Everyone needs a great fried chicken recipe, this is mine. I blended ideas from Ree Drummond and Laura Vitale then added my own touch to create delicious, juicy, crispy fried chicken.

Fried Chicken

Prep Time: 2 1/2 hours

Cook Time: 30 minutes

Yields: Servings vary (I got 8 this time)



2 medium sized chicken breasts

3 cloves minced garlic

1 cup of milk (normally I use buttermilk but feel free to use whatever is in the fridge)

1/3 cup buffalo sauce

2 Tbsp sriracha

1 tsp onion powder

2 tsp chili powder

1 tsp dehydrated chopped onion

2 tsp crushed red pepper

2 tsp paprika

1 1/2 tsp meat tenderizer seasoning

2 tsp garlic powder

1 tsp black pepper

1/2 tsp salt


2 cups of flour

1 tsp chili powder

1 tsp black pepper

1 tsp crushed red pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp meat tenderizer seasoning

1/2 tsp salt


  1. With a very sharp knife slice the chicken breast to be about 1/3 inch thick.


2. Put the chicken in a freezer seal bag and add in all marinade ingredients and mix around. Place in the fridge for at least 2 hours, no longer than 24 hours.


*Since the chicken is sliced so thin it will be able to absorb all of those flavors in no time

3. Get a medium skillet warming up on medium heat with about 1/2 inch of oil in the pan. Dump some of the liquid out of the chicken marinade bag, leave about 2 Tbsp of liquid in the bag. While the oil is heating up combine all of the batter ingredients in a medium bowl and dump them in to the marinade bag. Shake until well combined.


*If your chicken doesn’t have an even layer of flour coating it, add more.

4. Put two or three breasts in the pan and fry for about 2 minutes on each side or until golden brown.


*The chicken is sliced very thin so it will cook much faster than normal

*When frying large batches of chicken you want to keep it all warm right? Get a paper plate with a paper towel on it, after one batch is done wrap it in tin foil and keep it in the microwave until you are done.

Everything is done and it’s ready to serve up! It is delicious on its own but our favorite way to eat it is coated in buffalo sauce, ranch, and cheese and placed between a delicious bun.