Joanna Gaines’ Fried Chicken Recipe: Crunchy Coating With Hidden Spice

This fried chicken delivers a crispy, golden coating with a subtle spice blend that sets it apart. The secret lies in a buttermilk marinade that tenderizes the meat while adding depth of flavor.

With a simple technique and 15 minutes of prep, you’ll achieve restaurant-quality results at home. The double-dredging method ensures an extra crunchy crust that stays intact with every bite.

Ingredients for Joanna Gaines Fried Chicken

Bone-in chicken, bold spices, and buttermilk create that signature crunchy, golden coating.

The chicken is everything here. Bone-in, skin-on thighs and drumsticks yield the juiciest, most flavorful results—breasts dry out too easily. Source from Whole Foods or a trusted local butcher for quality. The buttermilk should be full-fat; low-fat lacks the acidity to properly tenderize. For the flour, White Lily is the Southern standard (lower protein = lighter crust), but King Arthur works too.

No buttermilk? Whole milk plus 1 tbsp vinegar or lemon juice per cup does the trick. Swap cornstarch for arrowroot powder if needed. The spice blend is flexible: smoked paprika adds depth, while a pinch of celery salt nods to classic Southern style. For gluten-free, use a 1:1 all-purpose GF flour blend—just add 1 extra tbsp cornstarch for crispiness.

Marinate the chicken 4-12 hours (overnight is ideal) for maximum tenderness. Fry in batches to avoid crowding—this keeps the oil temp steady for that perfect golden crust. Leftovers? They’re best eaten fresh, but reheat in a 400°F oven for 10 minutes to revive the crunch.

Step-by-Step Instructions for Crispy Fried Chicken

Master the technique for perfectly crispy, well-seasoned fried chicken with this professional approach.

Step 1: Marinate the Chicken in Buttermilk

Begin by placing the 3.5 lb Chicken Thighs and Drumsticks in a large bowl and pouring over the 2 cups Buttermilk. I crush the 1 tsp Dried Thyme and 1 tsp Dried Oregano between my fingers directly into the buttermilk to release their essential oils.

Ensure all pieces are fully submerged—this buttermilk bath tenderizes the meat while the acidity helps the coating adhere. Cover and refrigerate for at least 4 hours, though overnight yields the most flavorful results. The chicken should appear slightly swollen when ready, indicating the buttermilk has penetrated the meat.

Step 2: Prepare the Seasoned Dredging Mixture

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 0.25 cup Cornstarch, 1.5 tbsp Kosher Salt, 1 tbsp Black Pepper, 2 tsp Paprika, 1.5 tsp Garlic Powder, 1.5 tsp Onion Powder, and 0.5 tsp Cayenne Pepper until fully integrated. The cornstarch is crucial—it creates that signature crunch.

Divide this mixture in half, placing one portion in a shallow dish for initial dredging and reserving the other for the final coat. The spices should appear evenly distributed with no visible clumps.

Step 3: Create the Egg Wash and Double-Dredge

In a separate bowl, beat the 2 whole Large Eggs until homogeneous. Remove each piece of chicken from the buttermilk, allowing excess to drip off, then dredge through the first portion of flour mixture, pressing firmly to create an even base layer.

Dip the floured chicken into the egg wash, ensuring complete coverage, then transfer to the reserved flour mixture for the final dredge. This double-coating technique builds superior thickness and texture. The pieces should look uniformly coated with no bare spots.

Step 4: Deep-Fry to Golden Perfection

Heat the 4 cups Vegetable Oil in a deep, heavy-bottomed pot to 350°F. Use a candy or deep-fry thermometer for accuracy—this temperature ensures the exterior crisps before the meat overcooks. Carefully lower 3-4 pieces into the hot oil, avoiding overcrowding which drops the oil temperature.

Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The oil should bubble steadily but not violently. Transfer to a wire rack set over a baking sheet to drain excess oil while maintaining crispness.

Fry the remaining chicken in batches, allowing the oil to return to 350°F between each. The finished pieces should have a shatteringly crisp exterior with juicy, well-seasoned meat beneath.

Perfect Pairings for joanna gaines fried chicken

Classic Southern Sides

Serve with creamy mashed potatoes to soak up the crispy coating’s flavor. I make mine with Yukon Golds and ½ cup whole milk for extra richness. Buttermilk biscuits from scratch are another must—they complement the meal’s Southern roots perfectly.

Fresh and Light

A crisp green salad with buttermilk ranch dressing balances the richness. Toss 5 oz mixed greens with cherry tomatoes and cucumber slices. For crunch, add pickled okra or bread-and-butter pickles on the side.

Comfort Food Pairings

Mac and cheese with a sharp cheddar sauce feels indulgent but right. I use elbow macaroni and 2 cups shredded cheddar. Collard greens with smoked turkey add a hearty, slightly bitter contrast to the fried chicken’s richness. 🍽️

Drink Recommendations

Sweet tea is the classic choice—brew Luzianne tea bags with ½ cup sugar per quart. For beer lovers, a crisp lager like Shiner Bock cuts through the oil. Sparkling lemonade with fresh mint offers a refreshing non-alcoholic option.

Frequently Asked Questions