Here’s a classic Fried Chicken recipe—crispy on the outside, juicy and tender on the inside.
Ingredients (Serves 4)
- 4–6 chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk (or milk with 1 tbsp vinegar)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Oil for frying (vegetable or canola)
Instructions
- Marinate the chicken
- Soak chicken pieces in buttermilk for at least 2 hours, or overnight in the fridge.
- This tenderizes the chicken and adds flavor.
- Prepare the coating
- In a large bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
- Coat the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge chicken in the flour mixture, pressing gently to adhere.
- Optional: double-dip by dipping back into buttermilk and flour for extra crunch.
- Heat oil
- Pour 1–2 inches of oil into a deep skillet or Dutch oven. Heat to 350°F (175°C).
- Fry the chicken
- Fry in batches, skin-side down first, about 12–15 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
- Avoid overcrowding the pan.
- Drain and rest
- Place fried chicken on a wire rack or paper towels to drain excess oil.
- Let rest 5 minutes before serving.
Tips
- Crispier coating: Add a teaspoon of cornstarch to the flour mixture.
- Season well: Salt the chicken before coating and after frying.
- Even cooking: Use bone-in pieces for juicier results; breasts cook faster, so monitor temperature.
- Optional flavors: Add cayenne, smoked paprika, or dried herbs to the flour for extra taste.
If you want, I can give a super-crispy oven-fried chicken version that uses no deep-frying but still gets golden and crunchy.
Do you want me to do that?
