Ree Drummond Fried Chicken Recipe: Pioneer Woman’s Secret to Crunchy Coating

Achieving that crispy coating without sacrificing juicy meat is what makes this fried chicken legendary. I learned early that the secret lies in the double-dipping method—first in seasoned flour, then in buttermilk, then back in flour for maximum crunch.

The key is maintaining the right oil temperature at 350°F to ensure even cooking and that perfect golden brown finish. Too hot and the outside burns before the inside cooks; too cool and you’ll end up with greasy, soggy chicken.

Each piece emerges with a shatteringly crispy crust that gives way to tender, flavorful meat. The seasoning blend is simple but effective, letting the quality of the chicken shine through.

Serve it hot for the best texture, though leftovers reheat surprisingly well in the oven. This method delivers consistent, professional results every time.

Ingredients for Fried Chicken Recipe Ree Drummond

Quality chicken and a carefully balanced seasoning blend create this iconic crispy coating every time.

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The chicken is non-negotiable here. Bone-in, skin-on thighs and drumsticks yield the juiciest results—breasts dry out too fast. Source from Whole Foods or a trusted butcher for consistent sizing. The buttermilk must be full-fat (the reduced kind lacks richness). Diamond Crystal kosher salt is standard in professional kitchens for its even distribution and clean flavor.

No buttermilk? Whole milk plus 1 tbsp vinegar per cup works in a pinch. Swap vegetable shortening for lard if you’re not strict vegetarian, but keep the smoke point high. Cayenne can be omitted for mild heat, or doubled for extra kick. The flour must be all-purpose—cake flour lacks structure. For gluten-free, use a 1:1 blend but expect slightly less crunch.

Fry in batches to avoid crowding—this keeps oil at 350°F. Leftovers reheat best on a wire rack in a 400°F oven for 15 minutes. Cooked chicken keeps 3-4 days refrigerated. Freeze uncooked, breaded pieces on a tray first to prevent sticking, then transfer to bags for up to 3 months.

Step-by-Step Instructions for Crispy Fried Chicken

This method delivers perfectly crunchy coating and juicy meat using a double-dip technique.

Step 1: Season the Flour and Prepare the Buttermilk Wash

In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp kosher salt, 1 tbsp ground black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 0.5 tsp cayenne pepper, and 1 tbsp baking powder until fully combined. The baking powder creates tiny air pockets in the coating for extra crispiness.

In a separate bowl, whisk 2 whole large eggs into 2 cups buttermilk until the mixture is smooth and homogeneous. This wash helps the flour coating adhere to the chicken while adding tenderness.

Step 2: Double-Dip the Chicken Pieces

Dredge each of the 3 lb chicken pieces in the seasoned flour, pressing firmly to ensure complete coverage. Shake off any excess flour—you want an even, thin layer, not a thick paste. This first coating creates a base for the next step.

Dip the floured chicken into the buttermilk wash, allowing any excess to drip off for 5 seconds. Then return it to the flour mixture for a second dredging. Press the flour into the chicken again, ensuring a thick, craggy coating that will crisp up beautifully when fried.

Step 3: Heat the Frying Oil

In a large, heavy-bottomed pot or Dutch oven, combine 2 cups vegetable shortening and 1 cup canola oil. The combination of fats ensures a high smoke point and optimal frying temperature. Heat the oil over medium-high heat to 350°F.

Use a deep-fry thermometer to monitor the temperature—it must stay between 340°F and 350°F for perfect frying. If the oil is too cool, the chicken will absorb grease and become soggy. If it’s too hot, the outside will burn before the inside cooks through.

Step 4: Fry the Chicken in Batches

Carefully lower 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Overcrowding lowers the oil temperature, leading to uneven cooking. Fry the chicken for 12-15 minutes, turning occasionally, until the coating is deep golden brown and crispy.

The internal temperature of the chicken should reach 165°F when measured with a meat thermometer. Dark meat pieces like thighs may take slightly longer than smaller pieces like wings. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, keeping it warm in a 200°F oven while you fry the remaining batches.

Pro Cooking Tips for Perfect Results

Thermometer is Key

I cannot stress this enough—use a deep-fry thermometer clipped to the side of your pot. The oil needs to stay at 350°F consistently. I use a Taylor Precision model from New Seasons Market—it’s affordable and reliable. 🌡️

Double-Dip Secret

Let the first flour coating sit for 5 minutes before the buttermilk dip. This creates a sticky base that holds more flour in the second dredge. Press the flour into the chicken during the second coating for that signature craggy texture.

Avoid Crowding

Fry in batches with at least 2 inches between pieces. Overcrowding drops the oil temp below 340°F, leading to greasy chicken. My 12-inch Dutch oven fits 4 pieces comfortably.

Rest Before Serving

Transfer fried chicken to a wire rack, not paper towels. This prevents the bottom from getting soggy. Rest for 5-10 minutes to let the juices settle. The coating will crisp up even more as it cools slightly.

Oil Maintenance

Between batches, skim off any loose breading with a fine-mesh skimmer. If the oil drops below 340°F, wait for it to recover before adding more chicken. I usually need to adjust the heat slightly after each batch.

Pro Tip for Crispiness

Add 1 tbsp cornstarch to your second flour dredge for extra crunch. This is a trick I picked up from a Portland food truck chef. It makes a noticeable difference in the texture. 💪

Frequently Asked Questions