18/07/2026
Crispy Fried Chicken Feast – Four Irresistible Flavours 🍗🔥
One crunchy buttermilk-fried chicken recipe transformed into four delicious versions: classic Southern, extra-crispy homestyle, fiery Nashville hot and sticky garlic-herb chicken. Perfect with mashed potatoes, coleslaw, fries, biscuits and your favourite dipping sauce! 😍
Serves: 6 Preparation: 25 minutes, plus marinating Cooking: 25–30 minutes
Ingredients
For the chicken: 2kg mixed bone-in chicken pieces 500ml buttermilk 2 large eggs 2 tbsp hot sauce 2 tsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika
For the crispy coating: 375g plain flour 75g cornflour 2 tsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp smoked paprika 1½ tsp black pepper 1 tsp white pepper 1 tsp dried thyme 1 tsp dried oregano ½ tsp cayenne pepper 1 tsp baking powder Vegetable or sunflower oil, for deep-frying
For Nashville hot chicken: 60g melted butter 60ml hot frying oil 2 tbsp cayenne pepper 1 tbsp brown sugar 1 tsp smoked paprika 1 tsp garlic powder ½ tsp chilli powder ½ tsp salt
For sticky garlic-herb chicken: 60g butter 4 garlic cloves, minced 80ml honey 2 tbsp hot sauce 1 tbsp soy sauce 1 tsp lemon juice 2 tbsp chopped parsley 2 tbsp grated Parmesan, optional
Instructions
1️⃣ Place the chicken in a large bowl. Add the buttermilk, eggs, hot sauce, salt, black pepper, garlic powder and paprika. Mix until coated, cover and refrigerate for at least 4 hours or overnight.
2️⃣ Combine the flour, cornflour, salt, garlic powder, onion powder, paprika, black pepper, white pepper, thyme, oregano, cayenne and baking powder in a large shallow dish.
3️⃣ Remove each piece of chicken from the marinade, allowing the excess to drip away. Press it firmly into the flour mixture, dip it briefly back into the buttermilk marinade, then coat it in flour again. Press and squeeze the coating onto the chicken to create extra-craggy, crunchy edges.
4️⃣ Place the coated chicken on a tray and rest for 15 minutes. This helps the breading stick while frying.
5️⃣ Fill a deep, heavy pan halfway with oil and heat to 175°C/350°F. Fry the chicken in small batches without overcrowding the pan.
6️⃣ Cook drumsticks and wings for approximately 10–12 minutes, and thighs or larger breast pieces for 14–18 minutes. Turn occasionally and maintain the oil temperature between 165–175°C. The chicken is ready when golden, crisp and at least 75°C/165°F internally.
7️⃣ Transfer to a wire rack rather than kitchen paper so the coating stays crunchy. Sprinkle immediately with a little salt.
Four ways to serve it:
Classic Southern Chicken: Serve the freshly fried chicken as it is with mashed potatoes, gravy, coleslaw and warm biscuits.
Extra-Crispy Homestyle Chicken: Add an extra double coating before frying and serve with coleslaw, pickles, biscuits and hot sauce.
Nashville Hot Chicken: Whisk the melted butter, hot frying oil, cayenne, brown sugar, paprika, garlic powder, chilli powder and salt together. Brush generously over the cooked chicken and serve with pickles, fries and ranch dressing.
Sticky Garlic-Herb Chicken: Melt the butter in a pan, add the garlic and cook for 30 seconds. Stir in the honey, hot sauce, soy sauce and lemon juice, then simmer for 2 minutes. Toss the fried chicken lightly in the glaze and finish with parsley and Parmesan.
Tip: Keep cooked batches warm on a wire rack in a 120°C/250°F oven while the remaining chicken fries. Do not cover it, or the steam will soften the coating.
Which plate are you choosing first: classic Southern, Nashville hot, homestyle or sticky garlic-herb? 🍗🤤👇
