I’m sending my old-school notes on the Best Fried Chicken Wings Recipe and the result is ridiculous crunch with meat so juicy people will fight over the last wing.
I love old school fried chicken. I’m obsessed with the crunch, the cold-buttermilk tang that still clings to the skin, and the punch of salt and black pepper that sneaks in.
It’s not pretty. It’s loud, greasy, and honest.
But when I bite into a wing and that sauce of fat and seasoning floods my mouth, I forget manners. I chase that memory.
These are the Best Fried Chicken Wings Recipe memories, the kind that make me order extra. I talk about Perfect Fried Chicken Wings like they’re an old friend.
Pure, stupid joy. I want more right now.
Always.
Ingredients
- Whole chicken — the star protein, juicy inside and perfect for crispy skin.
- Buttermilk — tenderizes and gives that tangy, slurp-worthy flavor.
Plus it sticks.
- Eggs — make the coating cling better.
Basically extra insurance for crisp.
- All purpose flour — the crunchy backbone everyone expects from fried chicken.
- Cornstarch — adds extra crackle to the crust.
Light, airy crunch.
- Kosher salt — essential seasoning that actually makes it taste like food.
- Black pepper — subtle bite.
Add more if you like it punchy.
- Paprika — color and mild sweetness.
Smoked is smoky, sweet is classic.
- Garlic powder — warm, savory hit without fresh garlic drama.
- Onion powder — rounds out savory notes, keeps things honest.
- Cayenne — optional heat.
A little goes a long way.
- Dried thyme or oregano — herby whisper, nothing too green or loud.
- Frying oil — the medium for crisping.
Neutral oils work best.
- Seasoned dredge flour — extra seasoned layer for that double-crunch feeling.
- Cooking thermometer — trust it.
Keeps chicken safe and perfectly done.
Ingredient Quantities
- 1 whole chicken, about 3 1/2 to 4 lbs, cut into pieces (breasts, thighs, drumsticks, wings)
- 2 to 3 cups buttermilk (enough to cover chicken; can use milk + 2 tbsp vinegar if needed)
- 2 large eggs (optional, for extra coating)
- 2 1/2 to 3 cups all purpose flour
- 1/2 cup cornstarch (optional, for extra crisp)
- 1 1/2 tbsp kosher salt, divided
- 1 tsp black pepper, plus extra for seasoning
- 1 tbsp paprika (sweet or smoked, your call)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper or to taste (optional, but nice)
- 1 tsp dried thyme or oregano (optional)
- 2 to 4 cups vegetable oil or peanut oil for frying (enough for a few inches in a deep skillet or Dutch oven)
- 1 cup plain all purpose flour mixed with seasonings for dredging (see above amounts as part of total flour)
- Cooking thermometer (not an ingredient but real handy to hit 165 F internal)
How to Make this
1. Rinse and pat dry the chicken pieces, trim excess fat, then season lightly with about half of the salt and a little black pepper; set aside.
2. In a large bowl whisk the buttermilk with the eggs if using, add a pinch more salt, a little pepper and about half the paprika, garlic and onion powders, cayenne and dried herb if you want heat and flavor; submerge the chicken and refrigerate at least 4 hours or overnight for best flavor and tenderness.
3. When ready to fry, mix the dredge: in a big bowl or shallow pan combine 2 1/2 to 3 cups all purpose flour, the 1/2 cup cornstarch if using, the remaining salt (about 1 tablespoon), 1 tsp black pepper, the rest of the paprika, garlic powder, onion powder, cayenne to taste and the herb. Toss so it’s evenly seasoned.
4. Set up a station: one bowl with the buttermilk soak removed pieces, another with the seasoned flour, and a wire rack over a sheet pan to rest the coated chicken. If you like extra crisp, double dredge by dipping briefly back into the buttermilk then into the flour again.
5. Pour oil into a deep skillet or Dutch oven to a depth of 2 to 3 inches, heat over medium high until a candy or frying thermometer reads about 350 F. Keep it between 325 F and 350 F while frying; lower temps make greasy chicken, higher temps burn the crust.
6. Shake excess buttermilk from each piece, dredge thoroughly in the seasoned flour, press the flour on so it clings, and let each piece sit a minute on the rack so the coating sets. Repeat double coat if you like.
7. Fry in batches so you don’t crowd the pan, gently lower pieces skin side down first, adjust heat to keep oil around 325 F to 335 F. A whole breast will take longer than wings; expect about 12 to 18 minutes per batch depending on size.
8. Use a thermometer to check doneness: internal temp should hit 165 F in the thickest part without touching bone. If the crust is browning too fast lower the heat and finish in a 350 F oven briefly if needed.
9. Transfer fried chicken to a wire rack over a sheet pan to drain and rest for 5 to 10 minutes; sprinkle a little extra salt or pepper right after frying if you like it seasoned.
10. Serve hot or room temperature, with extra napkins. Leftovers reheat well in a 375 F oven to bring the crust back to life. Enjoy the sloppy, crunchy old school fried chicken you just made.
Equipment Needed
1. Cutting board and a sharp chef knife for trimming and cutting the chicken
2. Large mixing bowl for the buttermilk soak
3. Shallow bowl or rimmed baking dish for the seasoned flour dredge
4. Tongs (long, heatproof) to lower and flip pieces safely
5. Deep skillet or Dutch oven for frying (big enough for 2 to 3 inches of oil)
6. Candy/frying thermometer clipped to the pot and an instant read meat thermometer for checking doneness
7. Wire rack set over a sheet pan to rest and drain the fried chicken
8. Measuring cups and spoons for flour, spices and liquids
9. Spider or slotted spoon and a pair of heatproof gloves or kitchen towels for handling hot pans and oil
FAQ
Old School Fried Chicken Recipe Substitutions and Variations
- Buttermilk: use plain yogurt thinned with a little water or milk (1 part yogurt to 1 part water) or plain kefir, both give the same tang and tenderizing effect.
- Eggs (for coating): skip them and dip the chicken in a thin batter of milk and a spoon of mayo, or just use extra buttermilk; both help the flour stick if you dont have eggs.
- All purpose flour: swap with a 1:1 gluten free flour blend for a GF version, or use white rice flour for a lighter, crispier crust (may brown faster so watch the heat).
- Cornstarch: replace with potato starch or arrowroot powder for extra crisp, they work very similarly in the dredge.
Pro Tips
1) Let the chicken sit in the buttermilk overnight if you can. It really tenderizes and flavors the meat. If short on time, at least 4 hours. Also pull pieces out of the fridge 20 to 30 minutes before frying so they aren’t ice cold or the oil temp will drop too fast.
2) Pat pieces bone dry right before dredging and press the flour on so it sticks. For an extra crispy crust add 1/2 cup cornstarch to the flour mix and try a quick double-dip: flour, back in the buttermilk for a second, then flour again. It’s messy but worth it.
3) Keep oil temp steady between about 325 F and 335 F. Don’t crowd the pan or the temp will plunge and you get greasy chicken. If the crust is browning too fast, turn the heat down and finish the big pieces in a 350 F oven until the internal temp reads 165 F.
4) Drain and rest the fried pieces on a wire rack, not paper towels. Paper traps steam and sogs the crust. After frying, hit with a light sprinkle of salt while still hot, that makes the seasoning pop.
Old School Fried Chicken Recipe
I’m sending my old-school notes on the Best Fried Chicken Wings Recipe and the result is ridiculous crunch with meat so juicy people will fight over the last wing.
8
servings
400
kcal
Equipment: 1. Cutting board and a sharp chef knife for trimming and cutting the chicken
2. Large mixing bowl for the buttermilk soak
3. Shallow bowl or rimmed baking dish for the seasoned flour dredge
4. Tongs (long, heatproof) to lower and flip pieces safely
5. Deep skillet or Dutch oven for frying (big enough for 2 to 3 inches of oil)
6. Candy/frying thermometer clipped to the pot and an instant read meat thermometer for checking doneness
7. Wire rack set over a sheet pan to rest and drain the fried chicken
8. Measuring cups and spoons for flour, spices and liquids
9. Spider or slotted spoon and a pair of heatproof gloves or kitchen towels for handling hot pans and oil
Ingredients
1 whole chicken, about 3 1/2 to 4 lbs, cut into pieces (breasts, thighs, drumsticks, wings)
2 to 3 cups buttermilk (enough to cover chicken; can use milk + 2 tbsp vinegar if needed)
2 large eggs (optional, for extra coating)
2 1/2 to 3 cups all purpose flour
1/2 cup cornstarch (optional, for extra crisp)
1 1/2 tbsp kosher salt, divided
1 tsp black pepper, plus extra for seasoning
1 tbsp paprika (sweet or smoked, your call)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper or to taste (optional, but nice)
1 tsp dried thyme or oregano (optional)
2 to 4 cups vegetable oil or peanut oil for frying (enough for a few inches in a deep skillet or Dutch oven)
1 cup plain all purpose flour mixed with seasonings for dredging (see above amounts as part of total flour)
Cooking thermometer (not an ingredient but real handy to hit 165 F internal)
Directions
- Rinse and pat dry the chicken pieces, trim excess fat, then season lightly with about half of the salt and a little black pepper; set aside.
- In a large bowl whisk the buttermilk with the eggs if using, add a pinch more salt, a little pepper and about half the paprika, garlic and onion powders, cayenne and dried herb if you want heat and flavor; submerge the chicken and refrigerate at least 4 hours or overnight for best flavor and tenderness.
- When ready to fry, mix the dredge: in a big bowl or shallow pan combine 2 1/2 to 3 cups all purpose flour, the 1/2 cup cornstarch if using, the remaining salt (about 1 tablespoon), 1 tsp black pepper, the rest of the paprika, garlic powder, onion powder, cayenne to taste and the herb. Toss so it’s evenly seasoned.
- Set up a station: one bowl with the buttermilk soak removed pieces, another with the seasoned flour, and a wire rack over a sheet pan to rest the coated chicken. If you like extra crisp, double dredge by dipping briefly back into the buttermilk then into the flour again.
- Pour oil into a deep skillet or Dutch oven to a depth of 2 to 3 inches, heat over medium high until a candy or frying thermometer reads about 350 F. Keep it between 325 F and 350 F while frying; lower temps make greasy chicken, higher temps burn the crust.
- Shake excess buttermilk from each piece, dredge thoroughly in the seasoned flour, press the flour on so it clings, and let each piece sit a minute on the rack so the coating sets. Repeat double coat if you like.
- Fry in batches so you don't crowd the pan, gently lower pieces skin side down first, adjust heat to keep oil around 325 F to 335 F. A whole breast will take longer than wings; expect about 12 to 18 minutes per batch depending on size.
- Use a thermometer to check doneness: internal temp should hit 165 F in the thickest part without touching bone. If the crust is browning too fast lower the heat and finish in a 350 F oven briefly if needed.
- Transfer fried chicken to a wire rack over a sheet pan to drain and rest for 5 to 10 minutes; sprinkle a little extra salt or pepper right after frying if you like it seasoned.
- Serve hot or room temperature, with extra napkins. Leftovers reheat well in a 375 F oven to bring the crust back to life. Enjoy the sloppy, crunchy old school fried chicken you just made.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 8
- Calories: 400kcal
- Fat: 25g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 120mg
- Sodium: 700mg
- Potassium: 300mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 2g
- Protein: 32g
- Vitamin A: 800IU
- Vitamin C: 1mg
- Calcium: 80mg
- Iron: 2mg
