Here’s a classic recipe for Crispy Fried Chicken — golden, crunchy on the outside, juicy and flavorful on the inside.
🍗 Fried Chicken
🛒 Ingredients (Serves 4–6)
- 4–6 chicken pieces (drumsticks, thighs, breasts, or a mix)
- 2 cups buttermilk (for marinating)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 1½ cups all-purpose flour
- ½ cup cornstarch (optional, for extra crispiness)
- Vegetable oil for frying (enough for 1–2 inches in a skillet or pan)
👩🍳 Instructions
1️⃣ Marinate the Chicken
- In a bowl, season chicken with salt and pepper.
- Pour buttermilk over chicken. Cover and refrigerate for at least 2 hours or overnight for best results.
2️⃣ Prepare the Coating
- In a shallow dish, combine flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off, and dredge in the flour mixture.
- Press coating onto chicken to adhere well.
3️⃣ Fry the Chicken
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches, 10–15 minutes per side depending on size, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and drain on a wire rack or paper towels.
4️⃣ Serve
- Serve hot with mashed potatoes, coleslaw, or cornbread.
🔥 Tips & Variations
- Extra crispy: Double dredge — dip fried chicken back in buttermilk, then flour mixture again.
- Spicy twist: Add cayenne pepper or chili powder to the flour coating.
- Oven-finish: After frying, place chicken in a 375°F (190°C) oven for 10 minutes to ensure fully cooked and extra crispy.
- Herb flavor: Mix dried herbs (thyme, rosemary, oregano) into the flour for aromatic chicken.
- Make ahead: Marinate chicken in advance; fry just before serving.
If you like, I can provide a restaurant-style Fried Chicken recipe with perfectly crispy, golden-brown crust, juicy interior, and seasoned to perfection that rivals your favorite Southern fried chicken.
