This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won’t have it any other way!
Oh boy, is this post a long time coming. I’ve been testing out this fried chicken recipe for a loooooong time, and I’m super excited to finally share with you the tried, tested and perfected recipe! Follow me…
Extra Crispy Fried Chicken
I hope we’re all in agreement that the best fried chicken is mouthwateringly tender on the inside, tooth shatteringly crispy and flakey on the outside and bursting with flavour all over. This recipe will give you exactly that. I’ve packed this post with everything you need to know in getting perfect fried chicken, so let’s start right at the beginning.
What cut of chicken to use for fried chicken?
I always get a whole chicken and cut it up, just because I like the variety. From this, you’ll get 10-12 pieces of chicken (depending on if you split the wing in two or not, here I do).
Best chicken to use for deep frying?
If you opt not to use a whole chicken, just use a variety of different cuts i.e half thigh half drumstick. Just make sure you use bone in skin on chicken. This will result in the crispiest/juiciest fried chicken. I love drumsticks because they’re the easiest to eat, but thighs and wings are also a classic choices. If you’re doing breast as well just make sure you dice in half (keep on the bone) otherwise it’ll be too big to properly cook.
Buttermilk Chicken Marinade
The absolute KEY to getting tender and crispy fried chicken is using a buttermilk marinade. Marinating the chicken in (seasoned) buttermilk tenderises the chicken and injects a huge amount of flavour.
What does marinating chicken in buttermilk do?
Because of its slight acidity, buttermilk has the ability to tenderize the chicken, without it becoming tough and chewy. Using buttermilk also helps the chicken go nice and flaky when you dredge it through the dry mix. As such, buttermilk is great for fried chicken because it a) increases the chance your chicken will come out soft and juicy and b) increases the chances of your chicken coming out crispy.
How long to marinate chicken in buttermilk?
A minimum of 4 hours, a maximum of 24 hours. Personally I very rarely marinate the chicken for less than 12 hours. Some recipes suggest a minimum of 1 hour, but from experience you just don’t get the same results. Some recipes also suggest the marinade stops being effective after 4 hours, but again, from experience I tend to differ from this. Anyway, if you’re going to the trouble of making fried chicken why risk it and shorten the marinading time!?
Alongside the buttermilk you’ll want to add some pantry staple seasonings (all listed in the recipe card). This will be similar to the flour seasoning, just with a few adjustments. Mainly the inclusion of white pepper. This gives you that classic KFC style chicken taste, definitely don’t skip this!
How to marinate chicken in buttermilk (quick summary)
- Pour your buttermilk in to a suitably sized bowl and add your seasoning.
- Stir to combine.
- Add your chicken and fully coat.
- Pop over cling film and marinate in the fridge for a minimum of 4 hours and up to 24 hours.
How to prepare fried chicken
Once you’ve marinated the chicken, it’s time to coat it in seasoned flour.
The seasoning mix is similar to that of the buttermilk, with a few tweaks. The main one is the addition of baking powder. Using baking powder in fried chicken is another crucial ingredient in getting a crispy coating. When the baking powder hits the hot oil it creates lots of tiny air bubbles, which in turn creates an airy and crispy batter.
What is the best flour to use to fry chicken?
You’ll want to use plain/all purpose flour. Some recipes suggest the addition of cornflour, but I don’t think it’s needed here. Because you’ve got the baking powder, it works great with the flour to make a nice and crispy coating. Nothing else needed (apart from the seasoning – of course).
To dredge the chicken just shake off some of the marinade, then coat in the seasoned flour. Really make sure you rub the flour into every part of the chicken so absolutely none of the flesh is showing. It’s too often I see people roll the chicken in the dry rub a couple of times and be done with it. Really make sure you get in every crevice.
How to coat chicken in flour (quick summary)
- Add seasoning to flour and mix. I find this easiest in a small tray, but you could also use a bowl.
- Shake some of the buttermilk off the chicken and one by one coat in the dry seasoning. Really get as much flour in every part of the chicken.
- Give the chicken a little shake.
- Place on a tray ready to deep fry.
Deep Fried Chicken
Of course, to get truly crispy chicken, it’s got to be deep fried.
What oil to use for deep frying?
You want to use an oil with a high smoking point, which essentially means it can go to high temperatures without turning into smoke. You also want a neutral flavoured oil. We’ve already injected enough flavour into the chicken, so no need for a flavoured oil too. For this reason I use vegetable or sunflower oil.
What temperature to deep fry chicken?
You want to get the oil to about 350F/175C. When you drop in the chicken it will drop to about 320F/160C, and that’s fine. To maintain that heat a medium flame should be fine. If it becomes too hot simply pour in some oil to lower the temperature.
How long to deep fry chicken?
Anywhere between 10-15mins, depending on the cut of chicken. I.e wings will probably cook quicker than drumsticks. The crust should be deep golden and the inside white and piping hot. Work in batches of 3 (4 max) pieces at a time.
What is the safe internal temperature for chicken?
According to foodsafety.gov the safe internal temp of cooked chicken is 165F/75C. Do take into consideration it continues cooking slightly when removed from the oil.
How do you tell if fried chicken is done without a thermometer?
The chicken is done when the batter is golden and the inside is white (no pink insight) with the juices running clear.
How to serve fried chicken
Once you’ve fried the chicken, place it on a wire rack to rest with paper towels underneath. I don’t recommend placing straight on to paper towels, this will cause the outside to steam and become soggy (not what you want after all the hard work!) From there, give the chicken a final sprinkle of salt to draw out the last bit of moisture from the batter for extra crispiness.
Sauce for fried chicken
Sides for fried chicken
If you’re looking for more fried chicken recipes then check these beauties out too:
Delicious Fried Chicken Recipes
- Popcorn Chicken
- Spicy Chicken Tenders (or Nashville Chicken Tenders)
- Crispy Chicken Burger
- Crispy Chicken Wraps
How to make Buttermilk Fried Chicken (Full Recipe & Video)
Buttermilk Fried Chicken
Equipment:
- Deep Pot & Tongs (for deep frying)
- Large Mixing Bowl & Cling Film (for marinating)
- Curved Tray or Large Flat Bowl (for dredging chicken)
- Sharp Knife & Chopping Board (if dicing up whole chicken)
- Kitchen Thermometer
- Cooling Rack & Paper Towels
Ingredients (check list):
- 3.3lb / 1.5kg Whole Chicken, divided (or individual bone in skin on pieces - see notes)
- 4 cups / 1litre Vegetable Oil, or as needed for deep frying (see notes)
Wet Mix
- 2 cups / 500ml Buttermilk
- 1 tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt
Dry Mix
- 2.5 cups / 375g Plain/All Purpose Flour
- 1 tbsp Paprika
- 2 tsp EACH: Oregano, Baking Powder
- 1.5 tsp Salt, plus extra to sprinkle at the end
- 1 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper
Instructions:
- In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important - frying cold chicken causes it to seize up and go chewy).
- Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those 'flaky' parts which make the chicken extra crispy. The more craggy/flaky the chicken is the crunchier it'll be. Place on a wire rack and repeat with the remaining chicken.
- Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you're good to go. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that's okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.
- In batches of 3 (4 max) gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate (thighs, drums, wings). Deep fry for 6-8mins on each side or until deep golden and white through the centre (see notes). Don't move the chicken for the first couple of mins, you need the batter to attach to the chicken. Timings will depend on the size of the chicken pieces, how many there are and heat retention, so just be vigilant. Bring heat back to 175C/350F - 180C/356F between each batch.
- Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture and bring out the seasoning. The chicken should be piping hot with the juices running clear. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).
Quick 1 min demo!
Notes:
Your Private Notes:
Nutrition:
Be sure to Pin this Fried Chicken Recipe for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!
70 Comments
Debbie
May 26, 2023 at 2:33 pmI am always looking for ways to use up my buttermilk after making my own butter. So when I came across this recipe I was really excited to try it, and oh wow! I immediately fell in love with it. I was eating while I was still cooking batches.
I didn’t even follow the whole recipe the first time, I just chucked the chicken in the buttermilk and popped it in the fridge for the next night. It wasn’t until I read through this recipe that I realised I was meant to add spices to the buttermilk. Lol.
I cut up 2 chicken breasts into smallish pieces and shallow fried them.
I had half the batch fresh that night for tea, then chilled the other half.
The 2nd batch reheated beautifully in the oven the next night. I think it only worked because they were small pieces, so reheated easily without drying out.
I am going to make it again this weekend this time following the recipe properly (but still shallow frying, I don’t deep fry).
This is definitely going to be a regular meal for me now.
Love the name of your website, but I can’t get the tune out of my brain now dammit. Lol.
Chris Collins
May 28, 2023 at 11:09 amDebbie, so pleased to hear this went down well! Thanks so much for the thorough review 🙂 C.
Jarah
April 10, 2023 at 4:51 pmI made this for Easter dinner, deep fried in my oil fryer, about 15 minutes at 350F. It turned out fantastic!! Love the flavors and the little bit of kick from the cayenne. 5 stars for sure!
Even better, I used the remaining wet and dry mix to season a head of cauliflower, cut into bite sized pieces, then deep fried at 350 for about 5 minutes, SO DELICIOUS!!!!
Chris Collins
April 11, 2023 at 10:19 amThanks so much for the review, Jarah! Love the idea of using cauliflower too. C.
Robin
March 23, 2023 at 12:43 pmHad to leave a review because this recipe is fantastic! I read all the reviews before making it and I saw one bad review, so I learned from that persons’ mistakes and made sure to let the chicken come to room temp before breading and then after breading I let them rest for a little bit to glue the breading to the chicken. They were perfect! Better than restaurant quality! I used boneless chicken breasts and cut them into tenders and nuggets and I also followed the exact same recipe and technique with cauliflower florets to make cauliflower nuggets! It worked perfectly and they were amazing. 11/10 ⭐️ will definitely make again.
Chris Collins
March 24, 2023 at 10:22 amSo glad this was a success for you, Robin! Thanks so much for popping back and leaving a review 🙂 C.
Jarah
April 10, 2023 at 4:47 pmI followed your lead and made cauliflower nuggets. OMG they were FANTASTIC! Even better than the chicken, lol
Wanda Bowring
October 26, 2022 at 8:36 pmHi will I get the same crispness if I’m using aluminum free baking powder? It was my assumption that crispness came from the aluminum but I don’t know. I just know if I want truly crisp wings I’ve always used aluminum-based baking powder and they crisp beautifully. Thank you PS I’m asking because I’ve stopped using aluminum-based baking powder and don’t want to eat all that fat for nothing.
Chris Collins
October 27, 2022 at 10:08 amHey Wanda, aluminium-free baking powder will be absolutely fine. Most of the crispiness comes from all the tiny flaky parts that the buttermilk + flour creates 🙂 C.
Missy
September 30, 2022 at 8:56 pmAfter breading let chicken rest at least 30 minutes this will ensure breading stays put! Also I use hidden valley ranch powder mixed with buttermilk for marinade- then I add some mix powder to the flour along with additional spices. You MUST let chicken warm up before breading and you MUST let the flour dunked chicken rest another 30 minutes
Vikki
August 11, 2022 at 5:09 pmThis is THEEE best recipe for crispy chicken I’ve ever made my whole family absolutely loved it!
Thank you!
Chris Collins
August 11, 2022 at 6:01 pmSo happy it went down well, Vikki! Thanks for the review 🙂 C.
Wanda
October 26, 2022 at 8:39 pmWhy? Does it crisp better? And although mixing with Hidden Valley sounds delicious there’s MSG in there and I’d rather avoid. This recipe is unhealthy enough with the high fat with adding chemicals.
Sree
January 6, 2023 at 1:23 amDelicious!
Dear Wanda,
Not to divert from what I was going to say about this delicious, moist, and crisp chicken but I need to ask a serious question; are you aware of what msg actually is? Do you know it’s history and how it was discovered or even how it’s made now? The reason I’m asking is because I’m hoping you’re not and individual that “hopped on the wagon” because of a rumor you heard. It occurs naturally in our bodies and even simple things like tomatoes and some cheese. I’m not trying to be rude but you calling it a “chemical” as if it’s Round Up worries me.
P.S. You replied to the wrong comment. The Ranch seasoning one is above this.
Kmac
July 30, 2022 at 10:40 pmWas horrible. Crust fell of with first turn. Used fryer so temp was correct. Was floured by hand. I will never make again.
Chris Collins
July 31, 2022 at 5:49 pmSorry to hear this didn’t work out for you! If you do give fried chicken a go in the future, alongside the tips in the recipe card, you could always consider letting the chicken rest after dredging, just to help the batter ‘glue’ to the chicken. Also just make sure the chicken isn’t cold when it hits the oil. I always find cold meat seizes up and a lot of moisture is released, which could in turn cause the batter to fall off.
Shelly
July 10, 2022 at 4:00 amThis recipe is amazing and I have made it more times than I can count… We love spicy, so I have started adding homemade jalapeno powder to the marinade (1 tsp).and the flour mix (1 tsp) I always marinade overnight and this is the best fried chicken we have ever had. Thanks so much for sharing your recipe- It’s 10 stars fantastic
Chris Collins
July 10, 2022 at 7:48 pmThis is so great to hear, Shelly! The addition of Jalapeño powder sounds so good. Thanks for the review 🙂 C.
Wanda
October 26, 2022 at 8:42 pmAs another poster suggested perhaps modifying your recipe to include letting peeps know to rest chicken after dredging and to use room temp chicken.
Lucy G
March 11, 2022 at 11:20 pmApologies! I forgot to attach the stars. This recipe deserves 10+!
Lucy G
March 11, 2022 at 11:19 pmI’ve lost track of how many times I’ve made this recipe and it never ceases to wow my family and guests! I’m making it now for a friend’s baby shower. My compliments to the wonderful chef who has shared this wonderful recipe with the world. Huge kudos!!! ❤️ ❤️ ❤️
Chris Collins
March 12, 2022 at 9:43 amThis is so awesome to hear, Lucy! Thanks so much for the review ❤️
Kevin Crain
February 7, 2022 at 6:28 pmLooking forward to frying this up tonight! It’s been in the marinade since yesterday. My only concern is the amount I’d cayenne pepper in the flour. I have two other recipes I’ve used for years that only call for 1/4 teaspoon. Would you say this is a spicy version? I love the heat but concerned about my guests. Thanks so much for your time!!
Chris Collins
February 7, 2022 at 9:38 pmHey Kevin! It’s definitely got a kick to it, but I’ve never had anyone try it and found it too spicy. Having said that, if you’re at all weary the safest thing to do is reduce the amount of cayenne. If you feel more comfortable then you could go for 1/2 tsp, or even use your regular 1/4 tsp to be safe. Then if you find there’s room for wiggle room just adjust next time! Hope this helps 🙂 C.
Lynne
January 17, 2022 at 2:43 amThese were amazing!!! For anyone gluten free, I substituted GF flour & they were divine!! Thank you for this knock your socks off recipe!!
Chris Collins
January 17, 2022 at 10:03 amSo great to hear, Lynne! 🙂
María de Lourdes Aguirre Quiroz
December 8, 2021 at 10:44 pmit was delicious and easy,
Chris Collins
December 9, 2021 at 2:06 pmGreat to hear! 🙂
Lenea
October 7, 2021 at 2:29 amI haven’t fried chicken for years because it is so messy. I have using an air fryer the past couple of years to cook chicken.. but I tried your recipe and oh boy it sure turned out great. The temperature of my oil really dropped, and I worried that the chicken would be greasy and under cooked. It turned out great! I will use this recipe again.
Chris Collins
October 14, 2021 at 2:24 pmGreat to hear the recipe came out well, Lenea 🙂 thanks for the review!
Ella
September 21, 2021 at 11:29 amMade this with some chicken drumsticks today and they were so good. I had trouble with the oil temperature and ended up burning the batter on my first batch but managed to get it lower and the next lot ended up perfect. I finished the burnt ones off in the oven to make sure they were cooked and I was impressed with how well they retained moisture.
My exceedingly picky 5 year old ate the entire inside of a drumstick (I got to eat all the crunch so I’m happy) and I can’t tell you how rare it is for her to even try anything new, let alone ask for more.
Have bookmarked the recipe for future use. Thanks again!
Chris Collins
October 14, 2021 at 2:36 pmGreat to hear this was a success, Ella! Thanks so much for the review 🙂
Pete
September 15, 2021 at 1:06 pmGreat recipe, but can I suggest adjusting the temperature for larger pieces. I did a batch of drumsticks that were from some sizeable birds. Keeping the oil temp at 320F after putting in the pieces led to the coating overcooking before the inside was fully cooked. I found keeping the temp at 300F gave me better results. I reckon 320 will work great for smaller pieces.
Chris Collins
September 15, 2021 at 4:43 pmGreat tip Pete! I’m sure this’ll be a great tip for people using larger pieces! Thanks for popping back for a review 🙂
Betty Cooper
September 1, 2021 at 11:28 pmI am 74 yo and this is the best fried chicken I have ever made- and I’ve made a lot ! The tip about draining it on a rack with paper towels underneath and lightly salting it was genious !
Chris Collins
September 4, 2021 at 10:48 amBetty, this is great to hear! Thanks so much for the review 🙂
Joe
August 13, 2021 at 4:57 pmHi Chris
Going to give this a try tomorrow. Already have 3000 grams of legs/thighs on marinade for the next 20 hours. I will need to cook this in batches. Any thoughts on keeping them warm and crispy during the cooking process? I thought maybe i would put them on a rack, over a sheet pan in a low oven, about at about 120F / 55C. Thanks.
Joe
Chris Collins
August 13, 2021 at 7:24 pmYep that’ll work! Anywhere up to around 80C/175F should be fine. Chris.
Sean
June 23, 2021 at 12:05 amFollowed the recipe to the “T” but took it up a notch and double breaded them chicken drumsticks ! Hands down the tastiest fried chicken I have ever made! So crunchy, juicy and so flavorful! The family loved it! I am sitting here eating the one “drumsticks” I hid from my family so I could enjoy it without having to share!
Chris Collins
June 24, 2021 at 9:00 pmReally great to hear, Sean! Will have to give the double dunking a go with the drumsticks, sounds awesome! Thanks for popping back for a review 🙂
Lucy Geck
June 16, 2021 at 3:00 amLove this recipe! Big hit with picky hubby and closest friends. Everyone ate everything – amazing!!! Thank you for this recipe. It’s a keeper.
Chris Collins
June 16, 2021 at 9:22 amLove it! Thanks so much for popping back for a review 🙂
Lucy Geck
June 19, 2021 at 4:46 amI just commented 2 nights ago but I’m currently frying my second big batch due to begging and whining by family! YOU ARE AWESOME!
BETTY T AUBREY
June 16, 2021 at 1:57 amI’ve been frying chicken for years upon years. Always looking to improve. I took a couple of things you do and switched out with what I do. Turned out very good. I always cook in my ancient cast iron chicken cooker. Makes all the difference no matter what recipe used. I did find this post very helpful even for an old gal like me.
Chris Collins
June 16, 2021 at 9:22 amThat’s awesome to hear, Betty! So happy to hear you found the tips useful 🙂 C x
Andy
May 20, 2021 at 1:52 amFantastic. Cooked it on the grill burner in an old cast iron skillet. Turned out perfectly.
Chris Collins
May 21, 2021 at 1:33 pmAwesome to hear, Andy! Thanks for the review!
Sharyn
April 22, 2021 at 3:00 pmI followed your recipe exactly & the chicken was delicious. I was very pleased because this is only the second time in my very long marriage and that I have fried chicken. I am definitely not an experienced fry cook. The chicken was nice & crispy & the buttermilk made the meat very juicy & tender. However, I couldn’t taste the spices in the coating as well as when I refrigerated the remaining pieces & ate them cold. Then the spices really popped & the meat was still very tender. I’ll very certainly be using this recipe again!
Jimmy
April 1, 2021 at 3:26 amI used all chicken breast. Placed in a bad and tenderized with a mallet until breast were very thin. I also mixed in some rice flour to make extra crispy. Turned out phenomenal, my picky son had thirds!
Very happy with results. Will keep and make again!
Lisa
March 9, 2021 at 12:52 amSmelled good, looked good, 6-8 minutes is not enough time to fry on each side. Very disappointed had to bake them the rest of the way in the oven. Not sure how they taste yet, still waiting to get done.
Chris Collins
March 9, 2021 at 10:14 amHi Lisa! I’m surprised to hear this cooking time wasn’t long enough. In my experience 12-16mins is right the verge of what is needed. Few things that come to mind which might help next time:
– Ensure you take the chicken out the fridge 30mins before needed, to take the chill out & help it cook evenly through the centre.
– Don’t overcrowd the pot, just 3-4 similar sized pieces.
– Ensure the temp is maintained as well as you can from start to finish whilst frying.
– Make sure the pieces are divided i.e not whole legs, but thighs and drums.
– Try to fry thighs & drums together, then wings, then breast as they all cook at different rates.
Hope it goes well next time and you enjoyed the oven-fried chicken either way 🙂 Chris.
Julie
February 9, 2021 at 4:40 pmI made this last weekend and it was incredible! I made just tenders, but man was this a flurry of flavors! Definitely making this again! Thank you!
Chris Collins
February 11, 2021 at 5:35 pmThat’s awesome to hear, Julie! Thanks for the review 🙂
Lynn
June 16, 2019 at 4:08 pmCan you use GF flour with this recipe?
Chris Collins
June 16, 2019 at 4:46 pmUnfortunately I haven’t tested this recipe with GF flour before, so I can’t be certain of the result. I have read a couple of sources that suggest you should use basic gum-free gluten free flour blend and NOT an all purpose gluten free flour blend with xanthan gum. But again, I can’t be sure and wouldn’t want to offer inaccurate advice. Sorry!
Helen
July 22, 2021 at 4:28 amJust tried it for my GF husband and yes you absolutely can. I used Red Mill all purpose GF flour, threw a little GF panko bread crumbs into the dry mix for fun, and they came out beautifully. He said they were delicious.
EK
May 10, 2019 at 8:53 pmCan you use an air fryer with this recipe? Never used one before.
Chris
May 11, 2019 at 1:24 pmUnfortunately I’ve never used an air fryer for this recipe so couldn’t tell you how well they’d turn out.
Matt @ Plating Pixels
April 8, 2019 at 6:18 pmThat chicken is gorgeous! Think I’ll finally give home fried chicken a try.
Chris
April 9, 2019 at 4:25 pmYou definitely should! It’s so yum!
ibis
June 13, 2019 at 10:53 pmGood tasting chicken very juicy. One question all my breading or flour fell off the chicken when I was frying it. Why and how can I prevent this from happing?
Chris Collins
June 15, 2019 at 11:27 amNot sure I’ve experienced the breading falling off before, so not 100% sure. But it might a few different things:
Firstly, just make sure you thoroughly coat the chicken, i.e really rub the flour into every crevice of the chicken.
Secondly just ensure the temp of the oil is correct. If it’s too high the batter cooks in seconds and might break away from the chicken. If it’s too low, the batter just becomes sludgy and way slip away.
Thirdly, just make sure you carefully place it in the oil and then don’t move it unless you’re flipping it or making sure it doesn’t stick to another piece.
Hope it works out okay next time!
Natalie
April 7, 2019 at 5:00 amYUM! This looks so crispy and delicious! Perfect for parties!
Chris
April 7, 2019 at 10:33 amYep! Perfect for parties!
Saima
April 7, 2019 at 2:29 amWOW! A really inspiring fried chicken recipe after a long time! I really need to make this as in tomorrow! Pinning!
Chris
April 7, 2019 at 10:33 amYay! Enjoy 🙂
Sylvie
April 7, 2019 at 12:32 amOh my goodness, I am absolutely obsessed with fried chicken and this recipe is simply PERFECT! Easy and quick enough to make at home rather than order it out – cannot wait to try it
Chris
April 7, 2019 at 10:33 amThanks Sylvie! Enjoy 🙂
Adrianne
April 7, 2019 at 12:26 amI seriously need to run out right now and get the ingredients to make this!! Yum, I am drooling this looks SO good. The step by step photos are awesome too. Everyone would love this and its a great non beef or pork dish too!!
Chris
April 7, 2019 at 10:32 amThanks Adrianne!!