Here’s a crispy, juicy Fried Chicken recipe with classic seasoned coating and tender meat inside.
🍗 Classic Fried Chicken
Ingredients (Serves 4)
Chicken:
- 3–4 lbs bone-in chicken pieces (thighs, drumsticks, breasts, wings)
Buttermilk Marinade:
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
Flour Coating:
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne (optional)
For Frying:
- Vegetable oil (enough for 2–3 inches in pan)
Instructions
1️⃣ Marinate the Chicken
- Mix buttermilk with seasonings.
- Submerge chicken in mixture.
- Cover and refrigerate at least 4 hours, preferably overnight.
2️⃣ Prepare Coating
- In a large bowl, mix flour and all seasonings.
3️⃣ Dredge
- Remove chicken from buttermilk (let excess drip off).
- Dredge thoroughly in seasoned flour.
- Press flour onto chicken for a thicker crust.
- Let coated chicken rest 10–15 minutes before frying (helps crust stick).
4️⃣ Fry
- Heat oil to 350°F (175°C).
- Fry in batches, skin side down first.
- Cook 12–15 minutes, turning occasionally.
- Internal temperature should reach 165°F (74°C).
- Drain on wire rack (not paper towels for best crispiness).
Tips for Extra Crispy Chicken
- Double-dip: After first flour coat, dip back in buttermilk and flour again.
- Add 1–2 tbsp cornstarch to flour for extra crunch.
- Keep oil temperature steady to avoid greasy chicken.
Oven-Fried Option (Lighter Version)
- Preheat oven to 425°F.
- Place coated chicken on wire rack over baking sheet.
- Spray lightly with oil.
- Bake 35–45 minutes until crispy and cooked through.
If you’d like, I can also give you a Southern-style spicy Nashville hot fried chicken version with the signature spicy oil sauce.
