Here’s a crispy, juicy Fried Chicken recipe—classic comfort food done right 🍗✨
Fried Chicken (Serves 4)
Ingredients
- 8 pieces chicken (drumsticks, thighs, or a mix)
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional, for color & flavor)
- 2 cups all-purpose flour
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- Oil for frying (vegetable, canola, or peanut)
Instructions
- Marinate the chicken
- In a bowl, combine chicken with buttermilk, salt, pepper, and paprika.
- Cover and refrigerate at least 1 hour, or overnight for maximum flavor and tenderness.
- Prepare coating
- In a shallow dish, mix flour, garlic powder, onion powder, and a pinch of salt & pepper.
- Coat the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in flour mixture, pressing gently to adhere.
- Optional: double-dip by dipping back into buttermilk and again in flour for extra crunch.
- Heat oil
- Pour oil into a deep skillet or Dutch oven to a depth of 1–2 inches.
- Heat to 175°C / 350°F.
- Fry the chicken
- Fry chicken in batches, skin-side down first, 10–12 minutes per side depending on size.
- Internal temperature should reach 75°C / 165°F.
- Drain on paper towels.
- Serve
- Serve hot with mashed potatoes, coleslaw, or cornbread.
Tips
- Don’t overcrowd the pan—maintains oil temperature for crispiness
- Use a thermometer to ensure chicken is fully cooked but juicy
- Rest 5 minutes before serving to lock in juices
Variations
- Spicy: Add cayenne or chili powder to flour
- Herby: Mix in dried thyme, oregano, or rosemary
- Oven-fried: Bake at 200°C / 400°F for 30–35 minutes for a lighter version
I can also give a super-crispy double-breaded version that stays crunchy for hours, like a restaurant-style fried chicken.
Do you want me to do that?
