Here’s a crispy, juicy fried chicken recipe—classic comfort food 🍗✨
Crispy Fried Chicken
Ingredients (serves 4)
- 4–6 bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne (optional, for heat)
- Vegetable oil (for frying)
Instructions
- Marinate chicken
- Pour buttermilk over chicken in a bowl.
- Cover and refrigerate at least 1 hour (up to overnight).
- Prepare coating
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Coat chicken
- Remove chicken from buttermilk, letting excess drip.
- Dredge in flour mixture, pressing lightly so it sticks.
- Optional: double-dip by dipping back in buttermilk, then flour again for extra crunch.
- Heat oil
- Fill a large skillet or Dutch oven ½ inch deep with oil.
- Heat over medium-high to 350°F (175°C).
- Fry chicken
- Fry chicken in batches, skin-side down first.
- Cook 12–15 minutes per side (depending on size) until golden brown and internal temp reaches 165°F (74°C).
- Drain on paper towels.
- Serve
- Let rest 5 minutes before serving.
Tips for Perfect Fried Chicken
- Pat chicken dry before coating for maximum crispiness.
- Don’t crowd the pan—fry in batches.
- Keep cooked pieces warm in a 200°F (95°C) oven while frying the rest.
- For extra flavor, season flour with herbs like thyme or smoked paprika.
If you want, I can give a oven-baked “fried” chicken version that’s crispy without all the oil—perfect for easier weeknight cooking.
