Here’s a classic crispy fried chicken recipe that’s golden, crunchy, and juicy on the inside:
Crispy Fried Chicken
Serves: 4–6
Ingredients
- 3–4 pounds chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil for frying (enough for ½–1 inch depth)
Instructions
- Marinate the chicken
- Place chicken pieces in a large bowl and cover with buttermilk.
- Refrigerate for at least 1 hour, or overnight for best flavor and tenderness.
- Prepare the coating
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Dredge the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Coat each piece thoroughly in the seasoned flour.
- Heat the oil
- Pour oil into a heavy skillet or Dutch oven to about ½–1 inch deep.
- Heat over medium-high heat until oil reaches 350°F (175°C).
- Fry the chicken
- Fry chicken in batches, being careful not to overcrowd the pan.
- Cook 12–15 minutes per side, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain and serve
- Remove chicken and drain on paper towels.
- Let rest 5 minutes before serving.
💡 Tips:
- For extra crispiness, double-dip: dip chicken back into buttermilk and then flour again before frying.
- Use a thermometer to maintain oil temperature—too hot burns the coating, too cool makes it greasy.
- Add fresh herbs like thyme or rosemary to the oil for subtle flavor.
If you want, I can also give a oven-baked “crispy” fried chicken version that’s lighter but still crunchy.
Do you want me to share that version?
