Ingredients
For the Chicken and Marinade:
3 pounds bone-in, skin-on chicken pieces, such as drumsticks, thighs, and split chicken breasts
2 cups buttermilk
2 large eggs
For the Seasoned Coating:
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon ground mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground white pepper
For Frying:
Vegetable, canola, or peanut oil, enough to reach about 2 inches deep in a heavy pot
Instructions
1. Pat the chicken pieces dry with paper towels. Cut very large chicken breasts in half so the pieces cook more evenly.
2. Whisk the buttermilk and eggs together in a large bowl.
3. Add the chicken and turn each piece until completely coated.
4. Cover the bowl and refrigerate for at least 2 hours or up to 12 hours.
5. In a large shallow bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, ground mustard, ginger, and white pepper.
6. Pour enough frying oil into a large Dutch oven or heavy-bottomed pot to reach about 2 inches deep. The pot should remain no more than halfway full.
7. Heat the oil over medium heat to 350°F.
8. Remove one chicken piece from the marinade and let the excess liquid drip back into the bowl.
9. Place the chicken in the seasoned flour and press the coating firmly onto every side.
10. Dip the coated chicken briefly back into the buttermilk mixture.
11. Return the chicken to the seasoned flour and coat it a second time. Press and squeeze the flour gently around the chicken to form rough, crispy ridges.
12. Place the breaded chicken on a wire rack or parchment-lined tray. Repeat with the remaining pieces.
13. Let the coated chicken rest for 10 minutes so the breading adheres properly.
14. Carefully lower 2 or 3 chicken pieces into the hot oil. Do not overcrowd the pot.
15. Fry the chicken while maintaining an oil temperature between 325°F and 350°F.
16. Cook drumsticks and thighs for about 12 to 15 minutes. Cook smaller breast pieces for approximately 10 to 14 minutes.
17. Turn the pieces every few minutes so they brown evenly.
18. Check the thickest part of each piece with a clean meat thermometer, avoiding the bone. The chicken must reach at least 165°F.
19. Transfer the cooked chicken to a wire rack set over a baking sheet.
20. Let the oil return to 350°F before frying the next batch.
21. Rest the fried chicken for 5 to 10 minutes before serving.
Notes
For the best flavor and tenderness, marinate the chicken for 4 to 12 hours.
Keep the oil between 325°F and 350°F. Oil that is too cool can produce greasy chicken, while excessively hot oil may burn the coating before the center cooks.
Fry similar-sized chicken pieces together because larger pieces require more time.
Cornstarch helps create a lighter, crispier coating and should not be omitted.
Press the flour firmly onto the chicken and let the coated pieces rest for 10 minutes before frying. This helps prevent the breading from falling off.
The chicken is safely cooked when its internal temperature reaches at least 165°F. Dark meat is especially tender when cooked to about 175°F.
Discard any marinade and seasoned flour that came into contact with raw chicken.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftover chicken on a wire rack in a 375°F oven for 15 to 20 minutes, or until hot and crispy.