Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 3 lb bone-in, skin-on chicken pieces, 1 cup buttermilk, 1 tablespoon hot sauce, 2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
- Coating: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1 teaspoon baking powder
- Aioli: 1 large head garlic, 1 teaspoon olive oil, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon warm water, 1/4 teaspoon kosher salt
- Frying: 6 cups neutral oil, such as peanut, canola, or vegetable oil
Do This
- 1. Roast 1 head garlic at 400°F for 35 to 40 minutes, then cool and squeeze out the cloves.
- 2. Marinate chicken in buttermilk, hot sauce, salt, paprika, garlic powder, and pepper for 1 hour.
- 3. Mash roasted garlic with mayonnaise, lemon juice, Dijon, warm water, and salt to make the aioli.
- 4. Mix flour, cornstarch, seasonings, and baking powder. Drizzle in 2 tablespoons marinade and rub to make craggy bits.
- 5. Dredge chicken well, pressing the coating onto every piece. Rest on a rack for 10 minutes.
- 6. Fry in 350°F oil, maintaining 325°F, for 12 to 16 minutes, until deeply golden and 165°F to 175°F inside.
- 7. Rest 10 minutes, sprinkle lightly with salt, and serve with roasted garlic aioli.
Why You’ll Love This Recipe
- Extra-crisp coating: Cornstarch, baking powder, and little clumps of seasoned flour create a shatteringly crunchy crust.
- Deep flavor without fuss: A short buttermilk marinade tenderizes the chicken and seasons it all the way through.
- Elegant finishing touch: Roasted garlic aioli is creamy, mellow, lemony, and rich without feeling heavy.
- Home-cook friendly: Clear oil temperatures, exact timing, and simple ingredients make frying feel approachable.
Grocery List
- Meat: 3 lb bone-in, skin-on chicken pieces, such as 4 thighs and 4 drumsticks
- Produce: 1 large head garlic, 1 lemon, fresh parsley or chives for garnish, optional lemon wedges for serving
- Dairy: 1 cup buttermilk
- Pantry: Mayonnaise, Dijon mustard, olive oil, neutral frying oil, all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, hot sauce
Full Ingredients
For the Roasted Garlic Aioli
- 1 large head garlic
- 1 teaspoon olive oil
- 1/8 teaspoon kosher salt, for roasting the garlic
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon warm water, plus 1 teaspoon more if needed
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper
For the Buttermilk-Marinated Chicken
- 3 lb bone-in, skin-on chicken pieces, preferably 4 thighs and 4 drumsticks
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
For the Crispy Seasoned Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 2 tablespoons buttermilk marinade, taken from the bowl after marinating
For Frying and Serving
- 6 cups neutral oil, such as peanut, canola, or vegetable oil, or enough to fill a Dutch oven with 2 inches of oil
- 1/2 teaspoon flaky salt or kosher salt, for finishing
- 1 tablespoon finely chopped fresh parsley or chives, for garnish
- 1 lemon, cut into wedges, optional
Step-by-Step Instructions
Step 1: Roast the garlic until soft and sweet
Preheat the oven to 400°F. Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place the garlic on a small piece of foil, drizzle with 1 teaspoon olive oil, and sprinkle with 1/8 teaspoon kosher salt. Wrap tightly in the foil and roast for 35 to 40 minutes, until the cloves are golden, very soft, and fragrant. Set aside until cool enough to handle.
Step 2: Marinate the chicken
In a large bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken pieces and turn them until fully coated. Cover and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor. If marinating longer than 1 hour, give the pieces a turn once or twice if you can.
About 30 minutes before frying, remove the marinated chicken from the refrigerator. Letting it sit at cool room temperature briefly helps it cook more evenly and prevents the oil temperature from dropping too sharply.
Step 3: Make the roasted garlic aioli
Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them with a fork until smooth. Add 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon warm water, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir until silky and creamy. If you want a looser drizzle-style aioli, add 1 additional teaspoon warm water. Taste and adjust with a few more drops of lemon juice or a pinch of salt as needed. Cover and refrigerate until serving.
Step 4: Mix the seasoned coating
In a wide shallow bowl or baking dish, whisk together 1 1/2 cups flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 teaspoon baking powder. Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture, then rub it in with your fingertips until small shaggy clumps form. These little clumps fry into the crisp, craggy bits that make the chicken especially crunchy.
Step 5: Dredge the chicken thoroughly
Set a wire rack over a rimmed baking sheet. Lift one piece of chicken from the marinade and let the excess drip back into the bowl for a few seconds. Place it in the seasoned coating and press firmly so the flour mixture sticks to the skin and crevices. Turn and press again until the chicken is completely coated. Transfer to the rack and repeat with the remaining pieces.
Let the coated chicken rest on the rack for 10 minutes. This short rest hydrates the flour coating so it clings better in the oil and fries up crisp instead of dusty.
Step 6: Heat the oil to the right temperature
Pour 6 cups neutral oil into a heavy Dutch oven or deep cast-iron pot; the oil should be about 2 inches deep and the pot should be no more than halfway full. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F. Line a clean rimmed baking sheet with paper towels, then place a clean wire rack on top for draining the fried chicken.
Once chicken goes into the pot, the oil temperature will drop. For the best crust, adjust the heat as needed to keep the oil between 325°F and 340°F while frying.
Step 7: Fry the chicken until deeply golden and cooked through
Carefully lower 3 to 4 pieces of chicken into the hot oil, skin-side down if using thighs. Do not crowd the pot. Fry drumsticks for 12 to 14 minutes and thighs for 14 to 16 minutes, turning every 3 to 4 minutes, until the crust is deep golden brown and crunchy. The internal temperature should reach at least 165°F at the thickest part away from the bone; for the juiciest dark meat, 170°F to 175°F is ideal.
Transfer the fried chicken to the prepared rack and lightly sprinkle with a pinch of flaky salt or kosher salt while hot. Let the oil return to 350°F before adding the next batch. Repeat until all the chicken is fried.
Step 8: Rest, garnish, and serve
Let the fried chicken rest for 10 minutes before serving. This helps the juices settle and keeps the crust crisp. Spoon the roasted garlic aioli into a small serving bowl, or spread a generous swipe on each plate and set the chicken on top. Finish with chopped parsley or chives and serve with lemon wedges if you like a bright squeeze over the top.
Pro Tips
- Use a thermometer: Oil temperature is the difference between crisp chicken and greasy chicken. Start at 350°F and fry mostly between 325°F and 340°F.
- Do not overcrowd the pot: Too much chicken at once drops the oil temperature and softens the crust. Fry in 2 batches for best results.
- Press the coating on firmly: Really pack the flour mixture onto the chicken, especially around the skin and edges, for a thick, craggy crust.
- Rest on a rack, not a plate: A wire rack lets steam escape so the bottom of the chicken stays crisp.
- Season in layers: The marinade, flour mixture, and finishing salt all matter. Together they create balanced, savory fried chicken.
Variations
- Spicy honey finish: Drizzle the hot fried chicken with 2 tablespoons warm honey mixed with 1 teaspoon hot sauce, then serve the aioli on the side.
- Herby aioli: Stir 1 tablespoon finely chopped chives, parsley, or tarragon into the roasted garlic aioli for a fresher, garden-style sauce.
- Boneless version: Use 2 lb boneless skinless chicken thighs and fry at 350°F for 5 to 7 minutes, turning once, until the internal temperature reaches 165°F.
Storage & Make-Ahead
Fried chicken is crispiest the day it is made, but leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 12 to 18 minutes, until hot and re-crisped. Avoid microwaving if you want to keep the crust crunchy. The roasted garlic aioli can be made up to 3 days ahead and stored covered in the refrigerator. The chicken can marinate for up to 12 hours, and the dry coating can be mixed 1 week ahead and stored in an airtight container at room temperature. Do not dredge the chicken more than 30 minutes before frying, or the coating may become too wet.
Nutrition (per serving)
Calories: 780 kcal | Carbs: 39g | Protein: 46g | Fat: 50g | Saturated Fat: 10g | Fiber: 2g | Sugar: 5g | Sodium: 1480mg | Cholesterol: 170mg
