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Fried Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 18 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8 chicken pieces 1x
  • Category: Chicken, Main Dish
  • Cuisine: American


  • 8 chicken pieces (drumsticks, thighs, breast and/or wings)
  • Brine
  • 1 quart (4 cups) buttermilk (You can make a substitute by mixing 4 cups of whole milk with 4 tbsp of white vinegar or lemon juice)
  • 3 tsp salt or to taste
  • Breading
  • 2½ cups (350 g) all purpose flour
  • 1 tsp salt
  • 1½ tsp white sugar
  • ¾ tsp black pepper
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • 1½ tsp paprika
  • 1½ tsp thyme
  • ¾ tsp cayenne pepper (Optional)
  • ¾ tsp ground cumin
  • Oil for frying (Canola, vegetable, corn)


  1. Place the chicken in a large bowl and pour in the buttermilk and salt. Mix to cover each piece of chicken really well, cover with plastic wrap and refrigerate at lease 4 hours. Then, take the chicken out of the fridge and let it rest at room temperature about 30 minutes before frying. Reserve the buttermilk.
  2. Preheat the oil in a deep fryer, large pot or skillet at 350ºF (180ºC).
  3. In a shallow pan or baking dish mix the flour, salt, sugar, pepper, onion powder, garlic powder, paprika, thyme, cayenne pepper and cumin.
  4. Breading: Dip each piece of chicken in the buttermilk you reserved previously and then cover with the flour mixture, shake off the excess. Repeat this process a second time, dip the chicken once again in the buttermilk and cover it with more flour.
  5. Fry the chicken in the preheated oil for a total of 20-25 minutes or until the crust is golden brown and the juices run clear. Make sure to turn it over half way through the cooking process. Then, let it drain for a few minutes over a wire rack with paper towels underneath before serving.


If you’re frying your chicken in batches, cover the cooked chicken with aluminum foil and place it in a warm oven (200ºF o 93ºC) while you finish cooking the rest of your chicken.