Here’s a classic, crispy Fried Chicken recipe — juicy on the inside, golden and crunchy on the outside.
🍗 Classic Fried Chicken
Ingredients (Serves 4–6)
- 4–6 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 1 tsp salt (for soaking)
- 1 tsp black pepper
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions
1️⃣ Marinate the Chicken
- Rinse and pat chicken pieces dry.
- Season with 1 tsp salt and ½ tsp pepper.
- Place in a bowl and pour buttermilk over the chicken.
- Cover and refrigerate for at least 2 hours, preferably overnight.
2️⃣ Prepare the Coating
- In a large shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne pepper, and remaining ½ tsp salt and pepper.
3️⃣ Coat the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing lightly to coat thoroughly.
- For extra crunch, double dredge: dip back in buttermilk, then again in flour.
4️⃣ Fry the Chicken
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C) — enough to submerge half the chicken pieces.
- Fry chicken in batches to avoid overcrowding.
- Cook 12–15 minutes per side (depending on size) until golden brown and internal temp reaches 165°F (74°C).
- Drain on paper towels.
5️⃣ Serve
- Serve hot with mashed potatoes, coleslaw, biscuits, or your favorite sides.
💡 Tips
- Use a thermometer to maintain oil temperature — too hot will burn the coating; too low makes it greasy.
- Let chicken rest 5 minutes after frying for juicier meat.
- Add herbs (thyme, rosemary) to the flour for extra flavor.
- For extra crispiness, refrigerate coated chicken for 30 minutes before frying.
If you want, I can also give you a oven-baked “fried” chicken version that’s crispy but uses less oil.
Do you want that version?
