House Crispy Chicken Recipe

Prepare chicken

If using bone-in pieces, pat chicken dry with paper towels. Trim excess skin or fat. If pieces are very large, halve them for even cooking.

In a bowl or zip-top bag, whisk together buttermilk, egg, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, turning to coat. Seal and refrigerate at least 2 hours or up to overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature (15–30 minutes).

In a shallow bowl or wide tray, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Whisk thoroughly to distribute spices and remove lumps.

Set up a dredging station: one tray with the seasoned flour, a second shallow bowl with the reserved buttermilk mixture whisked briefly (or a beaten egg if you prefer), and a third tray with bread crumbs or crushed cornflakes if using.

Remove one piece of chicken from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing the flour onto the surface to adhere. For a double-crisp coating: dip the floured piece back into the buttermilk/egg, then press again into the flour (or into flour then crumbs). Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

While chicken rests, pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough for shallow frying). Heat oil over medium-high heat until it reaches 350°F (175°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.

Working in batches (do not overcrowd), carefully add chicken to the hot oil, skin-side down. Maintain oil temperature between 325–350°F (160–175°C); adjust heat as needed. Fry bone-in pieces about 12–15 minutes, turning once, until golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C). Boneless thighs will take about 8–10 minutes. If coating is browning too quickly, lower the heat and finish cooking a bit longer.

Use tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crisp. If desired, keep in a 200°F (95°C) oven briefly while finishing remaining batches.

When all pieces are cooked, sprinkle with a light pinch of salt if needed. Garnish with chopped parsley and serve with lemon wedges. Let rest 5 minutes before serving to let juices redistribute.

Serving suggestions: serve on a toasted bun with pickles and slaw for a sandwich, or alongside fries and a dipping sauce (ranch, honey mustard, or spicy mayo).