statler chicken recipe
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The Best statler chicken recipe
I’ve made Statler chicken more times than I can count, and it’s one of those recipes that just works every single time. It’s simple, flavorful, and always gets a thumbs-up from my kids, which is saying something because they’re picky eaters. The best part? It’s quick enough for a weeknight but still feels special enough for Sunday dinner or when we have friends over. The crispy coating gives it that satisfying crunch, while the seasoning—garlic, paprika, a little cayenne—adds just the right amount of warmth without being overpowering.
What I love most about this recipe is how versatile it is. You can serve it with roasted veggies, mashed potatoes, or even a fresh salad, and it never feels out of place. Plus, it’s a healthier take on fried chicken because you’re baking it instead of deep-frying, so you get all the flavor without the extra grease. My husband always asks for seconds, and my youngest has even started helping me coat the chicken before it goes in the oven—it’s become a little family tradition. If you’re looking for a go-to recipe that’s easy, delicious, and always a hit, this is the one.
Statler’s Famous Fried Chicken
4.6 from 1577 votes
A crispy, golden-brown fried chicken recipe inspired by the legendary Statler Hotel. This dish features a perfectly seasoned coating and juicy meat, delivering a satisfying crunch with every bite.
Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal
🥘Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
For the Coating
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional for heat)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
For Frying
- 2 cups buttermilk
- 2 large eggs
- Vegetable oil (for frying, about 2-3 cups)
👨🍳Directions
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1 In a large bowl, whisk together buttermilk and eggs until well combined. Season the chicken pieces with salt, black pepper, and paprika, then submerge them in the buttermilk mixture. Cover and refrigerate for at least 1 hour (or up to 4 hours for extra tenderness).
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2 In a separate bowl, combine flour, garlic powder, onion powder, cayenne pepper (if using), thyme, oregano, salt, and black pepper. Mix well to create the coating.
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3 Heat about 1.5 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
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4 Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere the coating evenly. Shake off any excess.
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5 Carefully place the coated chicken in the hot oil, skin-side down. Fry in batches to avoid overcrowding, cooking for 12-15 minutes or until golden brown and internal temperature reaches 165°F (74°C). Turn occasionally for even cooking.
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6 Transfer fried chicken to a plate lined with paper towels or a wire rack to drain excess oil. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Whisk
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Plate or wire rack
📊Nutrition Facts (per serving)
🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 28g
📝Notes
Tips: For extra crispiness, double-dredge the chicken by dipping it back into the buttermilk mixture after the first coating, then into the flour again. Keep fried chicken warm in a 200°F (95°C) oven while frying the remaining batches.
Watch Video Of How Statler’s Famous Fried Chicken Works
This Statler chicken recipe is one I always keep in my back pocket because it’s simple, reliable, and always disappears fast. The crispy coating and juicy meat make it a crowd-pleaser whether it’s a weeknight dinner or a big family cookout, and the leftovers (if there are any) reheat perfectly. If you want a dish that’s easy to scale up and guaranteed to satisfy, this is the one to make.
