Finally, A Perfect Fried Chicken Recipe

Chicken thighs and drumsticks are marinated in buttermilk, coated twice with seasoned flour, and oven-baked in a small amount of oil in a cast-iron skillet. The secret to a crisp chicken coating that won't come off is revealed in this recipe.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 491 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• ½ cup milk
• ½ teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 cups buttermilk
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 cup vegetable oil for frying, or as needed
• 2 teaspoons seasoned salt
• ¼ teaspoon ground thyme
• 1 ½ teaspoons chicken bouillon granules
• 6 chicken leg quarters, cut into thighs and drumsticks
• ¾ teaspoon crumbled dried sage

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).

Step 3

Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.

Step 4

Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.

Step 5

While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.

Step 6

Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.