A Finger-Lickin’ Delight

Crispy fried chicken is a classic dish that never fails to satisfy cravings and bring smiles to faces. Whether enjoyed as a comforting meal at home or shared among friends at a gathering, the irresistible combination of tender chicken encased in a crunchy, golden coating is simply irresistible. In this blog post, we’ll share tips for achieving that perfect crispiness, and celebrating the joy of indulging in this finger-lickin’ delight.


☆Choosing the Right Chicken:
To achieve the best results, start with high-quality chicken pieces. Whether you prefer drumsticks, wings, or boneless chicken breasts, opt for fresh, well-trimmed cuts. The chicken should be juicy and flavorful, ensuring that each bite is a delight.

☆Preparing the Chicken:
Before frying, it’s essential to properly prepare the chicken. Season it generously with salt, pepper, and any desired spices or herbs. For added flavor, let the chicken marinate in a buttermilk mixture for a few hours or overnight. The acidity in the buttermilk helps tenderize the meat and infuses it with delicious flavors.

☆Breading and Coating:
The key to achieving that coveted crispy exterior lies in the breading and coating process. Dredge the marinated chicken in a mixture of flour and seasonings, ensuring it is evenly coated. For an extra crunch, consider adding a dash of cornmeal or breadcrumbs to the flour mixture. Allow the coated chicken to rest for a few minutes to let the coating adhere well.

☆The Perfect Frying Technique:
To achieve crispy fried chicken, it’s crucial to master the frying technique. Heat a pot or deep fryer with vegetable oil to the appropriate temperature, usually around 350-375°F (175-190°C). Carefully lower the coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry in batches, if necessary, to maintain the oil temperature and ensure even cooking. Fry until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).

☆Drain and Rest:
After frying, transfer the chicken to a wire rack or paper towels to drain excess oil. Allowing the chicken to rest for a few minutes helps retain its juiciness and allows the coating to set, ensuring maximum crispiness.

☆Serving and Pairings:
Crispy fried chicken is incredibly versatile and can be enjoyed in various ways. Serve it as a main course with classic accompaniments such as mashed potatoes, coleslaw, and biscuits. For a casual gathering, create a DIY fried chicken sandwich bar with an array of toppings and condiments. Alternatively, cut the chicken into smaller pieces and serve as finger food with dipping sauces for a party or game night.

☆Enjoying the Experience:
There’s something undeniably satisfying about biting into a piece of perfectly crispy fried chicken. Embrace the experience by savoring each bite, enjoying the contrast between the crispy exterior and juicy interior. Don’t be afraid to get a little messy and use your hands—it’s all part of the fun!


Crispy fried chicken is a timeless dish that brings people together and satisfies cravings like no other. With its golden, crunchy coating and succulent meat, it’s no wonder this dish has become a beloved favorite worldwide. By following the tips outlined in this blog post, you can master the art of crispy fried chicken and create a meal that delights both taste buds and hearts. So, gather your loved ones, indulge in the joy of fried chicken, and savor the sheer deliciousness that this finger-lickin’ delight has to offer.

This crispy fried chicken is juicy and delicious with a crunchy outer coating, and a moist, flavorful inside.

Prep Time: 25 minutes Cook Time: 25 minutes Servings: 4

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks

Spice Mix

• 1 teaspoon black pepper
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 1/4 teaspoon salt
• 1 1/2 teaspoon paprika
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 cups lacto milk/buttermilk

Seasoned flour for dredging:

• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chipotle powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 1/2 quarts vegetable oil for frying

Instructions

• Place chicken pieces in a large bowl, and add all of the spices from the spice mix: black pepper, garlic powder, onion powder, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne
• Toss to coat.
• Stir in lacto milk until chicken is coated.
• Cover bowl, and refrigerate to marinate for 2hours. Can be overnight
• In a large shallow dish, combine flour, salt, paprika, cayenne, garlic powder, and onion powder.
• Remove chicken from the lacto milk and dredge each piece in the seasoned flour. Shake off any excess
• Pour the lacto milk into a shallow dish, and then dip chicken back in lacto milk, and dredge a second time in the flour mixture. This should give you a nice, thick coating.
• Carefully transfer to a plate so as not to lose any of the flour coating. Let sit for about 30 minutes to come up to room temp while you heat the oil.
• In a large deep pan, oven medium to medium high heat, heat oil to 350 degrees F (175 degrees C).
• Once oil is hot, carefully add all the chicken to the dutch oven, making sure each piece is submersed in the oil, and cook for 10 minutes.
• After 10 minutes, turn the chicken pieces over, and cook for another 10-15 minutes until internal temperature of the thickest part reaches 165 degrees.
• Meanwhile, prepare a baking sheet lined with paper towels, and place a cooling rack on top.
• When time is up and internal temperature shows the chicken is done, remove chicken from oil, and place on cooling rack.

Notes

The oil will drop to a lower temperature once the chicken is placed in the pot, but should come back up. If heat does not return to 350 degrees F, turn heat up. To help reduce the amount of temperature drop, let chicken sit at room temp for 30 minutes before frying. 

Lacto milk is similar to buttermilk and either option can be used in this recipe. If neither are in your reach, you can make your own by adding 1tablespoon of white vinegar to 2cups of milk. Let it sit for about 10minutes before use.