Few dishes capture the universal love of comfort food quite like fried chicken, and this copycat recipe brings restaurant-level crunch right into your home kitchen. Inspired by Southern travels and global frying techniques from Korea to Italy.
It’s a crispy, juicy masterpiece that’s surprisingly simple. Pair it with an ice-cold Brazilian Lemonade and refreshing Cranberry Pineapple Punch for a flavor combo that bridges continents.
I recommend marinating the chicken overnight in buttermilk for a tangy depth that echoes both Alabama tradition and Indian yogurt marinades. Whether you’re hosting friends or just treating yourself, this fried chicken makes every bite a small, joyful journey.
Flavor Bomb Alert!
- I first made this chicken after returning from a road trip through Alabama, chasing that perfect crispy bite—and it’s become my go-to when I’m craving restaurant flavors without leaving the house.
- I love that it pairs beautifully with tropical drinks like Brazilian Lemonade; the citrusy zing cuts through the richness, making every bite feel lighter and fresher.
- Over time, I’ve experimented by adding a pinch of smoked paprika to the dredge—this tweak gives it a subtle smoky depth that reminds me of street food in Spain.
- I never expected it, but this recipe reheats surprisingly well in the oven, making it perfect for next-day sandwiches or chopping over salads for an extra protein boost.
- And yes, it really does taste so good—like the kind of fried chicken that makes you close your eyes after the first crunchy, juicy bite.
Copycat Fried Chicken Recipe
This copycat fried chicken delivers golden, crispy pieces with juicy, flavorful meat inside. Dipped in buttermilk and coated in seasoned flour, each bite offers a satisfying crunch. The secret? Resting the floured chicken before frying for that perfect, restaurant-style texture every time.
Equipment
- Large resealable plastic bagMixing bowlMeasuring spoonsCast iron skilletTongsBaking sheet or trayClean dish towel or wax paperPaper towels
Ingredients Â
- salt and pepper to taste
- 1 chicken, cut into pieces
- 1 tsp paprika
- 1 cup buttermilk
- 2 quartz of vegetable oil for frying
- 2 cups all-purpose flour for coating
InstructionsÂ
- Take your cut-up chicken pieces and remove the skin if you prefer.
- Place flour in a large plastic bag, adjusting the amount based on how much chicken you’re cooking.
- Season the flour with paprika, salt, and pepper to taste, as paprika helps the chicken brown.
- Dip each chicken piece into buttermilk, then place a few pieces at a time into the flour bag.
- Seal the bag and shake well to coat the chicken thoroughly.
- Arrange the coated chicken on a baking sheet or tray and cover it with a clean dish towel or wax paper, letting it sit until the flour forms a paste-like consistency, which is a crucial step.
- Fill a large skillet—preferably cast iron—about one-third to halfway full with vegetable oil and heat until very hot.
- Add as many chicken pieces as the skillet can hold without overcrowding.
- Brown the chicken on both sides in the hot oil.
- Once browned, reduce the heat, cover the skillet, and cook for 30 minutes until the chicken is cooked through but not yet crispy.
- Remove the cover, raise the heat again, and continue frying until the chicken becomes crispy.
- Transfer the fried chicken to paper towels to drain.
- If cooking in batches, keep the finished chicken warm in a slightly heated oven while frying the remaining pieces.
Notes
- Letting the coated chicken sit before frying helps the crust stick better and prevents it from falling off during cooking.
- Use a thermometer to ensure the oil stays between 325–350°F for optimal frying.
- Avoid crowding the pan, as this lowers the oil temperature and can lead to soggy chicken.
| Nutrition | Value |
| Calories | 489kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 22g |
| Protein | 41g |
| Cholesterol | 116g |
Variations To Help You Customise This Dish!
- Spice It Up (Global Heat)– Add cayenne pepper, chili powder, or hot smoked paprika to the flour mix for a fiery kick inspired by Nashville hot chicken or peri-peri chicken from Africa.
- Herb-Infused Coating– Mix dried thyme, oregano, rosemary, or Italian seasoning into the flour for a fragrant herb crust reminiscent of Mediterranean fried chicken.
- Crunch Factor Upgrade– Swap part of the flour with cornmeal or panko breadcrumbs for an extra-crispy crust, similar to Southern or Japanese karaage styles.
- Dairy-Free Adaptation– Use unsweetened almond milk or oat milk with a splash of lemon juice or vinegar in place of buttermilk to keep it dairy-free while preserving the tangy marinade effect.
- Oven-Fried Alternative– Instead of deep frying, place the coated chicken on a rack over a baking sheet, spray generously with oil, and bake at 400°F (200°C) until golden and crisp, flipping once for even browning.
