Ingredients (with measurements)
For the Chicken
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8 pieces of bone-in chicken (drumsticks and thighs recommended)
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2 tablespoons kosher salt, divided
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1 tablespoon smoked paprika
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1 tablespoon white pepper
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1 ½ teaspoons garlic powder
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1 ½ teaspoons ground ginger
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1 ½ teaspoons celery salt
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1 ½ teaspoons black pepper
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1 ½ teaspoons mustard powder
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1 teaspoon dried thyme
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1 teaspoon dried basil
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½ teaspoon dried oregano
For the Breading
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1 ½ cups all-purpose flour
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1 tablespoon cornstarch
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1 ½ teaspoons salt
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1 cup buttermilk
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2 large egg whites
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2 tablespoons vodka or neutral spirit (optional, for extra crispiness)
For Frying
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2 quarts peanut or vegetable oil
Step-by-Step Instructions
1. Prep and Salt the Chicken
Lay your chicken pieces on a baking sheet. Sprinkle 1 tablespoon of salt over them. Let the chicken sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
2. Make the Seasoning Blend
In a large bowl, combine smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, mustard powder, thyme, basil, and oregano. Stir well to create a flavorful blend.
3. Season the Chicken
Coat each chicken piece with half of the seasoning mix (about 3 tablespoons) to ensure the flavors penetrate the meat.
4. Prepare the Breading Station
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Dry mixture: Combine flour, cornstarch, and the remaining salt in a medium bowl.
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Wet mixture: Whisk together buttermilk, egg whites, and vodka (optional) in another bowl.
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Line a wire rack on a baking sheet for resting coated chicken.
5. Dredge the Chicken
Dip each chicken piece into the wet mixture, then coat thoroughly with the flour mixture. Press the flour onto the chicken to create a thick, even coating. Place the chicken on the wire rack and let it rest 10–30 minutes so the coating can firm up.
6. Heat Oil for Frying
In a large Dutch oven, heat 2 quarts of oil to 350°F. Prepare a cooling station with paper towels and another wire rack.
7. Fry the Chicken
Carefully lower 3 pieces of chicken into the hot oil at a time. Fry for 12–15 minutes, flipping every 3–4 minutes. Maintain oil temperature at 325°F. The chicken is done when golden brown and reaches an internal temperature of 165°F.
8. Cool and Serve
Transfer fried chicken to the wire rack over paper towels to drain excess oil. Let it rest for 10 minutes before serving to retain maximum juiciness and crispiness.
Tips for the Best Fried Chicken
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Double breading – For extra crispiness, dip the chicken a second time in the wet and dry mixture.
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Use bone-in pieces – Drumsticks and thighs stay juicier than boneless cuts.
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Buttermilk soak – Tenderizes the chicken for juicy results.
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Maintain oil temperature – Avoid overcrowding the pan to keep oil at the right heat.
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Prep in advance – Coat and refrigerate chicken for up to 24 hours before frying.
Storage Tips
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Fridge: Store leftover fried chicken in an airtight container on paper towels for up to 4 days.
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Reheat: Warm in a preheated oven at 350°F for 10–15 minutes to restore crispiness.
Nutrition (per serving): Calories: 1052 kcal | Carbohydrates: 46.5g | Protein: 37.9g | Fat: 77.8g | Saturated Fat: 11.4g | Cholesterol: 75mg | Sodium: 837.6mg | Potassium: 450mg | Fiber: 3.4g | Sugar: 3.9g | Vitamin A: 1500 IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2.5mg
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