Crispy golden chicken with a perfectly crunchy coating is calling your name right now.
I’m sharing one of my absolute favorite comfort food meals that comes together faster than you’d expect.
The combination of buttermilk-soaked chicken, a spiced flour coating, and crispy fries is pure magic on a plate.
Add fresh lettuce, tomato, and red onion on the side and you’ve got a complete, satisfying meal that feels restaurant-quality but comes straight from your own kitchen.
Why You Will Love This Crispy Fried Chicken & Fries Plate
Ingredients
- 6 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Salt to taste
- Oil for frying
- 1 bag French fries or homemade fries
- Lettuce, shredded
- Tomato wedges
- Red onion slices
Step 1: Prepare the Buttermilk Marinade
- 6 chicken drumsticks
- 2 cups buttermilk
- Salt to taste
I like to pour the buttermilk into a large bowl or container and add a generous pinch of salt to it. This is the foundation that makes your chicken incredibly tender and juicy inside while the exterior stays crispy.
Pat your chicken drumsticks dry, then submerge them completely in the buttermilk mixture. I find that letting them marinate for at least 30 minutes (or even overnight in the fridge) gives you the best results, but if you’re short on time, 15 minutes works too.
Step 2: Make Your Seasoning Flour Mixture
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Salt to taste
Pour the flour into a wide, shallow bowl or plate where you can coat each drumstick easily. I add the paprika, garlic powder, onion powder, black pepper, and a good pinch of salt right to the flour and mix it all together with a fork until the seasonings are evenly distributed.
Don’t skip mixing thoroughly, otherwise you’ll get bites that are over-seasoned and others that taste bland. I tend to mix it for a solid minute to make sure every grain of flour has spice on it.
Step 3: Coat the Chicken
- Buttermilk-soaked chicken drumsticks
- Seasoning flour mixture from previous step
Working with one drumstick at a time, I lift it from the buttermilk and let the excess drip back into the bowl. This prevents your coating from getting too thick or soggy.
Place the drumstick into your seasoned flour and coat it completely, making sure all sides get covered. I like to use one hand for the wet chicken and one hand for the flour so I don’t make a mess with all the coating stuck to both hands.
Set each coated drumstick on a clean plate or paper towel. It’s fine if they touch slightly, but don’t stack them.
Step 4: Heat Your Oil for Frying
- Oil for frying
Pour oil into a large, heavy-bottomed pot or deep skillet to a depth of about 2 to 3 inches. I use vegetable or canola oil because they have a high smoke point and don’t add any flavor.
Heat the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, I find that a wooden spoon handle inserted into the oil should sizzle immediately but not violently when the temperature is right.
Step 5: Fry the Chicken Until Golden
- Oil heated to 350F
- Coated chicken drumsticks
Carefully place the chicken into the hot oil, working in batches so you don’t overcrowd the pot. I tend to fit about 3 drumsticks at a time without them touching.
Fry for 12 to 15 minutes, turning them halfway through cooking. The chicken is done when the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the meat.
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Let them cool for just a minute before serving.
Step 6: Cook Your French Fries
- 1 bag French fries or homemade fries
- Salt to taste
While your chicken is frying, cook your fries according to package directions if using frozen, or fry your homemade fries until golden and crispy.
As soon as they come out of the oil, season them generously with salt while they’re still hot. I like to toss them in a bowl with salt so every fry gets coated evenly.
Step 7: Assemble Your Plate
- Fried chicken drumsticks
- Cooked French fries
- Shredded lettuce
- Tomato wedges
- Red onion slices
Arrange your crispy fried chicken in the center of a plate alongside the golden fries.
On the side or nestled between the fries, I like to pile the shredded lettuce high and add fresh tomato wedges and red onion slices on top. This gives you a refreshing contrast to the rich, fried chicken and salty fries.
Storage Instructions
Store: Keep leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Fries are best eaten fresh but can be stored in a separate container for up to 2 days. Store your fresh vegetables in the crisper drawer.
Freeze: You can freeze cooked fried chicken in a freezer-safe container for up to 2 months. Fries don’t freeze well after cooking, but you can keep the uncooked buttermilk-marinated chicken in the freezer for up to 1 month before frying.
Reheat: I prefer to reheat fried chicken in a 375 degree Fahrenheit oven for about 10 minutes to restore some of the crispiness. You can also reheat it in an air fryer at 350 degrees for 5 to 7 minutes. Reheat fries in the oven or air fryer as well for best results.
What to Serve With This Crispy Fried Chicken & Fries Plate
- Coleslaw for a cool, creamy side that pairs beautifully with the crispy chicken.
- Your favorite dipping sauces like ranch, hot sauce, or honey mustard.
- Cornbread or biscuits to soak up any extra seasoning and juices.
- A cold beverage like lemonade, iced tea, or soda to balance the richness.
Estimated Nutrition
- Calories: 580
- Protein: 28g
- Fat: 32g
- Carbohydrates: 45g
(Estimated per serving, without optional ingredients)
Crispy Fried Chicken & Fries Plate
Ingredients
Method
- Pour 2 cups buttermilk into a large bowl and add salt to taste. Pat the 6 chicken drumsticks dry and submerge them completely in the buttermilk mixture. Let them marinate for at least 15 minutes, or preferably 30 minutes or longer in the refrigerator for best results.
- In a wide, shallow bowl, combine 2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and salt to taste. Mix thoroughly with a fork until the seasonings are evenly distributed throughout the flour.
- Working with one drumstick at a time, lift it from the buttermilk and let excess drip back. Place the drumstick into the seasoned flour and coat it completely on all sides. Set each coated drumstick on a clean plate or paper towel.
- Pour oil into a large, heavy-bottomed pot or deep skillet to a depth of 2 to 3 inches. Heat the oil to 350 degrees Fahrenheit. Test the temperature with a wooden spoon handle; it should sizzle immediately when inserted.
- Carefully place the coated chicken into the hot oil in batches of about 3 drumsticks at a time. Fry for 12 to 15 minutes, turning halfway through, until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a paper towel-lined plate to drain.
- While the chicken is frying, cook your French fries according to package directions if frozen, or fry homemade fries until golden and crispy. Season generously with salt while still hot.
- Arrange the fried chicken in the center of a plate alongside the golden fries. Pile shredded lettuce on the side and add fresh tomato wedges and red onion slices for a refreshing contrast.
