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National Fried Chicken Day Recipe

There are food holidays—and then there’s National Fried Chicken Day. Golden, crunchy, juicy, and downright irresistible, fried chicken has earned its spot in the comfort food hall of fame. And if you’re looking for an excuse to fire up the skillet (or deep fryer), this is it.

In honor of the big day, we’re sharing a crave-worthy fried chicken recipe that hits all the right notes: crispy on the outside, tender on the inside, and packed with flavor in every bite. It’s the kind of dish that brings people together, whether you're hosting friends or just treating yourself to something special.

We’ll also throw in a few pairing tips—because nothing goes better with fried chicken than a perfectly chilled glass of wine. Yes, wine. Trust us.

Let’s get into it. It’s time to fry, feast, and toast to one of the greatest dishes ever made.

Crispy Buttermilk Fried Chicken Recipe

Ingredients

For the buttermilk brine:

  • 2 cups buttermilk
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 whole chicken, cut into 8–10 pieces (or 3–4 lbs of your favorite bone-in cuts)

For the flour coating:

  • 2 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • ½ tsp cayenne (optional, for heat)
  • 1 tsp dried thyme or oregano

For frying:

  • Vegetable or peanut oil (enough for frying, about 1½–2 inches deep in your pan)

Instructions

  1. Brine the Chicken: In a large bowl or zip-top bag, whisk together the buttermilk, salt, pepper, and spices. Add chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
  2. Dredge and Coat: In a shallow dish, mix the flour with the salt, spices, and herbs. Remove chicken from the brine, letting the excess drip off, then dredge each piece in the seasoned flour. Press gently to ensure it sticks. Set aside on a wire rack while the oil heats.
  3. Fry to Perfection: Heat oil in a heavy-bottomed skillet or Dutch oven to 325°F. Fry the chicken in batches, skin-side down first, turning occasionally for even browning. Cook 12–15 minutes for dark meat, 10–12 for white, or until golden brown and cooked through (internal temp should reach 165°F).
  4. Rest and Serve: Transfer fried chicken to a clean wire rack or paper towel-lined plate. Let it rest for 5–10 minutes before serving—this helps keep the crust crispy and lets the juices settle.

What Wine Pairs with Fried Chicken? Try Pinot Noir or Chardonnay

Fried chicken might not be the first dish that comes to mind when you think of wine pairings—but once you try it with a chilled glass of Siduri, there’s no going back.

Siduri Pinot Noir

Light enough to stay refreshing, yet structured enough to stand up to the richness of fried chicken, Siduri Pinot Noir is a natural fit. The wine’s bright cherry and raspberry notes cut through the fat, while its silky texture and subtle spice complement the seasoning in every crispy bite. Serve it slightly chilled for maximum impact—it’s an unexpected but seriously satisfying match.

Siduri Chardonnay

If you lean white, Chardonnay is a classic counterpoint to fried foods. Siduri’s take on Chardonnay offers fresh acidity with just enough roundness to echo the buttermilk brine and golden crust. It’s vibrant, clean, and refreshing—exactly what you want after a bite of hot, crunchy chicken. Bonus: it also plays beautifully with all the sides, from slaw to biscuits.

Whether you’re team red or team white, both of these Siduri wines bring something special to the table. Fried chicken has never sipped so well.

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