HOW TO MAKE FRIED CHICKEN / Rachel’s PERFECT Fried Chicken ❤

Fried chicken is pure comfort food—crispy, golden, and full of flavor. It’s the kind of meal that brings back memories of family dinners, full plates, and happy tables. With a well-seasoned coating and juicy chicken inside, homemade fried chicken is far easier to make than most people think.

This recipe delivers a crunchy crust with tender, flavorful meat, perfect for serving with mashed potatoes and gravy, mac and cheese, vegetables, or your favorite sides. Once you try it at home, you’ll see why it’s a timeless favorite.

Ingredients (2–3 servings)

Chicken

• 3 chicken drumsticks, skin on

• 2 chicken thighs, skin on

Seasoned Flour

• 2½ cups all-purpose flour

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• ¾ teaspoon cayenne pepper (adjust to taste)

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• 1½ teaspoons dried parsley flakes

• 2 teaspoons paprika

• 1 teaspoon freshly ground black pepper

• 1 to 2 teaspoons salt, to taste

• 1½ to 2 teaspoons seasoned salt (low-sodium preferred)

Egg Mixture

• 1 large egg, beaten

• 1 cup buttermilk

For Frying

• Canola oil, enough to submerge chicken

Instructions

Pat the chicken completely dry with paper towels. Season all pieces generously with salt and seasoned salt, rubbing it well into the skin. Set aside while preparing the breading.

In a large bowl, combine the flour with onion powder, garlic powder, cayenne, baking powder, baking soda, parsley, paprika, black pepper, salt, and seasoned salt. Mix thoroughly.

In another bowl, whisk together the egg and buttermilk.

Dip each piece of chicken into the egg mixture, allowing excess to drip off, then dredge thoroughly in the seasoned flour. Press the coating onto the chicken to ensure a thick, even crust. Place coated chicken on a tray and let rest for 10 minutes.

Heat canola oil in a deep skillet or heavy pot to 300–325°F (150–165°C). Carefully add the chicken, skin side down. Fry in batches, turning occasionally, until deep golden brown and fully cooked, about 14–18 minutes total depending on size.

Remove chicken and drain on a wire rack or paper towels. Allow to rest a few minutes before serving.

Notes or Tips

• Always dry chicken well for the crispiest coating

• Let breaded chicken rest briefly before frying so the coating adheres

• Maintain oil temperature to avoid greasy chicken

• Use a thermometer to ensure chicken reaches 165°F internally

• Seasoning amounts can be adjusted to personal taste