Crispy Fried Chicken with Lettuce and Lemon Wedges
Crispy fried chicken is one of those dinners that feels satisfying without needing much fuss. This version keeps the coating well-seasoned, the frying method straightforward, and the finish simple: a bed of lettuce and a few lemon wedges for a fresh, bright contrast. For safety, use a thermometer and cook the chicken to 165°F at the thickest part.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Chill time: 20 minutes
- Cook time: 25 minutes
- Total time: 1 hour 5 minutes
Ingredients
- 2 pounds bone-in, skin-on chicken pieces, such as drumsticks, thighs, or mixed pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce, optional
- 1 1/2 teaspoons kosher salt, plus more to finish
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon cayenne pepper, optional
- Vegetable, peanut, or canola oil, for frying
- 4 to 6 cups crisp lettuce leaves, washed and thoroughly dried
- 1 lemon, cut into wedges
Instructions
- Pat the chicken dry with paper towels. In a large bowl, stir together the buttermilk, hot sauce if using, 1 teaspoon of the salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken and turn to coat. Cover and chill for 20 minutes, or up to 8 hours if you want to start ahead.
- In a second bowl, whisk together the flour, cornstarch, baking powder, cayenne if using, and the remaining 1/2 teaspoon salt.
- Take each piece of chicken from the buttermilk and let the excess drip off. Dredge in the flour mixture, pressing firmly so the coating sticks. For extra craggy bits, dip the chicken back into the buttermilk and then into the flour again.
- Set the breaded chicken on a rack while you heat the oil. Pour oil into a heavy skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium to medium-high until the oil reaches 325°F to 350°F. If you do not have a thermometer, a pinch of flour should sizzle immediately without burning.
- Carefully lower in the chicken pieces, skin-side down if applicable, without crowding the pan. Fry in batches for 6 to 8 minutes per side for smaller pieces or 8 to 10 minutes per side for larger pieces, turning only once or twice so the coating stays on.
- Check the thickest part of the chicken with an instant-read thermometer. The chicken is done when it reaches 165°F and the juices run clear. The crust should be deep golden brown and crisp, and the coating should feel set rather than soft or wet.
- Transfer the fried chicken to a wire rack set over a baking sheet so excess oil can drip away. Sprinkle lightly with salt while hot.
- Arrange the lettuce on serving plates, top with the chicken, and add lemon wedges on the side. Serve right away while the crust is still crisp.
Tips, serving ideas, and storage
For the best crunch: Keep the oil between 325°F and 350°F. If it drops too low, the coating can turn greasy; if it gets too hot, the crust may brown before the chicken cooks through.
Easy variation: Swap the paprika and cayenne for 1 tablespoon of your favorite seasoning blend, or add dried thyme for a more herb-forward flavor. You can also use boneless thighs, but reduce the cook time and still check for 165°F.
Serving idea: The lettuce and lemon wedges keep this meal light on the plate and easy to finish at the table. A quick squeeze of lemon brightens the fried coating without needing sauce.
Storage: Refrigerate leftovers in a covered container for up to 3 days. For the crispiest results, reheat on a wire rack in a 375°F oven or air fryer until hot and the coating perks back up. Avoid microwaving if you want to keep the crust crunchy.
Make-ahead note: You can season and marinate the chicken in buttermilk earlier in the day, then bread and fry just before serving. Wash and dry the lettuce ahead of time, but keep it chilled and very dry so the plate stays fresh.
