Here’s a classic, crispy, and juicy fried chicken recipe:
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, black pepper, and cayenne.
- Dredge the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Coat each piece thoroughly in the seasoned flour.
- Optional: double-dip by dipping back into buttermilk and then flour for extra crispiness.
- Heat the oil
- Pour oil into a heavy skillet or Dutch oven to ½–1 inch depth.
- Heat over medium-high until oil reaches 350°F (175°C).
- Fry the chicken
- Fry chicken in batches, avoiding overcrowding.
- Cook 12–15 minutes per side, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain and rest
- Transfer fried chicken to paper towels to drain excess oil.
- Let rest 5 minutes before serving to lock in juices.
💡 Tips:
- Use a thermometer to maintain oil temperature—too hot burns the crust, too cool makes it greasy.
- Optional: add dried herbs like thyme or rosemary to the flour for extra flavor.
- For a lighter version, see an oven-baked crispy fried chicken recipe that’s less messy but still crunchy.
If you want, I can provide that oven-baked version next.
Do you want me to give it?
