Here’s a classic Crispy Fried Chicken recipe—juicy on the inside, crunchy on the outside 🍗✨
Crispy Fried Chicken
Ingredients (serves 4–6)
- 2–3 lbs chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional: ½ tsp cayenne pepper for heat
- Vegetable oil for frying
Instructions
- Marinate chicken
- Soak chicken pieces in buttermilk for at least 1 hour (or overnight) in the fridge.
- Prepare flour coating
- In a large bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and optional cayenne.
- Coat chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in seasoned flour, pressing lightly to adhere.
- Heat oil
- Pour vegetable oil into a deep skillet or Dutch oven to about 1–2 inches deep. Heat to 350°F (175°C).
- Fry chicken
- Fry in batches, careful not to overcrowd, 12–15 minutes per side (depends on size) until golden brown and internal temperature reaches 165°F (74°C).
- Drain & rest
- Transfer chicken to a wire rack or paper towels to drain excess oil.
- Let rest 5 minutes before serving.
Tips & Variations
- Extra crispy: Double-dredge the chicken—dip in buttermilk again, then flour mixture before frying.
- Spicy twist: Add hot paprika, cayenne, or chili powder to flour mixture.
- Oven-fried option: Bake at 425°F (220°C) for 35–40 minutes for a healthier version.
- Buttermilk brine: The longer you marinate, the juicier the chicken.
I can also give a Korean-style crispy fried chicken or a southern-style extra-crispy version with seasoned breadcrumbs.
