Mom’s 5 Best Home Made Fried Chicken Recipes From Her Secret Forbidden Journal

You know that kind of fried chicken that makes the room go quiet for a second bite? That’s Mom’s. Crispy in all the right places, juicy every time, and seasoned like she’s got a secret hotline to flavor. I grew up watching her tweak, taste, and smile knowingly, so I decided to try them all myself where I found the recipes on her forbidden Journal.

 

1. Buttermilk Crispy Classic That Stays Juicy for Days

This is the “gold standard” fried chicken—what you bring to picnics, tailgates, and late-night cravings. The buttermilk brine keeps the meat insanely tender while the double-dip dredge builds that shatteringly crisp crust. It’s simple, nostalgic, and hits every single time.

Ingredients:

• 3 lbs bone-in chicken (drumsticks and thighs work best)
• 2 cups buttermilk
• 2 tsp hot sauce (optional, but recommended)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp kosher salt
• 1 1/2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Neutral oil for frying (peanut, canola, or vegetable)

Instructions:

1. Brine the chicken: In a large bowl, whisk the buttermilk and hot sauce. Add chicken, toss to coat, cover, and refrigerate for 4–12 hours.
2. Make the dredge: Mix flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a shallow dish.
3. Heat oil: Fill a Dutch oven or deep skillet with 1 1/2 inches of oil. Heat to 325°F.
4. Dredge: Shake off excess buttermilk. Press each piece into the flour mix. Dip back into buttermilk quickly, then coat again in flour for a thicker crust. Rest on a rack 10 minutes.
5. Fry: Work in batches. Fry 12–15 minutes for thighs/drums (8–10 for wings), turning occasionally, until deep golden and internal temp hits 165°F.
6. Rest: Drain on a rack over a sheet pan. Sprinkle with a pinch of salt while hot.

Serve with honey, hot sauce, and a crunchy slaw. For extra-craggy crust, add 2 tablespoons of vodka to the buttermilk—wild, but it evaporates fast and boosts crunch. Leftovers? Pop into a 400°F oven for 8 minutes to revive the crisp.

2. Nashville Hot Heatwave (With a Sweet-Heat Kick)

If you like flavor that smacks back—this is your move. Smoky, fiery, and slightly sweet, Nashville hot chicken is a crispy base drenched in a spicy oil that’ll have you licking your fingers. Make it mild or go full dragon; you’re in charge.

Ingredients:

• 2 lbs chicken tenders or bone-in thighs
• 1 1/2 cups buttermilk
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp kosher salt
• 1 tsp black pepper
• Neutral oil for frying
• Spicy Hot Oil:
• 1/2 cup frying oil (scooped from the pot, post-fry)
• 2–3 tbsp cayenne pepper (adjust to heat level)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Pinch of salt

Instructions:

1. Marinate: Combine buttermilk and hot sauce. Add chicken, chill 1–4 hours.
2. Dredge: Mix flour, cornstarch, salt, and pepper. Coat chicken, rest 10 minutes on a rack.
3. Fry: Heat oil to 340°F. Fry tenders 6–8 minutes (thighs 12–14), until golden and 165°F inside. Drain on a rack.
4. Make hot oil: In a heatproof bowl, whisk cayenne, brown sugar, smoked paprika, garlic powder, onion powder, and salt. Carefully ladle in 1/2 cup hot frying oil and whisk until smooth.
5. Brush: Generously brush or spoon the hot oil over fried chicken until glossy and angry red.

Serve on white bread with pickle chips—classic. Dial down to 1 tbsp cayenne for medium heat, or add a splash of honey for a gorgeous sweet burn. Pro tip: sprinkle with sesame seeds for a subtle toasty crunch.

3. Extra-Crunch Cornflake Crunchers Your Kids Will Devour

These are weeknight heroes—light, loud crunch with a kid-approved flavor. Cornflakes add cartoon-level crispiness and a playful vibe, while a quick seasoning keeps it grown-up friendly. Bonus: they fry faster and reheat like champs.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup buttermilk or whole milk
• 1 egg
• 4 cups cornflakes, lightly crushed
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• Neutral oil for shallow frying

Instructions:

1. Prep coating: In one bowl, whisk buttermilk and egg. In another, combine flour, salt, garlic powder, paprika, and pepper. Place crushed cornflakes in a third bowl.
2. Coat: Dip chicken in flour, then in the buttermilk-egg mix, then roll in cornflakes, pressing to adhere. Rest 10 minutes.
3. Fry: Heat 1/2 inch oil in a large skillet to 350°F. Fry pieces 3–4 minutes per side until deeply golden and 165°F internal.
4. Drain: Transfer to a rack and sprinkle a pinch of salt while hot.

Serve with honey-mustard or a zippy ranch. Want oven-baked? Spray with oil and bake at 425°F for 15–18 minutes, flipping once—still crispy. Add grated Parmesan to the cornflakes for a savory twist, or swap paprika for chili powder for a mild kick.

4. Garlic-Herb Skillet Fry With Lemon Butter Drizzle

This one’s for when you want fried chicken that feels fancy without the fuss. It’s pan-fried with fragrant herbs, then finished with a quick lemon-butter drizzle that makes the whole kitchen smell like a bistro. Bright, crispy, and seriously elegant.

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried parsley
• Neutral oil for shallow frying
• Lemon Butter:
• 2 tbsp unsalted butter
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 clove garlic, finely grated
• Pinch of red pepper flakes (optional)
• Chopped fresh parsley, for garnish

Instructions:

1. Season chicken with salt and pepper. Pour buttermilk over and marinate 30 minutes (or up to 4 hours).
2. Combine flour, cornstarch, garlic powder, thyme, oregano, and parsley. Dredge chicken, pressing well; rest 10 minutes.
3. Heat 1/2 inch oil in a cast-iron skillet to 325°F. Fry thighs skin-side down first, 6–7 minutes; flip and cook 6–8 minutes more until 165°F and golden.
4. Make lemon butter: In a small pan, melt butter with lemon zest, lemon juice, garlic, and red pepper flakes for 30–60 seconds.
5. Drizzle: Spoon lemon butter over hot chicken and sprinkle with fresh parsley.

Serve with roasted potatoes or a crisp salad. For extra perfume, toss a smashed garlic clove and a sprig of rosemary into the oil while frying—remove before they burn. If you like more tang, finish with an extra squeeze of lemon at the table.

5. Korean-Style Double-Fried Wings With Sticky Gochujang Glaze

Meet the wing that vanishes first. Double-frying makes them ultra-crisp, and the glaze is sweet, spicy, and slightly smoky from gochujang. They’re party-perfect and dangerously snackable—don’t say I didn’t warn you.

Ingredients:

• 2 lbs chicken wings, flats and drums separated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• Neutral oil for deep frying
• Glaze:
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Sesame seeds and sliced scallions, for garnish

Instructions:

1. Pat wings dry, then season with salt and pepper. Toss with cornstarch and flour until evenly coated. Rest 10 minutes.
2. First fry: Heat oil to 325°F. Fry wings in batches 6–8 minutes until pale golden. Drain on a rack.
3. Make glaze: In a small saucepan, whisk gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer 2–3 minutes until glossy.
4. Second fry: Increase oil to 375°F. Fry wings again 2–3 minutes until deeply crisp.
5. Toss: Put wings in a bowl, pour over glaze, and toss to coat. Finish with sesame seeds and scallions.

Serve with quick pickles or a crunchy cucumber salad. Want extra heat? Add a teaspoon of gochugaru to the glaze. For a gluten-free twist, swap soy sauce for tamari and use all cornstarch in the dredge.

Frying Tips From Mom (Because She’s Always Right)

• Keep the oil steady: Aim for 325–350°F. Too hot burns the crust, too cool makes it greasy.
• Don’t crowd the pot: It drops the temp and messes with crispness. Fry in batches.
• Use a rack, not paper towels: Racks keep the crust from steaming and going soggy.
• Season while hot: A final pinch of salt right out of the oil is magic.

There you go, our five fried chicken winners straight from Mom’s forbidden food journal. Pick one, heat the oil, and prepare for the kind of crunchy, juicy bite that makes everyone at the table grin. Seriously, once you nail these, take a bow… then pass the hot sauce.