Here’s a crispy, juicy classic Fried Chicken recipe—golden on the outside, tender on the inside 🍗🔥
Classic Southern Fried Chicken
Ingredients (Serves 4)
Chicken:
- 8 pieces chicken (drumsticks, thighs, wings, or breasts)
- Salt & black pepper, to taste
Buttermilk marinade:
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Breading:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For frying:
- Vegetable or peanut oil
Instructions
- Marinate the chicken
- Season chicken with salt and pepper.
- Mix buttermilk with paprika, garlic powder, onion powder, and salt.
- Submerge chicken, cover, and refrigerate at least 4 hours or overnight.
- Prepare breading
- Combine flour, paprika, garlic powder, cayenne, salt, and pepper.
- Bread the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge thoroughly in seasoned flour, pressing coating on firmly.
- Rest the chicken
- Let coated chicken sit 10 minutes—this helps the crust stick.
- Fry
- Heat oil to 325–350°F (165–175°C).
- Fry chicken in batches 12–15 minutes, turning occasionally, until golden and internal temp reaches 165°F (74°C).
- Drain & serve
- Drain on a wire rack or paper towels.
- Serve hot.
Tips for Perfect Fried Chicken
- Use a thermometer to control oil temperature
- Don’t overcrowd the pan—this drops oil temp
- Let chicken rest after breading for extra crunch
- Finish in the oven (350°F for 10 min) if pieces brown too fast
Variations
- Extra crispy: double-dip in buttermilk and flour
- Spicy: add hot sauce to buttermilk
- Oven-fried: bake at 425°F, flipping once
- Air fryer: spray well with oil and cook at 375°F
If you want, I can also share KFC-style seasoning, extra-crunch batter, or cast-iron skillet tips 🍗
