.

Remove from the refrigerator at least 30 minutes before using to return to room temperature.

Meanwhile, combine all of the dry ingredients. This is simple to do in a tiny tray, but you might also use a shallow bowl.

Dip a slice of chicken fully into the mixture. Make sure that the mixture is evenly distributed within the chicken, since this can result in the “flaky” bits that provide additional crunch to the chicken.

Transfer to a tray and continue with the remaining chicken.

Heat enough oil to reach the depths of your biggest piece of chicken comfortably.

Drop a small amount of the mixture onto the surface; if it buzzes steadily, you are ready to go. The oil should be between 350 °F and 356 °F. When the chicken makes contact with the oil, the temperature can drop slightly; however, aim to maintain a temperature of about 320 °F.

In three-part batches or 4 maximum, place chicken in oil in a sweet manner, and fry them thoroughly for 6 to 8 minutes on either side or until golden and deep white in the middle. If you are unsure about deep-frying, start with a small slice.

When done, place each piece on a wire rack with paper towels underneath and sprinkle with salt to remove any remaining moisture. The chicken should be hot, and the juices should be boiling. The internal temperature of the chicken should always be 165 degrees F.

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