I’ve been obsessed with perfecting crispy fried chicken for years, and trust me, this Southern classic isn’t just food—it’s an experience.
There’s something magical about that first bite through the crunchy, golden coating into juicy, tender meat that makes everything right with the world.
The secret? A buttermilk soak with honey that tenderizes while adding subtle sweetness. Whether you’re hosting Sunday dinner or craving comfort food, this recipe delivers that authentic Southern charm without fancy equipment or techniques.
Ready to discover what makes this version special?
Why You’ll Love This Fried Chicken
- Comfort food at its finest – This crispy fried chicken delivers that satisfying crunch and tender, juicy meat that creates the ultimate comfort meal experience.
- Perfect for any occasion – Whether it’s a cozy Sunday dinner with family or a lively backyard gathering with friends, this versatile dish brings people together and fits any setting.
- Simple technique with amazing results – The double-dredging method might get a little messy, but it’s straightforward enough for home cooks while delivering that coveted golden-brown perfection.
- Budget-friendly family favorite – Using accessible ingredients like buttermilk and locally-sourced herbs, you can create restaurant-quality fried chicken without breaking the bank.
- Proven recipe you can trust – After years of perfecting, this time-tested recipe guarantees the crispy exterior and melt-in-your-mouth texture that will have your family asking for seconds.
What Ingredients are in Fried Chicken?
For this crispy fried chicken recipe, I’ve carefully selected ingredients that bring together the perfect balance of flavor, texture, and that irresistible golden crunch we all crave.
Living in Wisconsin has taught me to appreciate locally-sourced ingredients that not only taste better but also support our community farmers.
The beauty of this recipe is that most of these items are probably already in your pantry, making this a convenient option for those busy weeknight dinners when my girls are clamoring for something delicious.
Ingredients:
- 3-4 pounds of chicken pieces (mix of thighs, drumsticks, and breasts)
- 2 cups buttermilk (locally-sourced if possible)
- 2 large eggs
- 2 tablespoons Wisconsin honey
- 3 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to your heat preference)
- Fresh herbs like thyme or rosemary from the garden (optional)
- 4 cups vegetable oil or lard for frying
- Wisconsin-made hot sauce for serving (optional)
When shopping for these ingredients, quality matters tremendously. I always look for free-range chicken from local Wisconsin farms when possible—the flavor difference is remarkable.
For families with picky eaters (something I know all too well with three daughters), you might want to adjust the spice level by reducing the cayenne.
And remember, the oil temperature is critical for achieving that perfect crisp without burning, so having a good thermometer on hand isn’t technically an ingredient but might as well be considered one.
Want to make it even more Wisconsin-proud? Serve with a side of locally-produced maple syrup for a sweet and savory combination that might sound unusual, but trust me, it’s worth trying.
How to Make This Fried Chicken
Start by preparing your chicken properly—this makes all the difference between good and great fried chicken. Pour 2 cups of buttermilk into a large bowl, then whisk in 2 large eggs and 2 tablespoons of Wisconsin honey until well combined.
Add your 3-4 pounds of chicken pieces to this mixture, making sure each piece is fully submerged. Cover and refrigerate for at least 4 hours, though overnight is even better. This marinade not only tenderizes the meat but also infuses it with subtle sweetness that balances the savory elements to come.
While your chicken is marinating, prepare the dredging station. In a large, shallow dish, combine 3 cups of all-purpose flour with 1 tablespoon of kosher salt, 2 teaspoons each of black pepper and paprika, and 1 teaspoon each of garlic and onion powder. Add 1/2 teaspoon of cayenne (or less if cooking for spice-sensitive little ones like my daughters). Mix these dry ingredients thoroughly—I often use my fingers to break up any clumps.
When you’re ready to cook, heat 4 cups of vegetable oil in a large, heavy-bottomed pot or deep cast iron skillet to 350°F. The temperature is critical here; too low and your chicken absorbs oil, too high and it burns before cooking through.
My Wisconsin kitchen has seen many batches of fried chicken, and I’ve learned that patience with the oil temperature pays off enormously. Using premium cookware sets ensures even heat distribution for perfectly crispy results.
Remove the chicken pieces from the buttermilk mixture, allowing excess to drip off, then coat thoroughly in the seasoned flour mixture. For extra crunch, dip the floured pieces back into the buttermilk briefly and then into the flour again. This double-dredging technique creates those irresistible craggy bits that get super crispy.
Carefully place the chicken into the hot oil, working in batches to avoid overcrowding (which lowers the oil temperature). Fry each piece for about 12-15 minutes, turning occasionally, until deeply golden brown and the internal temperature reaches 165°F.
Transfer to a wire rack set over a baking sheet, not paper towels—this keeps the bottom from getting soggy. Sprinkle with a little extra salt while still hot, and if you’re feeling fancy, scatter some fresh thyme or rosemary over the top.
The contrast between the crispy, savory exterior and juicy, tender meat inside might just make this the new family favorite in your household, as it has in mine.
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Fried Chicken Substitutions and Variations
Now that you’ve mastered the basic technique, let’s talk about making this recipe your own.
Want a Wisconsin twist? I love substituting local buttermilk from our dairy farms and adding a splash of New Glarus beer to the batter for extra crispiness.
Like it spicier? You’ll want to check out my Nashville Hot Chicken recipe.
What to Serve with Fried Chicken
For a healthier version, you can remove the skin or try air-frying, though between us, it’s never quite the same.
My daughters always request different spice levels. For little ones, reduce the cayenne; for adults, add smoked paprika or a pinch of dried herbs from your garden.
Can’t have gluten? Cornstarch or rice flour creates an amazingly crunchy coating.
While not an everyday indulgence, this recipe celebrates our local Wisconsin ingredients while honoring Southern tradition.
Three perfect sides can turn a plate of crispy fried chicken into a complete meal that’ll have everyone reaching for seconds.
In my Wisconsin kitchen, I love pairing it with creamy coleslaw made from local cabbage—the cool, tangy crunch balances that hot, crispy exterior perfectly.
Buttery mashed potatoes are a must, especially with a little garlic and fresh herbs folded in. My daughters always fight over who gets the last spoonful.
For something green? Honey-glazed carrots or quick-pickled cucumber salad. Trust me, the bright acidity cuts through the richness in the most satisfying way.
For the perfect Wisconsin touch, serve with a cold Spotted Cow beer from New Glarus Brewing—its smooth, farmhouse ale character complements the crispy chicken beautifully.
Or try adding some crumbled Wisconsin white cheddar to your coleslaw for an extra layer of local flavor that makes the meal even more memorable.
Can I Use Southern-Style Fried Chicken as a Base for Chicken Parm Pasta?
For a delicious twist on traditional chicken parm, consider using southern-style fried chicken as a base. The crispy, seasoned exterior complements the rich marinara and gooey mozzarella perfectly. When you want a unique spin on classic Italian flavors, indulge in chicken parm pasta for a satisfying and flavorful meal.
Final Thoughts
After mastering this crispy fried chicken recipe, you’ll understand why it’s become a staple in my Wisconsin kitchen.
There’s something magical about that first bite—the satisfying crunch giving way to juicy, tender meat that reminds me of Sunday family gatherings.
My daughters crowd around the table when fried chicken’s on the menu, their little fingers reaching for seconds before they’ve finished firsts.
Isn’t that the true measure of a successful dish?
It’s comfort food that bridges my Midwestern home with flavors that know no boundaries.
