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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 489 kcal

Equipment

  • Large resealable plastic bagMixing bowlMeasuring spoonsCast iron skilletTongsBaking sheet or trayClean dish towel or wax paperPaper towels

Ingredients
  

  • 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

Instructions
 

  • Take your cut-up chicken pieces and remove the skin if you prefer.
    This image shows raw, skinless cut-up chicken pieces placed inside a large clear glass bowl, set on a clean white marble countertop, with no other items or ingredients in the background.
  • Place flour in a large plastic bag, adjusting the amount based on how much chicken you’re cooking.
    This image shows a large clear plastic bag partially filled with white all-purpose flour, lying open on a clean white marble countertop, with no other items or ingredients in the background.
  • Season the flour with paprika, salt, and pepper to taste, as paprika helps the chicken brown.
    This image shows a large clear plastic bag with flour mixed with paprika, salt, and black pepper, giving the flour a light reddish tint, placed on a clean white marble countertop with no other items in the background.
  • Dip each chicken piece into buttermilk, then place a few pieces at a time into the flour bag.
    This image shows raw chicken pieces sitting inside a large clear glass bowl filled with white buttermilk, set on a clean white marble countertop, with no other items or ingredients in the background.
  • 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.
    This image shows flour-coated chicken pieces arranged in a single layer on a silver baking sheet, covered loosely with translucent wax paper, placed on a clean white marble countertop with no other items in the background.
  • Fill a large skillet—preferably cast iron—about one-third to halfway full with vegetable oil and heat until very hot.
    This image shows a large black cast iron skillet filled one-third with vegetable oil, sitting directly on a clean white marble countertop with no other items in the background.
  • Add as many chicken pieces as the skillet can hold without overcrowding.
  • Brown the chicken on both sides in the hot oil.
    This image shows several flour-coated chicken pieces frying in hot vegetable oil inside a large black cast iron skillet, placed on a clean white marble countertop with no other items in the background.
  • 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.
    This image shows several pieces of crispy fried chicken resting on white paper towels placed over a silver baking sheet, set on a clean white marble countertop with no other items in the background.
  • If cooking in batches, keep the finished chicken warm in a slightly heated oven while frying the remaining pieces.
    This image shows crispy fried chicken pieces sitting inside a silver oven-safe tray, placed on a clean white marble countertop with no other items in the background, ready to be kept warm.

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.