Here’s a classic Fried Chicken recipe—crispy on the outside, juicy on the inside. 🍗
Ingredients
- 4–6 chicken pieces (drumsticks, thighs, or wings)
- 2 cups buttermilk (or milk with 1 tbsp vinegar)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp garlic powder (optional)
- 1–2 cups all-purpose flour
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Marinate the Chicken
- Place chicken pieces in a bowl and pour over buttermilk.
- Add half the salt, pepper, and spices.
- Cover and refrigerate at least 1 hour (overnight is best).
2. Prepare for Frying
- In a shallow dish, mix flour with remaining salt, pepper, and spices.
- Remove chicken from buttermilk and dredge thoroughly in flour.
3. Fry the Chicken
- Heat oil in a deep skillet or Dutch oven to 175°C (350°F).
- Fry chicken pieces in batches for 10–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C).
4. Drain and Serve
- Place fried chicken on paper towels to drain excess oil.
- Serve hot with sides like mashed potatoes, coleslaw, or biscuits.
✅ Tips:
- For extra crispy coating, double-dip: dredge in flour, dip back into buttermilk, then dredge in flour again.
- Keep oil temperature steady to avoid greasy chicken.
- Add cayenne pepper for a spicy kick.
If you want, I can also give a southern-style extra-crispy fried chicken recipe that’s restaurant-quality.
