Joanna Gaines Fried Chicken Recipe

When it comes to iconic Southern comfort food, the joanna gaines fried chicken recipe stands out as a true masterpiece of crispy, golden perfection. This copycat joanna gaines fried chicken recipe brings the beloved Magnolia Table experience straight to your kitchen, featuring the signature crunchy crust that made this dish famous.

The secret to joanna gaines fried chicken crunchy crust lies in a special technique that creates those irresistible craggly bits that deliver maximum crunch with every bite.

With a buttermilk marinade that tenderizes the chicken and a perfectly seasoned flour dredge enhanced by unexpected ingredients, this magnolia table fried chicken recipe transforms ordinary chicken into extraordinary comfort food that rivals any restaurant version you’ve ever tasted.

What is Joanna Gaines Fried Chicken and How Does It Taste?

Joanna Gaines southern fried chicken is a show-stopping rendition of classic Southern fried chicken that became famous at Magnolia Table, her restaurant in Waco, Texas. This crispy homemade fried chicken like magnolia table features bone-in chicken pieces soaked in tangy buttermilk, coated in a heavily seasoned flour mixture with cornstarch for extra crispiness, then fried to deep golden-brown perfection.

The taste is absolutely phenomenal-imagine incredibly juicy, tender chicken encased in an ultra-crunchy, savory crust loaded with layers of flavor from paprika, garlic, onion, and the secret ingredient: chicken bouillon powder.

Each bite delivers a satisfying crack through the craggly exterior, revealing moist, flavorful meat that practically falls off the bone. The best buttermilk fried chicken recipe achieves the perfect balance of salty, peppery, and subtly smoky notes with just enough heat to keep things interesting, making it utterly addictive and unforgettable.

Joanna Gaines Fried Chicken Recipe Ingredients

The Buttermilk Marinade:

• 8–10 pieces bone-in, skin-on chicken (mix of thighs and drumsticks; about 4 pounds total)
• 3–4 cups buttermilk (enough to fully submerge the chicken)
• 1–2 teaspoons salt
• ¼–½ cup hot sauce (optional, for extra flavor and tenderness)

For the Seasoned Dredge:

• 3 cups all-purpose flour
• ½–¾ cup cornstarch (for extra crispiness)
• 2 teaspoons baking powder
• 1–2 teaspoons paprika
• 1–2 teaspoons smoked paprika
• 1–2 teaspoons dry mustard
• 1–2 teaspoons chicken bouillon powder (the secret ingredient!)
• 1–2 teaspoons garlic powder
• 1–2 teaspoons onion powder
• 1–2 teaspoons salt
• 1–2 teaspoons black pepper
• 1 teaspoon dried thyme
• Optional: cayenne pepper for heat

For Frying:

• 6–10 cups neutral high-smoke-point oil (peanut, canola, or vegetable oil)
• Extra salt for sprinkling

To Serve (Optional):

• Ranch dressing
• Blue cheese dressing

Kitchen Utensils Needed

1. Large container or zip-top bag for marinating
2. Large wide mixing bowl for dredging
3. Wire rack and baking sheet (2 sets)
4. Heavy-bottomed pot or Dutch oven
5. Deep-fry or candy thermometer
6. Paper towels
7. Tongs
8. Whisk
9. Measuring cups and spoons

Preparation and Cooking Time

Marinating Time: 2–6 hours

Prep Time: 20 minutes

Cook Time: 40–50 minutes

Total Active Time: 60–70 minutes (plus marinating)

Servings: 4–5 people (8–10 chicken pieces)

Copycat Joanna Gaines Fried Chicken Recipe

Step 1: Marinate the Chicken in Buttermilk

Place your 8–10 pieces of bone-in, skin-on chicken (preferably thighs and drumsticks for maximum flavor) in a large container or heavy-duty zip-top bag. Pour 3–4 cups of buttermilk over the chicken, ensuring every piece is completely submerged. Add 1–2 teaspoons of salt and ¼–½ cup hot sauce if using for this joanna gaines fried chicken step by step process. Mix thoroughly so the buttermilk coats all surfaces. Spread the pieces out to avoid overcrowding. Seal the container or bag and refrigerate for 2–6 hours-the longer you marinate, the more tender and flavorful your chicken becomes. The buttermilk’s acidity breaks down proteins, creating that signature tender texture in the best buttermilk fried chicken recipe.

Step 2: Prepare the Seasoned Dredge

In a large, wide bowl that’s easy for dipping, combine 3 cups all-purpose flour, ½–¾ cup cornstarch, 2 teaspoons baking powder, paprika, smoked paprika, dry mustard, chicken bouillon powder (this is part of the joanna gaines southern fried chicken secret), garlic powder, onion powder, thyme, salt, and black pepper. Add cayenne if you want heat. Whisk everything together thoroughly to ensure all seasonings are evenly distributed throughout the flour mixture. This heavily seasoned dredge is what gives the magnolia table fried chicken recipe its incredible flavor.

Step 3: Set Up Your Dredging Stations

Organization is key when learning how to make southern fried chicken like magnolia table. Set up three distinct stations: your wet station with the marinated chicken container, your dry station with the seasoned flour bowl, and a resting station with a wire rack set over a baking sheet for the dredged pieces. Use one hand exclusively for handling wet ingredients (the buttermilk-soaked chicken) and the other hand only for dry ingredients (the flour mixture). This prevents your fingers from becoming coated in sticky, clumpy batter.

Step 4: Create the Signature Craggly Bits

This is the crucial technique for achieving the joanna gaines fried chicken crunchy crust! Scoop 2–3 tablespoons of the buttermilk marinade directly into your seasoned flour bowl. Using your dry hand, mix and squeeze the wet buttermilk into the flour, rubbing the mixture between your fingers. This creates those distinctive small clumps and craggly bits that will stick to your chicken and fry into extra-crunchy pieces. The flour should look shaggy with visible clumps throughout. If the mixture becomes too smooth while dredging, add more buttermilk and repeat this squeezing process.

Step 5: Dredge the Chicken Thoroughly

Work with one piece at a time for this copycat joanna gaines fried chicken recipe. With your wet hand, remove a chicken piece from the buttermilk, letting excess marinade drip off-shake gently but don’t wipe it completely dry. Immediately place it into the seasoned flour using your dry hand. Press, pack, and squeeze the flour mixture onto all sides of the chicken, getting into every crevice and under the skin edges. Be aggressive here-really work that flour into the chicken to build up layers and incorporate those craggly bits. Gently lift the piece, shake off any excess loose flour, and place it on the wire rack. Repeat with all remaining pieces. The chicken should look heavily coated and textured.

Step 6: Heat the Frying Oil Properly

Pour your neutral oil (peanut oil is traditional and adds wonderful flavor) into a heavy-bottomed pot or Dutch oven until it’s 2–3 inches deep. Heat over medium-high heat to 350–375°F, using a thermometer for accuracy-this is essential for crispy homemade fried chicken like magnolia table. Start slightly higher (around 365–375°F) because adding cold chicken will drop the temperature. Maintaining proper oil temperature prevents greasy, soggy coating and ensures that perfect golden-brown crust.

Step 7: Fry the Chicken in Batches

Don’t overcrowd the pot-work in batches of 3–4 pieces maximum. Start with the larger thighs since they take longest to cook. Gently lower each piece into the hot oil, waving it back and forth slightly to prevent splattering. Fry until deep golden brown, about 8–12 minutes per side depending on size. Turn the pieces carefully once or twice during cooking, being gentle to preserve those precious craggly bits. Monitor the oil temperature and adjust heat to maintain 325–350°F while frying. The chicken should sizzle steadily but not violently. Remove pieces when the crust is deeply golden and crispy, and drain briefly on paper towels. Immediately sprinkle with a pinch of salt while the chicken is hot-the salt adheres better and seasons the crust perfectly.

Step 8: Finish in the Oven for Perfect Doneness

Transfer the fried chicken pieces to a clean wire rack set over a baking sheet. Place in a preheated 350°F oven and bake for 10–20 minutes (drumsticks need less time, thighs need more) until the internal temperature reaches 165°F and juices run clear. This two-step cooking method is part of the joanna gaines fried chicken step by step technique-it ensures the chicken is cooked through without over-frying the exterior, keeping that crust perfectly crispy while guaranteeing food safety. If you stagger starting with thighs first, everything finishes around the same time.

Step 9: Rest and Serve at Peak Crispiness

Let the fried chicken rest for 3–5 minutes before serving-it will be extremely hot! Serve immediately while the crust is at peak crispiness. Transfer to a serving platter or serve straight from the wire rack. Pair with ranch dressing and blue cheese dressing as Joanna recommends, or serve with classic Southern sides. The contrast between the shattering-crisp crust and the juicy, tender meat inside is what makes this joanna gaines fried chicken absolutely unforgettable.

Customization and Pairing Ideas for Serving

1. Classic Southern Comfort Spread

Serve your magnolia table fried chicken recipe with traditional Southern sides like creamy coleslaw, buttery mashed potatoes, and fluffy buttermilk biscuits drizzled with honey. Add some mac and cheese and collard greens for a complete soul food feast. This combination honors the dish’s roots and creates a nostalgic, comforting meal that’s perfect for Sunday dinner or special family gatherings.

2. Picnic and Potluck Style

This crispy homemade fried chicken like magnolia table is absolutely perfect for outdoor gatherings. Serve it at room temperature (it stays delicious even when cooled) alongside potato salad, deviled eggs, baked beans, and corn on the cob. Pack it in a basket with checkered napkins for the ultimate picnic experience. The sturdy crust holds up beautifully for transport and outdoor serving.

3. Fried Chicken and Waffles Brunch

Elevate your brunch game by pairing the joanna gaines fried chicken with Belgian waffles, real maple syrup, and whipped honey butter. The sweet-savory combination is phenomenal, and you can add fresh berries and powdered sugar for presentation. This trendy pairing works wonderfully for weekend entertaining or special occasion brunches.

4. Spicy Hot Chicken Sandwich

Transform your joanna gaines fried chicken crunchy crust pieces into Nashville-style hot chicken sandwiches. Brush the fried chicken with a spicy cayenne butter sauce, place on toasted brioche buns with pickle slices, and top with creamy coleslaw. The contrast between the cool slaw and spicy chicken creates an addictive flavor profile that’s become a modern classic.

5. Lighter, Fresher Pairing

Balance the richness of the best buttermilk fried chicken recipe with lighter, fresher sides. Serve with a crisp green salad featuring mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette. Add grilled or roasted seasonal vegetables like zucchini, asparagus, or summer squash. This approach lets the fried chicken shine while providing refreshing contrast.

6. Game Day Feast

Make your copycat joanna gaines fried chicken recipe the star of your game day spread by serving it as “chicken tenders” (use breast pieces cut into strips with the same coating) alongside multiple dipping sauces: ranch, blue cheese, honey mustard, buffalo sauce, and comeback sauce. Add sweet potato fries and loaded nachos for the ultimate sports-watching menu.

7. International Fusion Bowl

Give your fried chicken a global twist by serving it over coconut rice with Asian-inspired sides like kimchi, quick-pickled vegetables, fresh cucumber salad, and a drizzle of sriracha mayo or gochujang aioli. This fusion approach maintains the crispy texture while introducing exciting new flavor combinations that complement the savory, seasoned crust.

Essential Tips for Perfect Joanna Gaines Fried Chicken

1. Buttermilk Marinating Time Matters

While 2 hours is the minimum for the joanna gaines southern fried chicken secret, marinating for 4–6 hours (or even overnight) produces superior results. The lactic acid in buttermilk breaks down tough muscle fibers, creating exceptionally tender meat. The longer marination also allows the salt to penetrate deeper, seasoning the chicken from the inside out. Don’t skip this step or rush it-patience here pays off tremendously in both texture and flavor.

2. The Chicken Bouillon Powder Secret

One of the true secrets to how to make southern fried chicken like magnolia table is the addition of chicken bouillon powder to the flour mixture. This concentrated seasoning adds an extra layer of savory, umami-rich chicken flavor that makes the coating taste more complex and restaurant-quality. It’s an unexpected ingredient that elevates the entire dish. Don’t substitute with regular salt-the bouillon provides a specific depth that’s crucial to the authentic flavor.

3. Master the Craggly Bits Technique

The signature texture of joanna gaines fried chicken crunchy crust comes entirely from those craggly bits created by mixing buttermilk into the flour. Don’t skip this step or do it half-heartedly. Really squeeze and rub the wet mixture into the flour between your fingers, creating visible clumps throughout. These clumps adhere to the chicken and fry into incredibly crunchy, irregular pieces that provide textural contrast. Refresh the mixture by adding more buttermilk if it smooths out while you’re working.

4. Maintain Consistent Oil Temperature

Temperature control is absolutely critical for achieving the crispy homemade fried chicken like magnolia table. Invest in a good thermometer and monitor constantly. If the oil is too hot (over 375°F), the coating burns before the chicken cooks through. If too cool (below 325°F), the chicken absorbs oil and becomes greasy instead of crispy. The ideal frying range is 325–350°F during cooking. Adjust your heat between batches and let the oil come back to temperature before adding the next batch.

5. Don’t Overcrowd the Pot

Frying too many pieces at once drops the oil temperature dramatically and causes the chicken to steam rather than fry, resulting in soggy coating. Work in small batches of 3–4 pieces maximum, depending on your pot size. There should be enough room for the oil to circulate freely around each piece. Yes, this takes longer, but the patience results in uniformly crispy, golden-brown chicken every single time.

6. Use the Two-Step Cooking Method

The combination of frying and oven-finishing is essential for the magnolia table fried chicken recipe success. Frying creates the crispy crust and golden color, while the oven ensures the thickest parts reach a safe 165°F internal temperature without over-browning the coating. This method also allows you to cook multiple batches and have everything finish simultaneously. The wire rack in the oven ensures air circulation, keeping the entire piece crispy-not just the top.

7. Salt Immediately After Frying

Season your best buttermilk fried chicken recipe with an extra sprinkle of salt immediately after removing it from the oil, while it’s still glistening. Salt adheres much better to a slightly oily surface and penetrates the crust while it’s hot. This final seasoning enhances all the flavors in the coating and provides that professional, restaurant-quality taste. Let people add more salt at the table if they prefer, but don’t skip this crucial finishing step.

Storage and Reheating Guidance

Store leftover fried chicken in an airtight container in the refrigerator for up to 3–4 days. To reheat and restore crispiness, place on a wire rack over a baking sheet and bake at 375°F for 15–20 minutes until heated through and the crust crisps up again. Avoid microwaving, which makes the coating soggy.