Finally, A Perfect Fried Chicken Recipe

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    4 h 10 m
Recipe by  3BoysMomma

“Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!”

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Adjust Servings

Original recipe yields 6 servings



  1. 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).
  2. Preheat oven to 425 degrees F (220 degrees C).
  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.
  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.
  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.
  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.

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Reviews (2)

Rate This Recipe
MOG (AKA Connie-O)

MOG (AKA Connie-O)

A huge disappointment. The chicken itself was OK but the breading stuck to the bottom of the pan when I turned IIt and what remained was not very flavorful. If you're looking for the perfect fried chicken, this is not it. My quest continues.



The chicken itself was very juicy. Unfortunately the crust fell off after it was out of the oven, and didn't have much of a flavor and the crust was a bit bland

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Amount Per Serving (6 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 50.5 g
  • 101%
  • Cholesterol
  • 220 mg
  • 73%
  • Sodium
  • 699 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

CindyD's Somewhat Southern Fried Chicken


next recipe:

A Southern Fried Chicken