Here’s a classic, crispy Fried Chicken recipe that’s golden on the outside and juicy inside:
Ingredients (Serves 4–6)
- 3–4 pounds chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions
- Marinate the chicken: Place chicken pieces in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 2 hours, ideally overnight.
- Prepare the flour mixture: In a shallow dish, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne if using.
- Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing lightly so it sticks.
- Heat the oil: In a large skillet or deep fryer, heat about 1–2 inches of oil to 350°F (175°C).
- Fry the chicken: Fry chicken in batches for 12–15 minutes (depending on size) until golden brown and cooked through (internal temperature 165°F / 74°C). Turn occasionally for even browning.
- Drain and rest: Remove chicken and place on a wire rack or paper towels to drain excess oil. Let rest 5 minutes before serving.
Tips
- For extra crispy chicken, double-dip: after first flour coating, dip back in buttermilk and then flour again.
- Don’t overcrowd the pan—fry in batches to keep oil temperature steady.
- Use a thermometer to ensure the oil stays around 350°F (175°C) for perfect cooking.
If you want, I can also give you a buttermilk brine + oven-fried version that’s easier and less messy but still super crispy. Do you want that version?
