Crispy Chicken Fried Chicken (Printable)
Double-dipped seasoned flour coating creates irresistible crunch on tender buttermilk-soaked chicken fried to golden perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
→ Seasoned Flour Coating
04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme
→ Egg Wash
13 - 2 large eggs
14 - 1/2 cup milk
→ For Frying
15 - 4 cups vegetable oil for deep frying
# Directions:
01 - Pound chicken breasts between plastic wrap to 1/2-inch thickness using a meat mallet for even cooking.
02 - Whisk buttermilk and hot sauce in a large bowl. Add chicken, coat thoroughly, cover and refrigerate for at least 1 hour or overnight.
03 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme in a shallow dish.
04 - Whisk eggs and milk together in a separate bowl until fully combined.
05 - Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, dip in egg wash, then dredge again in flour, pressing lightly to adhere coating.
06 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
07 - Fry chicken in batches without overcrowding for 5–7 minutes per side until golden brown and internal temperature reaches 165°F.
08 - Transfer to a wire rack or paper towels to drain. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- That double-dip technique creates the kind of crust that makes people pause mid-bite and ask what you did differently
- The buttermilk soak keeps the chicken juicy while the outside gets extra crunchy, exactly how Southern fried chicken should be
02 -
- Hot oil bubbles aggressively when moisture hits it, so dry your dredged chicken slightly before lowering it in
- That internal temperature of 165 degrees is not negotiable, undercooked chicken is never worth the risk
03 -
- Pat your chicken almost dry after the buttermilk soak to prevent the coating from sliding off
- Season each layer of flour individually rather than trying to mix it all at once for better distribution