Crispy Fried Chicken, the BOBB Way

Featuring ALL DAY EVERYTHING

There’s nothing complicated about great fried chicken — but there is a right way to season it. This recipe is all about balance: crispy on the outside, juicy on the inside, and seasoned all the way through using ALL DAY EVERYTHING.

Instructions

1. Season the Chicken

   Pat chicken dry and coat generously with ALL DAY EVERYTHING. Let it sit 30 minutes (or overnight for a deeper flavor).

   
   

2. Soak

   Mix buttermilk with additional seasoning. Submerge chicken and refrigerate for at least 1 hour.

   
   

3. Prepare Dredge

   Combine flour and ALL DAY EVERYTHING in a shallow bowl.

   
   

4. Dredge

   Remove the chicken from the buttermilk, let the excess drip off, and coat it thoroughly in seasoned flour. Press flour into the chicken for extra crunch.

   
   

5. Rest

   Let the dredged chicken rest 10–15 minutes before frying — this helps the coating stick.

   
   

6. Fry

   Heat oil to 350°F. Fry chicken in batches until golden brown and internal temperature reaches 165°F.

   
   

7. Rest & Serve

   
   

   Drain on a rack or paper towels. Serve hot.