Here’s a classic crispy fried chicken recipe—juicy inside, crunchy outside 🍗✨
Fried Chicken
Ingredients (serves 4–6)
- 4–6 pieces chicken (drumsticks, thighs, 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
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions
- Marinate chicken
- Pour buttermilk over chicken pieces in a bowl.
- Cover and refrigerate at least 1 hour (up to overnight).
- Prepare coating
- In a large shallow dish, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Coat chicken
- Remove chicken from buttermilk, letting excess drip.
- Dredge in seasoned flour until fully coated.
- Optional: double-dip in buttermilk and flour for extra crispiness.
- Heat oil
- Fill a large skillet or Dutch oven with ½–1 inch of oil.
- Heat to 350°F (175°C).
- Fry chicken
- Fry chicken in batches, 12–15 minutes per side (depending on size), until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels.
- Serve
- Let rest 5 minutes before serving.
Tips
- Extra crispy: Pat chicken dry before coating.
- Even cooking: Don’t overcrowd the pan; fry in batches.
- Flavor boost: Season flour with herbs like thyme or smoked paprika.
- Oven finish: For very thick pieces, finish in a 375°F (190°C) oven 10–15 minutes.
I can also give a one-pan oven-baked fried chicken version that’s less messy but still crispy if you want.
