I’ve been making this crispy fried chicken plate for years, and it never fails to impress.
The secret is in the buttermilk marinade and a perfectly seasoned flour coating that gets golden and crunchy in the hot oil.
Served alongside crispy french fries, fresh vegetables, and tangy sliced onions, it’s a complete meal that tastes like your favorite comfort food restaurant.
Best part? It’s easier to make at home than you’d think.
Why You Will Love This Crispy Fried Chicken Plate
Ingredients
- 8 chicken drumsticks or mixed chicken pieces
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper (optional)
- 2 eggs
- 1 cup buttermilk
- Vegetable oil for frying
- French fries (store-bought or homemade)
- Shredded lettuce
- 1 tomato, sliced
- 1 red onion, sliced
Step 1: Marinate the Chicken in Buttermilk
- 2 eggs
- 1 cup buttermilk
- 8 chicken drumsticks or mixed chicken pieces
I like to combine the eggs and buttermilk in a large bowl and whisk them together until well combined. This creates a slightly thick coating liquid that really clings to the chicken pieces. Submerge all the chicken pieces in the buttermilk mixture, making sure each piece is fully covered. I tend to let this marinate for at least 30 minutes in the refrigerator, though you can marinate it for up to 4 hours for even more tender results.
Step 2: Prepare the Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper (optional)
Pour the flour into a shallow bowl and add all the seasonings. I find that whisking everything together really helps distribute the spices evenly throughout the flour so each piece gets perfectly seasoned. Don’t skip mixing this well, as clumps of paprika or garlic powder won’t coat the chicken evenly otherwise.
Step 3: Coat the Chicken Pieces
- Marinated chicken pieces
- Seasoned flour mixture
I like to remove the chicken pieces from the buttermilk one at a time and let the excess liquid drip off for just a second. Then I dredge each piece thoroughly in the seasoned flour, making sure to coat all sides and getting into the crevices. I find that pressing the flour onto the chicken gently helps it adhere better. Shake off any excess flour and set the coated pieces on a plate.
Step 4: Heat the Oil for Frying
- Vegetable oil for frying
Pour vegetable oil into a large deep skillet or Dutch oven to a depth of about 2 inches. Heat it over medium-high heat until it reaches 350 degrees Fahrenheit. I always use a thermometer for this because the temperature is crucial. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the chicken cooks through inside.
Step 5: Fry the Chicken Until Golden Brown
- Coated chicken pieces
- Hot oil at 350 degrees F
Working in batches so you don’t crowd the pan, carefully place the coated chicken pieces into the hot oil. I find that drumsticks and thighs take about 12 to 15 minutes to cook through, while breasts cook a bit faster in about 10 to 12 minutes. Don’t move the pieces around too much while they fry. Let them sit for a few minutes per side so the coating gets that beautiful golden-brown color and crispy texture.
The chicken is done when a meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
Step 6: Drain and Rest the Fried Chicken
- Fried chicken pieces
Transfer the fried chicken to a plate lined with paper towels to drain excess oil. I like to let it rest for a few minutes before serving so the coating stays crispy and the meat retains all its juices.
Step 7: Prepare the Plate
- Shredded lettuce
- 1 tomato, sliced
- 1 red onion, sliced
- French fries
- Fried chicken pieces
Start with a bed of shredded lettuce on your plate. Arrange the sliced tomato and red onion on top of the lettuce. Add the french fries to one side of the plate. Top everything with the hot fried chicken pieces and serve immediately.
Storage Instructions
Store: Keep leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Store the fresh vegetables separately to prevent them from wilting.
Freeze: Fried chicken can be frozen in an airtight container for up to 3 months. The fresh vegetables and fries don’t freeze well, so prepare those fresh when serving.
Reheat: To restore crispiness, reheat the fried chicken in a 375 degree F oven for about 10 minutes. You can also reheat it in an air fryer at 350 degrees F for 8 minutes for best results.
What to Serve With This Crispy Fried Chicken Plate
- Creamy coleslaw on the side for a cool, crunchy contrast
- Tangy barbecue sauce or hot sauce for dipping
- Buttered cornbread or biscuits to round out the meal
- Lemonade, iced tea, or cold soda to drink
- Pickles on the side for a briny kick
Estimated Nutrition
- Calories: 620
- Protein: 35g
- Fat: 28g
- Carbohydrates: 58g
(Estimated per serving, without optional ingredients)
Crispy Fried Chicken Plate
Ingredients
Method
- Combine eggs and buttermilk in a large bowl and whisk together. Submerge all chicken pieces in the buttermilk mixture, ensuring each piece is fully covered. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum tenderness.
- Pour flour into a shallow bowl and add paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using. Whisk everything together thoroughly to distribute the spices evenly throughout the flour.
- Remove chicken pieces from buttermilk one at a time, letting excess liquid drip off. Dredge each piece thoroughly in the seasoned flour, coating all sides and crevices. Press the flour gently onto the chicken to help it adhere. Shake off excess flour and place coated pieces on a plate.
- Pour vegetable oil into a large deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until it reaches 350 degrees Fahrenheit, using a thermometer to ensure accurate temperature.
- Working in batches to avoid crowding, carefully place coated chicken pieces into hot oil. Drumsticks and thighs take about 12 to 15 minutes to cook, while breasts take about 10 to 12 minutes. Avoid moving pieces around; let them sit for a few minutes per side for even browning. Chicken is done when a meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
- Transfer fried chicken to a plate lined with paper towels to drain excess oil. Let rest for a few minutes before serving to maintain crispiness and retain juices.
- Start with a bed of shredded lettuce on your plate. Arrange sliced tomato and red onion on top. Add french fries to one side. Top everything with hot fried chicken pieces and serve immediately.
