The Best Fried Chicken (Roscoes Copycat)

This Fried Chicken is a game changer! Crispy, juicy, and packed with flavor, it’s sure to impress everyone at your table!

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Prep Time 2

Cook Time 15

Total Time 2 15

Servings: 4 servings

Course: Main Course

Cuisine: American

For the Chicken:

2 pounds chicken thighs and legs Bone-in pieces work best for flavor and moisture.
3 cups buttermilk Helps tenderize the chicken and add richness.
2 cups self-rising flour Provides a crispy coating.
2 tablespoons seasoning salt Adds a savory depth to the breading.
2 tablespoons salt For seasoning the chicken.
1 teaspoon Louisiana chicken seasoning For a little kick.
1 tablespoon garlic powder Enhances the flavor profile.
1 tablespoon onion powder Complements the garlic.

Instructions:

Start by combining the chicken thighs and legs in a large bowl. Pour in the buttermilk, and add a sprinkle of salt and pepper. Cover and refrigerate for at least 2 hours, ideally overnight.
In another bowl, combine the self-rising flour, seasoning salt, additional salt, Louisiana chicken seasoning, garlic powder, and onion powder. Mix well.
In your deep frying pan or Dutch oven, pour enough oil to cover the bottom by about 1-2 inches and heat until it reaches 350°F (175°C).
Remove the chicken from the fridge, let excess buttermilk drip off, and dredge each piece in the seasoned flour mixture. Shake off excess flour.
Carefully place the chicken pieces in the hot oil, frying in batches for about 12-15 minutes until golden brown and cooked through.
Transfer cooked chicken to a wire rack lined with paper towels to drain excess oil. Let it rest before serving.