Here’s a simple, foolproof fried chicken recipe—extra crispy on the outside, juicy inside 🍗✨
Classic Crispy Fried Chicken
Ingredients
- 1 whole chicken (cut up) or 2–3 lb chicken pieces
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Optional: cayenne or chili powder
Coating
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp salt
- 1 tsp paprika
- ½ tsp pepper
For frying
- Vegetable or peanut oil
Instructions
- Marinate chicken in buttermilk and spices for at least 2 hours (overnight is best).
- Remove chicken, let excess drip off.
- Mix coating ingredients.
- Dredge chicken well, pressing coating firmly onto the meat.
- Rest coated chicken 10 minutes.
- Heat oil to 350°F (175°C).
- Fry in batches 12–15 minutes, turning occasionally, until golden and internal temp hits 165°F (74°C).
- Drain on a wire rack and rest 5 minutes before serving.
Tips for Perfect Fried Chicken
- Keep oil temperature steady
- Don’t overcrowd the pan
- Use a thermometer for safety
- Season chicken immediately after frying
Variations
- Extra crispy: Double-dip in buttermilk & flour
- Spicy: Add cayenne + hot sauce
- Korean-style: Double fry + sweet-spicy glaze
- Oven finish: Bake at 350°F if pieces brown too fast
If you want, I can give you a fast-food copycat, pressure-fried, or air-fried version next 😄
