The Chef

Restaurants

Meals

Drinks

Restaurants›Royal Barbecue Pizza›Fried Chicken Recipe

Fried Chicken Recipe

Name: Royal Barbecue Pizzas Fried Chicken Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces bone-in chicken pieces (thighs & drumsticks); 2 cups buttermilk; 1.5 tbs fine salt; 1 tsp black pepper, freshly ground; 1 tbs hot sauce (optional); 2.5 cups all-purpose flour; 0.5 cups cornstarch; 2 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano; 0.5 tsp white pepper; 0.5 tsp celery salt; 0.5 tsp ground mustard; 2 tsp fine salt; 1 tsp baking powder; 2 pieces large eggs; 0.5 cups whole milk; 1.5 cups neutral oil for frying (peanut, vegetable, or canola); 2 tbs optional: melted butter; 1 tsp fine salt; 0.5 tsp freshly ground black pepper; 4 pieces lemon wedges; 2 tbs chopped fresh parsley (optional)

Inspired by Royal Barbecue Pizza

Time3h

Serves4

Make Fried Chicken Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Marinade

8 pieces bone-in chicken pieces (thighs & drumsticks)

2 cups Buttermilk

1 1/2 tbs fine salt

1 tsp Black pepper, freshly ground

1 tbs hot sauce (optional)

Dry Coating (Royal Mix)

2 1/2 cups 00 bread flour

1/2 cups Cornstarch

2 tsp Watkins paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1 tsp Dried oregano

1/2 tsp White pepper

1/2 tsp celery salt

1/2 tsp ground mustard

2 tsp fine salt

1 tsp Baking powder

For Dredging & Frying

2 pieces Large eggs

1/2 cups whole milk

1 1/2 cups neutral oil for frying (peanut, vegetable, or canola)

2 tbs optional: melted butter

Finishing & Serving

1 tsp fine salt

1/2 tsp freshly ground black pepper

4 pieces lemon wedges

2 tbs chopped fresh parsley (optional)

Method

Chicken Marinade

Trim and brine/marinade

If not already, pat chicken pieces dry with paper towels and trim excess skin. In a large bowl, whisk together buttermilk, 1.5 tablespoons fine salt, 1 teaspoon black pepper and optional hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 4 hours and up to 24 hours (overnight preferred). The buttermilk tenderizes and seasons the meat.

Dry Coating (Royal Mix)

Make the royal dry mix

In a large shallow dish or bowl, combine 2.5 cups all-purpose flour and 0.5 cup cornstarch. Add paprika, onion powder, garlic powder, dried oregano, white pepper, celery salt, ground mustard, 2 teaspoons fine salt and baking powder. Whisk thoroughly to evenly distribute spices and to break up any lumps. This is your 'Royal Fried Chicken Mixed' coating.

Setup dredging station

Arrange three containers: (1) the bowl with marinated chicken, (2) a shallow bowl with 2 eggs beaten with 1/2 cup milk, and (3) the shallow dish with the royal dry mix. Place on a tray for easy handling.

For Dredging & Frying

Heat oil

Pour enough neutral oil into a heavy Dutch oven or deep skillet to reach about 1.5 inches up the side (approx. 1.5 cups for a 6–8 quart pot). Heat over medium-high until oil registers 345–350°F (175–180°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Dredge chicken (double-dip for extra crisp)

Work in batches of 2–3 pieces to avoid crowding. Remove a piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the dry mix, pressing to adhere. Dip into the egg-milk wash, then return to the dry mix and press again to create a thick, even coating. Transfer to a wire rack and let rest 10–15 minutes to help the crust set.

Fry the chicken

When oil reaches 345–350°F, carefully lower chicken pieces, skin-side down if applicable, into the oil. Fry in batches without overcrowding—maintain oil temperature between 325–350°F. Fry thighs and drumsticks for about 12–15 minutes, turning once every 4–6 minutes for even browning. Cook until internal temperature reaches 165°F (74°C) at the thickest part. Adjust time for size: smaller pieces may take 10–12 minutes, larger up to 18 minutes.

Drain and (optional) finish with butter

Use a slotted spoon or spider to transfer fried chicken to a wire rack over a sheet pan. Immediately season lightly with the finishing 1 teaspoon salt and 1/2 teaspoon pepper while still hot. If desired for a glossy, richer finish, brush each piece with a little melted butter.

Finishing & Serving

Let the chicken rest 5 minutes on the rack. Sprinkle chopped parsley if using and serve with lemon wedges. Serve hot with preferred sides.