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This Babish ultimate fried chicken recipe delivers the crispy-skinned, juicy perfection you crave—without drowning in oil. The secret lies in a precise double-frying technique and a buttermilk brine that tenderizes while keeping the skin crackling.
I’ve perfected this method over countless batches, ensuring every bite has that signature crunch and moist interior. What sets this apart is the balance: crispy enough to stand up to dipping sauces, yet juicy enough to satisfy even the pickiest eaters.
The process starts with a 24-hour buttermilk brine—critical for moisture—followed by a light, airy batter that clings without weighing down the chicken. Frying at 325°F for the first time renders fat slowly, then cranking to 375°F for the final crisp ensures that golden, shatteringly crisp skin.
This isn’t your average fried chicken; it’s a restaurant-quality dish with techniques you can master at home. The key is patience—rushing the fry will leave you with soggy results.
By the time you plate it, you’ll have crispy, golden-brown pieces with a tender interior that practically melts in your mouth. Serve with classic sides like honey butter, tangy pickles, or creamy mashed potatoes to round out the meal.
The real magic happens in the execution: precise temperatures, proper resting, and that second fry that transforms good fried chicken into ultimate fried chicken. Let’s get started—your taste buds will thank you.
This recipe isn’t just about the chicken; it’s about the technique. Every step—from brining to frying—builds toward that perfect texture. The result? A dish so good, you’ll forget you made it at home. Trust the process, and you’ll have crispy-skinned, juicy perfection every time. Now, let’s make it.
Ingredients for babish ultimate fried chicken
The secret to crispy-skinned, juicy perfection starts with these 12 ingredients—each playing a crucial role in the double-fry technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) 🍗 | 1 ½ lb | Even-sized for uniform cooking |
| Buttermilk 🥛 | 2 cups | Whole milk buttermilk preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light batter |
| Cornstarch 🌽 | ½ cup | For extra crispiness |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for flavor |
| Garlic Powder 🧄 | 1 tsp | For subtle depth |
| Onion Powder 🧅 | 1 tsp | Balances flavors |
| Paprika 🌶️ | 1 tsp | Smoked for color |
| Vegetable Oil (for frying) 🫒 | 4 cups | High smoke point preferred |
| Lemon Wedges 🍋 | 2 whole | For serving |
| Ice Cubes ❄️ | 1 cup | For cooling batter |
The chicken thighs are non-negotiable here—bone-in, skin-on cuts deliver that signature crisp while staying juicy. Look for even-sized pieces at Costco or Whole Foods for consistent cooking. If you can't find bone-in, skin-on, thighs with skin-on will work, but expect slightly less crisp. The buttermilk? Whole milk buttermilk is ideal—skip the powdered kind. For the flour, King Arthur brand is my go-to, but any all-purpose will do. The cornstarch is your secret weapon for that restaurant-quality crunch. Don't skip it—trust me on this.
No buttermilk? Mix 2 cups whole milk with 2 tbsp lemon juice and let it sit for 10 minutes. Running short on cornstarch? Extra flour at 1/4 cup more gets you close, but the texture won't be quite as crisp. The spices are where you can get creative—swap smoked paprika for regular, or add 1/2 tsp cayenne for heat. For the oil, Avocado oil or peanut oil are best—they handle high heat without breaking down. And those lemon wedges? Fresh Meyer lemons if you can find them—they're sweeter and brighter.
This batter needs to be ice-cold when it hits the fryer, so plan ahead. The chicken can brine in the fridge for up to 24 hours, but no longer. Once fried, keep it warm in a 200°F oven on a wire rack—this keeps it crispy, not soggy. The leftovers? 3 days in the fridge or 3 months frozen. Pro tip: Freeze fried chicken uncooked in the batter—just fry straight from frozen, adding 2-3 minutes to the cook time.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this method—just pat the thighs dry, toss them in buttermilk overnight (or even 4 hours if you're in a rush), then dredge in the flour-cornstarch mix. That's it. No brining, no fancy marinades, just pure simplicity that still delivers.
- Crispy-Creamy Magic: Between us, the cornstarch in that flour blend is the secret weapon—it gives you that shatteringly crisp crust while the buttermilk keeps the inside juicy. That first bite? The kind of contrast that makes you close your eyes and groan.
- Game for Any Night: From lazy Sunday lunches to last-minute game-day snacks, this holds its own. Double the batch, freeze half, and you’ve got a 30-second reheat for when you’re too tired to cook. (Yes, even on a Tuesday night.)
- Budget Wins: Bone-in, skin-on thighs stretch further than breasts, and buttermilk is cheaper than specialty marinades. Plus, leftovers reheat like they’re fresh—no soggy disappointment here. My wallet and my taste buds thank me every time.
Step-by-step instructions for crispy-skinned fried chicken
This method delivers restaurant-quality fried chicken with irresistible crunch and juicy perfection.
Prepare the Chicken and Buttermilk Marinade
Pat the 1.5 lb chicken thighs completely dry with paper towels—this is absolutely critical for maximum crispiness. Remove any excess fat, leaving just a thin layer on the skin. Place the thighs in a large resealable bag and set aside.
In a separate bowl, whisk together the 2 cups buttermilk, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. Pour this marinade over the chicken in the bag, seal tightly, and refrigerate for at least 4 hours (overnight is even better). The acid in the buttermilk tenderizes the meat while the spices penetrate deeply.
Create the Ultra-Crispy Battering Station
In a large bowl, combine the 1.5 cups all-purpose flour and 0.5 cup cornstarch. Sift this mixture together—this aerates the batter and creates a lighter, crispier coating. Add the remaining 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika to the dry ingredients and whisk thoroughly.
Prepare an ice bath by filling a large bowl with the 1 cup ice cubes. This chills the batter quickly, preventing the chicken from absorbing too much moisture before frying. Keep this nearby—you'll need it after coating the chicken.
Double-Dip for Maximum Crispiness
Remove the chicken from the marinade, letting any excess drip off. Working in batches to avoid crowding, dip each thigh into the flour mixture, pressing gently to adhere the coating. Lift the coated chicken out and immediately dip it back into the buttermilk mixture, allowing the excess to drip off. Repeat this double-dipping process once more, finishing with the flour mixture.
Place the coated chicken on a wire rack set over the ice bath. This chills the batter rapidly, creating a firmer crust that won't fall off during frying. Let the chicken rest on the rack for 15-20 minutes while you prepare the fryer.
Fry to Golden Perfection
Fill a deep fryer or heavy pot with the 4 cups vegetable oil and heat to 350°F—use a thermometer to monitor this precisely. The oil should be hot enough to maintain this temperature without smoking excessively. Fry the chicken in batches (don't overcrowd the pot) for 12-15 minutes, turning occasionally, until the skin is deep golden brown and reaches an internal temperature of 165°F.
Here's the secret: the first few minutes are critical. The chicken will release air bubbles as the batter cooks—this is normal. Once the skin sets and turns golden, it's ready. Drain on a wire rack (not paper towels) to maintain crispiness.
Serve Immediately with Zesty Lemon
Transfer the fried chicken to a serving platter and immediately squeeze the 2 whole lemon wedges over the top. The acid cuts through the richness and enhances every bite. Serve while the chicken is still piping hot—each piece should have a shatteringly crisp exterior that gives way to perfectly juicy, flavorful meat inside.
This method delivers that coveted "ultimate" fried chicken experience—crispy without being greasy, juicy without being soggy, and packed with flavor in every bite. The secret lies in the precise technique: proper drying, the right marinade time, and that crucial double-dip process.
Pro Tips For Making Babish Ultimate Fried Chicken
- Brine First: Toss those bone-in thighs in a saltwater bath (1/4 cup kosher salt per 4 cups water) for 30-60 minutes before buttermilking. I learned this the hard way—skipping it makes the skin less crispy and the meat drier, no matter how much you marinate later. Trust me, your future self will notice the difference when biting into that crackling skin.
- Double-Dip the Flour: After the buttermilk soak, pat the thighs dry again, then dredge in the flour-cornstarch mix (1:1 ratio) twice—first lightly, then a second time with extra pressure to seal that crust. Sounds weird, but it works: the second dip guarantees that thick, shatterable coating without clumping. (Yes, even if you're impatient like me.)
- Skip the Crowding: Fry in batches of 2-3 pieces max, no matter how tempting it is to stuff the pan. I used to rush this, and the oil temp would drop like a rock, leaving me with greasy, unevenly cooked chicken. Keep the oil at 350°F (175°C) between batches—use a thermometer, or you’ll regret it.
- Rest Under Foil: As soon as the thighs hit 165°F (74°C) internally, transfer them to a wire rack on a baking sheet and tent loosely with foil for 5-10 minutes. This isn’t the prettiest method, but it works: the skin stays crispy while the juices redistribute, so you’re not left with a dry, sad center. (Your future self will thank you.)
Serving suggestions for babish ultimate fried chicken
Classic Southern Sides
Nothing complements fried chicken like the classic Southern trio: creamy mashed potatoes, crispy buttermilk biscuits, and tangy coleslaw. I like to make my mashed potatoes with sour cream and chives—the tang cuts through the richness of the chicken beautifully.
For biscuits, use self-rising flour and fold in sharp cheddar cheese for extra flavor. Serve with a homemade coleslaw tossed in a creamy apple cider vinegar dressing—the sweetness balances the crispy, spicy notes of the fried chicken. 🥔
Sweet & Tangy Contrasts
Add a sweet-tangy element to cut through the fried chicken’s richness with honey butter or peach cobbler. My go-to honey butter is made with equal parts softened butter and honey, plus a pinch of sea salt and black pepper.
For a warm dessert, serve a mini peach cobbler with vanilla ice cream—the juicy peaches and buttery crust pair perfectly with the crispy chicken. 🍯
Spicy & Cooling Dips
Set up a dipping station with spicy honey (mix honey and cayenne pepper) and cool ranch dressing. For extra heat, add sliced jalapeños to the ranch. I also love serving pickled okra or watermelon rind pickles—their bright acidity contrasts the fried chicken’s richness.
If you want a smoky twist, try smoky chipotle mayo (mix mayonnaise with adobo sauce and smoked paprika). 🌶️
Vegetable Sides for Balance
Round out the meal with roasted Brussels sprouts (tossed in olive oil, balsamic vinegar, and pecans) or garlicky green beans. For a heartier option, serve cornbread with honey butter—the slight sweetness and crumbly texture make it a perfect match.
If you’re feeling fancy, add creamy mac and cheese with a bacon and chive topping for a decadent pairing. 🥦
Beverage Pairings
Sweet tea is a must with fried chicken—brewed black tea sweetened with honey and served over ice. For a non-alcoholic option, try sparkling lemonade with fresh mint. If you’re serving alcohol, a light lager (like Peroni) or dry Riesling keeps the palate clean.
For something stronger, a bourbon cocktail (like a whiskey sour) adds a smoky depth that complements the fried chicken’s richness. 🍹
Nutrition facts
Frequently asked questions
Why does this recipe use bone-in chicken thighs?
The bone-in, skin-on thighs stay juicier longer and develop that signature crispy skin better than boneless cuts. The bone also adds natural flavor as it cooks. For best results, use even-sized pieces—this ensures uniform cooking time and texture. If you can't find bone-in, skin-on thighs, use skin-on thighs instead, but expect slightly less crisp.
Can I make this recipe without buttermilk?
Mix 2 cups whole milk with 2 tablespoons lemon juice and let it sit for 10 minutes to curdle. This DIY buttermilk works just as well for the marinade. For the batter, you can also use 1 cup milk + 1 cup water + 2 tablespoons vinegar (apple cider or white vinegar), but the flavor won't be identical.
What's the deal with double-frying? Does it really make a difference?
Yes! The double-fry technique is key for that restaurant-quality crunch. First, fry at 350°F to cook the chicken through, then increase to 375°F for the final crisp. This two-step process ensures the skin is shatteringly crisp while keeping the meat juicy. Skipping this step often results in soggy or unevenly cooked chicken.
How do I keep the fried chicken crispy after frying?
Drain the fried chicken on a wire rack (not paper towels) to allow air circulation. Keep it warm in a 200°F oven on the rack until serving. If reheating, use the oven (not microwave) for 5-10 minutesairtight container and reheat in the oven.
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but they're leaner and more prone to drying out. If you must use them, brine for no more than 12 hours (vs 24 for thighs) and reduce fry time to 8-10 minutes. For best results, stick with thighs—they're more forgiving and deliver that perfect crispy-juicy balance.