Yesss — fried chicken 🍗🔥
Crispy, golden, juicy on the inside. Here’s a classic, Southern-style fried chicken that never fails.
🍗 Crispy Fried Chicken
Ingredients (serves 4)
Chicken
- 8 pieces chicken (drumsticks, thighs, wings, breasts)
Buttermilk marinade
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Coating
- 2½ cups all-purpose flour
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp cayenne (optional)
For frying
- Vegetable or peanut oil
Instructions
- Marinate chicken
- Mix buttermilk and seasonings.
- Submerge chicken and refrigerate at least 2 hours, preferably overnight.
- Prepare coating
- Mix flour and all coating spices in a shallow bowl.
- Coat chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in seasoned flour, pressing firmly for extra crunch.
- Heat oil
- Heat oil to 350°F / 175°C in a deep skillet or Dutch oven.
- Fry chicken
- Fry in batches, skin-side down first.
- Cook 12–15 minutes, turning occasionally, until golden and internal temp reaches 165°F / 74°C.
- Drain & rest
- Drain on a wire rack (not paper towels) for maximum crispiness.
Pro Tips
- Extra crispy: Double-dip (flour → buttermilk → flour).
- Don’t overcrowd: Keeps oil temp steady.
- Even cooking: Let chicken rest at room temp 20 min before frying.
- Flavor twist: Add hot sauce to the buttermilk marinade.
If you want, I can also give you:
- 🍗 Oven-fried (healthier) chicken
- 🌶️ Spicy Nashville hot chicken
- 🍯 Honey butter fried chicken
- 🧄 Garlic parmesan fried chicken
Just tell me 😄
