Got you. Here’s a classic crispy fried chicken recipe—juicy inside, shatter-crunch outside. 🍗
Classic Crispy Fried Chicken
Ingredients
Chicken
- 1 whole chicken, cut into 8 pieces (or 3–4 lb mixed parts)
Buttermilk Marinade
- 2 cups buttermilk
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne (optional)
Seasoned Flour
- 2½ cups all-purpose flour
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne (optional)
For Frying
- Neutral oil (peanut, canola, or vegetable)
Instructions
1. Marinate (don’t skip this)
- Mix buttermilk + spices.
- Add chicken, fully coat.
- Cover and refrigerate at least 4 hours, overnight is elite.
2. Dredge
- Mix all seasoned flour ingredients.
- Take chicken out of buttermilk (don’t wipe it off).
- Dredge firmly in flour, pressing so it clings.
- Let breaded chicken rest 10–15 minutes (this helps the crust stick).
3. Fry
- Heat oil to 325–350°F (165–175°C) in a deep skillet or pot.
- Fry in batches (don’t crowd):
- Dark meat: 12–14 min
- White meat: 10–12 min
- Turn occasionally until deep golden and 165°F inside.
4. Drain + Rest
- Transfer to a rack or paper towels.
- Rest 5 minutes before eating (if you can).
Crunch Secrets (chef energy)
- Add 2 tbsp cornstarch to the flour for extra crisp.
- For mega-craggy crust: splash 2–3 tbsp buttermilk into the flour and mix into clumps before dredging.
- Season the chicken again lightly right after frying.
Want a spicy version, oven/air-fryer version, or sauce ideas (honey butter, hot sauce, Korean glaze)?
