The best fried chicken is homemade! Chef techniques for the crispiest batter

This will be your new favorite fried chicken recipe.

Fried chicken is a Southern classic that never goes out of style. Whether it’s a crispy chicken sandwich or juicy tenders, we all crave that golden, crunchy goodness.

Chef Todd Leonard of UVU Culinary Arts has perfected his fried chicken recipe and shared how to make it just as good—if not better—than your favorite fried chicken spot!

The Key to Crispy Chicken

Chef Todd’s top tip? Let the chicken marinate in buttermilk before frying. This crucial step lets the chicken soak up all the flavors. After marinating for at least an hour, coat the chicken in a mix of panko breadcrumbs and flour, then let it sit for 15 minutes before frying. This extra time helps the breading stick, ensuring a crispy, flavorful crust that won’t fall off in the oil.

The Perfect Dipping Sauce

No fried chicken is complete without the perfect sauce. Chef Todd recommended serving your crispy chicken with his cilantro cream sauce or a roasted red pepper rouille sauce. These dips add an extra layer of flavor that complement the chicken beautifully. 

Grab Chef Todd’s signature pit seasoning at Orson Gygi.

Chef Todd’s Fried Chicken

INGREDIENTS

For the Chicken Marinade

• 6 Chicken Breast, 12 Thighs, or 12 Drumsticks (if using breasts, cut into smaller tender-sized portions)
• 2 cups buttermilk
• 2 tablespoons garlic
• 1 tablespoon salt
• 2 tablespoons Chef Todd’s Pit Seasoning
• ¼ cup Oregano, chopped fine
• ¼ cup parsley, chopped fine

For the Breading

• 2 ½ cups flour
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 cup Panko Bread Crumbs

METHOD

1. Marinate the chicken by combing all together; chicken, buttermilk, garlic, 1 Tbsp. salt, 2 Tbsp. Pit seasoning, chopped oregano and parsley, and mix well. Add the chicken and chill for at least 1 hour.
2. After chicken is marinated, mix all breading ingredients into 1 bowl, dredge the chicken in the flour mixture (straight from the buttermilk, don’t rinse or remove buttermilk) coat the chicken with the flour mixture well.
3. Let the chicken sit and set in the flour mixture for 15 minutes to help it stick.
4. Deep fry at 300 for about 15 minutes or until cooked to 165.
5. Allow to rest 2-3 minutes on a paper towel and then enjoy.

Cilantro Cream Dipping Sauce

By Chef Todd Leonard

INGREDIENTS

• 1 bunch cilantro — washed, trimmed, and patted dry
• 3 ½ cups sour cream
• 1/2 tablespoon chili powder
• 3/4 teaspoon cumin
• 1/2 tablespoon kosher salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon lime juice — fresh

METHOD

1. Blend all ingredients together in batches in the food processor until smooth.

Rouille Dipping Sauce

By Chef Todd Leonard

INGREDIENTS

• 1 cup red pepper (finely chopped)
• 1/4 teaspoon paprika
• 1 tablespoon + 1 teaspoon rice wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons lime juice
• 2 tablespoons + 2 teaspoons olive oil
• 3 tablespoons crème fraîche

METHOD

1. In a blender, add the red pepper, paprika, rice wine vinegar, Dijon mustard, salt, black pepper, and lime juice. Blend.
2. Drip in the oil to create an emulsion.
3. Fold in and pulse the crème fraîche. Taste and adjust if needed.
4. Place in a squeeze bottle and refrigerate until serving.