There’s something magical about a perfectly fried piece of chicken. Growing up, my summers were filled with backyard cookouts, lemonade stands, and the unforgettable aroma of crispy chicken sizzling in hot oil. This Crown Fried Chicken recipe is my tribute to those golden summer days in the U.S.—a crunchy, juicy, flavor-packed chicken that’s perfect for everything from family dinners to neighborhood picnics.
Inspired by the signature taste of America’s beloved fried chicken spots, this version combines bold seasoning, a buttermilk soak, and a crispy coating that delivers with every bite. Whether you’re serving it with a side of cornbread, potato salad, or coleslaw, this dish is guaranteed to bring the crown to your table.
Quick Overview
- Prep Time: 20 minutes
- Marinate Time: 4–24 hours
- Cook Time: 15–18 minutes
- Total Time: About 5 hours (including marinating)
- Servings: 4
Ingredients
For the Buttermilk Marinade:
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, but adds a nice kick)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces
For the Crispy Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
For Frying:
- Vegetable oil (enough to deep fry, about 4 cups)
Instructions
1. Marinate the Chicken
The secret to juicy, flavorful fried chicken is in the marinade.
- In a large bowl, whisk together buttermilk, hot sauce, and spices.
- Add the chicken pieces, making sure they’re fully submerged.
- Cover and refrigerate for at least 4 hours, preferably overnight.
💡 Chef’s Tip: The longer you marinate, the deeper the flavor!
2. Prepare the Dredge
Time to coat your chicken in crispy goodness.
- In another large bowl, mix flour, cornstarch, and all the seasoning ingredients.
- Remove each piece of chicken from the buttermilk, allowing the excess to drip off.
- Dredge thoroughly in the flour mixture, pressing to ensure the coating sticks well.
3. Fry to Perfection
Crispy, golden perfection is just a few minutes away.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
- Fry chicken in batches to avoid overcrowding.
- Cook each piece for 7–9 minutes per side, until golden brown and internal temperature reaches 165°F (75°C).
- Drain on a wire rack or paper towel-lined plate.
👩🍳 Pro Tip: Let your chicken rest for a few minutes before serving to keep that coating ultra-crispy.
Summer Serving Suggestions
Pair your crown fried chicken with:
- Southern-style potato salad with mustard and eggs
- Chilled watermelon slices
- Sweet cornbread muffins
- Creamy coleslaw
And don’t forget a cold glass of homemade lemonade or iced sweet tea!
Why This Recipe Works
- Buttermilk Brine: Breaks down proteins for tender chicken.
- Cornstarch in Coating: Adds extra crunch.
- Spice Blend: A mix of heat and savoriness that makes it unforgettable.
- Double Dip Option: For extra crunch, dip chicken back in buttermilk and dredge again before frying.
Tips from My Kitchen to Yours
- Use a thermometer: Keeping oil at the right temperature ensures perfect texture.
- Don’t skip the resting rack: This keeps the crust crispy instead of soggy.
- Spice it up: Adjust cayenne or hot sauce for your desired heat level.
- Try air-frying: If you’re health-conscious, you can adapt this to an air fryer—just expect a slightly different texture.
Storage & Reheating
- To store: Refrigerate in an airtight container for up to 3 days.
- To reheat: Warm in the oven at 375°F for 10–15 minutes to keep the crunch.
Share Your Plate!
Tried this Crown Fried Chicken recipe? Snap a pic and tag me on Instagram @YourKitchenWithSarah—I’d love to see how you served it up! Did you make a spicy version? Add your twist? Tell me in the comments!