Stirring the Pot: GZ's Tips for The Ultimate Fried Chicken
A Year-Round Crowd Pleaser
August 18, 2025
Hi, everyone!
There’s something magical about fried chicken. Done right, it’s golden, shatteringly crisp on the outside, and juicy, tender perfection on the inside. My ultimate crispy fried chicken is a recipe that is well-worth perfecting—it’s a masterclass in seasoning, texture, and flavor that you will come back to time and time again. The Old Bay brings that unmistakable savory depth that we all love, the buttermilk tenderizes every bite, and the thyme-infused oil and finishing of my Greek flaked salt takes it over the top.
This is the kind of dish that gathers people around the stove while you’re cooking and certainly makes them lean in for seconds—whether you’re serving it at a summer picnic, a Sunday supper, or straight from the skillet while it’s still too hot to handle, this fried chicken is pure joy. Read on, watch the video linked below, and I’ll show you exactly how to get that signature crunch and flavor every single time.
The Ultimate Crispy Fried Chicken
INGREDIENTS
Serves 5-6
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INSTRUCTIONS
Marinate the chicken: Place the chicken pieces in a large freezer bag or bowl. Add the buttermilk and seal the bag or cover the bowl with plastic wrap, making sure the chicken is well coated. Refrigerate for 24 to 36 hours.
Bring to room temperature: Remove the chicken from the refrigerator and let sit at room temperature for 1 hour.
Prepare the coating: In a large bowl, combine the flour with the Old Bay, garlic powder, paprika, kosher salt and cracked black pepper. Whisk to mix well.
Dredge the chicken: Using tongs, remove chicken one piece at a time from the buttermilk, letting excess drip off, and place in the flour mixture to coat thoroughly. Place coated chicken on a wire rack. Repeat with remaining pieces. Let the coated chicken rest for 30 minutes to help the crust adhere.
Heat the oil: Fill a 12-inch deep-sided cast-iron skillet about two-thirds full of avocado oil. Heat the oil to 390°F (it will drop to around 350–370ºF when the chicken is added). The best way to monitor the oil temperature is with a digital candy thermometer.
Fry the chicken: Carefully place half of the chicken pieces into the hot oil so the oil comes at least two-thirds up the sides of the chicken; it can be fully submerged as well. Maintain an oil temperature of around 350°F. Fry for about 6 minutes, then flip and cook another 6–9 minutes, depending on the size of the pieces, until golden brown and cooked through. Test the center of the chicken with an internal thermometer — it should read 165ºF.
Finish with thyme: In the last 30 seconds of frying, add the fresh thyme sprigs to the oil for extra flavor. Repeat the frying process with the remaining chicken.
Serve: Transfer chicken to a rack to drain. Sprinkle lightly with flakey salt and extra Old Bay seasoning before serving.
Pro Tips
Allow the chicken to come to room temperature before frying. This ensures each piece cooks evenly throughout.
Keep extra oil nearby in case the temperature climbs too high—you can always add room-temperature oil to cool it down.
Keep the fried chicken warm and crispy in an oven set to 200ºF while you finish frying the remaining pieces.
Equipment Used
Large bowl
Small prep bowls
Tongs
12-inch deep-sided cast iron skillet
Spider strainer
Baking sheet
Cake racks
Digital candy thermometer
News & Events
ANNOUNCEMENT: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new menu and delivery model. Learn more here.
Gourmet Gift Idea
Zakarian Red Wine Vinegar
Made from an ancient recipe, this refined and intense vinegar has a clean and balanced flavor, produced exclusively from red grapes grown in the fertile Messinian Valley and throughout the Peloponnese in Greece. Enhance the flavor of any dish or use in your favorite vinaigrette recipe for a unique and elevated culinary experience.