🍗 Classic Fried Chicken (Old-School Style)
Crispy on the outside, juicy on the inside—this is the traditional method many Southern cooks use.
🧾 Ingredients
For the chicken
- 1 whole chicken cut into pieces (or 1–1.5 kg / 2–3 lb chicken parts)
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
For the coating
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- ½ tsp onion powder
For frying
- Vegetable oil, peanut oil, or canola oil
👩🍳 Instructions
1. Marinate the Chicken
- In a bowl mix buttermilk, salt, pepper, paprika, and garlic powder.
- Add chicken pieces and coat well.
- Cover and refrigerate at least 2 hours (overnight is even better).
2. Prepare the Flour Coating
In a large bowl combine:
- Flour
- Salt
- Pepper
- Paprika
- Cayenne
- Onion powder
Mix well.
3. Coat the Chicken
- Remove chicken from buttermilk.
- Dredge each piece in the seasoned flour.
- Press the flour onto the chicken to help create a crispy crust.
4. Heat the Oil
- Heat about 5–7 cm (2–3 inches) of oil in a deep skillet or pot to 175°C (350°F).
5. Fry
- Carefully place chicken in the hot oil (do not overcrowd).
- Fry 12–15 minutes, turning occasionally.
- Chicken should be golden brown and cooked through (internal temp about 75°C / 165°F).
6. Drain
- Place fried chicken on a wire rack or paper towels to drain excess oil.
🍽️ Serve With
Classic sides:
- Mashed potatoes
- Coleslaw
- Biscuits
- Cornbread
- Mac and cheese
⭐ Extra Crispy Tip:
Double-dip the chicken: flour → buttermilk → flour again before frying.
If you want, I can also show you:
- 🔥 KFC-style fried chicken seasoning
- 🍗 Super crispy Korean fried chicken
- 🍳 How to make fried chicken in an air fryer.
