Ah yes—fried chicken 🍗—crispy, golden, juicy perfection. Here’s a classic recipe that’s crunchy on the outside and tender on the inside.
🍗 Classic Fried Chicken
Ingredients (4–6 servings)
Chicken:
- 3–4 lbs chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
Flour Coating:
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
For Frying:
- Vegetable oil or peanut oil, enough to fill ½ of a deep skillet or Dutch oven (~2–3 inches deep)
Instructions
- Marinate the chicken
- In a bowl, mix chicken with buttermilk, 1 tsp salt, and ½ tsp pepper.
- Cover and refrigerate at least 2 hours (or overnight for maximum tenderness).
- Prepare the coating
- In a large bowl, combine flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Dredge the chicken
- Remove chicken from buttermilk, shake off excess.
- Dredge in seasoned flour, pressing lightly to adhere.
- For extra crunch, dip back in buttermilk and flour again (double dredge).
- Heat the oil
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Use a thermometer if possible; proper temperature = crispy, not greasy.
- Fry the chicken
- Fry in batches, skin side down first, 12–15 min per side depending on size.
- Internal temperature: 165°F (74°C).
- Drain on a wire rack or paper towels.
Tips
- Don’t overcrowd the pan: Oil temp will drop, making chicken greasy.
- Keep warm: Place cooked chicken in a 200°F oven while frying remaining pieces.
- Flavor twist: Add herbs (thyme, rosemary) to the flour mix or oil for extra aroma.
If you want, I can give a “crispy-but-light, extra-crunchy buttermilk fried chicken” method that rivals restaurant fried chicken without soaking in oil forever. Do you want that version?
