Here’s a classic, crispy, and juicy fried chicken recipe you can make at home:
Crispy Fried Chicken
Serves: 4–6
Ingredients
- 3–4 pounds chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil for frying (enough for ½–1 inch depth in skillet)
Instructions
- Marinate the chicken
- Place chicken pieces in a large bowl and pour buttermilk over them.
- Cover and refrigerate for at least 1 hour, preferably overnight. This tenderizes and flavors the chicken.
- Prepare the flour coating
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Dredge the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Coat each piece thoroughly in the seasoned flour. For extra crunch, double-dip by dipping back in buttermilk and then flour again.
- Heat the oil
- Pour oil into a heavy skillet or Dutch oven (about ½–1 inch deep).
- Heat over medium-high until it reaches 350°F (175°C).
- Fry the chicken
- Fry chicken in batches, avoiding overcrowding.
- Cook 12–15 minutes per side, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain and rest
- Transfer fried chicken to paper towels to drain excess oil.
- Let rest 5 minutes before serving to lock in juices.
💡 Tips:
- Use a thermometer to monitor oil temperature—too hot burns the crust, too cool makes it greasy.
- Optional: Add a pinch of dried herbs (thyme or rosemary) to the flour for subtle flavor.
- For a lighter version, see an oven-baked “crispy” fried chicken method.
If you want, I can give that oven-baked crispy fried chicken recipe next—it’s crunchy, less messy, and still juicy.
Do you want me to provide it?
