To achieve restaurant-style fried chicken, gather these essential ingredients:
Chicken (bone-in pieces are ideal): 1 kg (thighs, drumsticks, or wings)
Buttermilk: 2 cups
All-Purpose Flour: 2 cups
Cornstarch: ½ cup (for extra crispiness)
Salt: 1 tsp
Pepper: 1 tsp
Garlic Powder: 1 tsp
Onion Powder: 1 tsp
Paprika: 1 tsp
Cayenne Pepper: ½ tsp (optional, for heat)
Eggs: 2, beaten
Oil for Frying (like canola or vegetable oil): Enough to submerge the chicken p

1. Marinate in Buttermilk
Buttermilk tenderizes the chicken, making it juicy and full of flavor.
Place the chicken pieces in a large bowl and pour the buttermilk over them.
Add a pinch of salt and pepper, cover the bowl, and refrigerate for at least 2 hours (or overnight for best results).
2. Prepare the Coating
The coating is the secret to that satisfying crunch.
In a large bowl, mix the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
In a separate bowl, beat the eggs for an egg wash, which helps the coating stick better.
3. Coat the Chicken
To achieve a thick, crunchy crust:
Remove the chicken from the buttermilk marinade, letting any excess drip off.
Dip each piece into the flour mixture, then into the egg wash, and finally back into the flour mixture for a double layer of coating.
Set the coated chicken aside on a wire rack for 10-15 minutes to let the coating adhere.
4. Heat the Oil
To achieve perfect crispiness, use oil that maintains a high, steady temperature.
In a heavy skillet or deep fryer, heat the oil to 350°F (175°C). Maintaining this temperature is crucial to avoid greasy or undercooked chicken.
Use a thermometer if you have one; otherwise, test with a small piece of coating—if it bubbles immediately and floats, the oil is ready.
5. Fry the Chicken
Now it’s time to fry:
Fry the chicken in batches to avoid crowding, which can lower the oil temperature.
Cook each piece for 12–15 minutes, turning occasionally, until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Remove each piece with a slotted spoon and drain on paper towels or a wire rack.
6. Let it Rest
Resting allows the coating to crisp up even more.
After removing the chicken from the fryer, let it rest for a few minutes. This will give the crust time to firm up while keeping the inside juicy.