There’s something undeniably comforting about a plate of crispy fried chicken. It’s the kind of dish that brings back memories of family gatherings, backyard barbecues, and lazy Sunday dinners. When it comes to fried chicken, there’s one name that stands out: Roscoe’s House of Chicken and Waffles. This iconic eatery in Los Angeles has perfected the art of frying chicken, and today, I’m excited to share my take on their famous dish with you. Get ready to indulge in The Best Fried Chicken (Roscoes Copycat) that will have your taste buds dancing with joy.

What Sets This Recipe Apart

This recipe is all about achieving that perfect balance of crispy, golden-brown skin, and juicy, tender meat. The secret lies in the marinade and the seasoning blend. Soaking the chicken in buttermilk not only tenderizes the meat but also infuses it with flavor. The combination of self-rising flour and seasonings ensures a crispy coating that rivals any restaurant. Plus, using chicken thighs and legs keeps the meat juicy and flavorful, making this dish a surefire hit for any occasion.

Shopping List

2 pounds chicken thighs and legs
3 cups buttermilk
Salt and pepper (to taste)
2 cups self-rising flour
2 tablespoons seasoning salt
2 tablespoons salt
1 teaspoon Louisiana chicken seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
Oil for frying (such as vegetable or canola oil)

Prep & Cook Tools

Large mixing bowl – for marinating the chicken in buttermilk.
Deep frying pan or Dutch oven – for frying the chicken evenly.
Cooking thermometer – to ensure the oil is at the right temperature.
Wire rack – for draining excess oil from the fried chicken.
Measuring cups and spoons – for accurate ingredient measurements.

From Start to Finish: The Best Fried Chicken (Roscoes Copycat)

Step 1: Marinate the Chicken

Begin by placing the chicken thighs and legs in a large mixing bowl. Pour the buttermilk over the chicken, ensuring each piece is fully submerged. Season with a pinch of salt and pepper, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight if you have the time. This step is crucial as it allows the flavors to penetrate the meat and keeps it moist during frying.

Step 2: Prepare the Flour Coating

In another mixing bowl, combine the self-rising flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder, and onion powder. Mix well until all the seasonings are evenly distributed throughout the flour. This flavorful blend will give your chicken that signature taste.

Step 3: Heat the Oil

In a deep frying pan or Dutch oven, add enough oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature; this step is vital for achieving that crispy exterior.

Step 4: Coat the Chicken

Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. Shake off any excess flour before placing the chicken in the hot oil.

Step 5: Fry the Chicken

Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy. Use tongs to turn the chicken as needed for even cooking.

Step 6: Drain and Serve

Once the chicken is cooked, transfer it to a wire rack to drain excess oil. Allow it to cool slightly before serving. Pair your The Best Fried Chicken (Roscoes Copycat) with fluffy waffles and a drizzle of maple syrup, or simply enjoy it on its own with your favorite dipping sauces.

Holiday-Friendly Variations

Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
Incorporate herbs like thyme or rosemary into the seasoning for a fresh flavor.
Try a buttermilk ranch marinade for a different twist.
Serve with a side of coleslaw or baked beans for a complete meal.

Behind-the-Scenes Notes

When preparing The Best Fried Chicken (Roscoes Copycat), it’s important to remember that a good fry requires patience. Make sure your oil temperature is consistent to avoid soggy or burnt chicken. If you have leftovers (which is rare!), they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for the best results, restoring that crispy texture.

Save It for Later

This recipe is perfect for meal prep or entertaining. If you’re planning a gathering, you can double or triple the recipe to serve a crowd. The fried chicken can be made ahead of time and kept warm in a low oven (around 200°F or 93°C) until ready to serve. Just be sure to enjoy it fresh for the best flavor and texture!

Troubleshooting Q&A

Why is my fried chicken not crispy?

The oil temperature might have been too low, causing the chicken to absorb more oil instead of frying. Make sure your oil is at 350°F (175°C) before frying.

How do I know when the chicken is done cooking?

Use a meat thermometer to check the internal temperature. The chicken should reach 165°F (75°C) for safe consumption.

Can I use chicken breasts instead of thighs and legs?

Yes, but chicken breasts may dry out more easily. If you prefer white meat, consider brining the breasts beforehand or adjusting the cooking time to prevent dryness.

What can I serve with fried chicken?

Fried chicken pairs beautifully with classic sides such as coleslaw, mashed potatoes, corn on the cob, or, of course, waffles and syrup for a sweet twist!

Before You Go

This recipe for The Best Fried Chicken (Roscoes Copycat) is sure to become a staple in your kitchen. With its irresistible crunch and flavorful meat, it’s a dish that brings joy to any table. Whether you’re cooking for a special occasion or just because, this fried chicken will impress family and friends alike. Don’t forget to share your delicious results with us! Happy frying!