Here’s a teen-friendly fried chicken recipe—crispy outside, juicy inside, and perfect for lunch or dinner! 🍗
Ingredients (serves 2–3)
- 4 chicken pieces (drumsticks, thighs, or wings)
- 1 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for flavor and color)
- 1/2 tsp garlic powder (optional)
- Vegetable oil for frying
Instructions
- Marinate the chicken:
- Place chicken in a bowl and pour buttermilk over it.
- Cover and refrigerate 30 minutes to 2 hours (optional, makes chicken juicier).
- Prepare the coating:
- In a shallow dish, mix flour, salt, pepper, paprika, and garlic powder.
- Coat the chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in flour mixture, pressing lightly to stick.
- Fry the chicken:
- Heat 1/4–1/2 inch oil in a skillet over medium heat.
- Fry chicken 5–7 minutes per side until golden brown and fully cooked (internal temp 165°F / 74°C).
- Drain & serve:
- Place chicken on paper towels to remove excess oil.
- Serve hot with fries, mashed potatoes, or a salad.
Tips:
- Extra crispy: Double-dip the chicken in buttermilk and flour for a thicker crust.
- Oven-baked option: Bake at 425°F (220°C) for 25–30 minutes for a healthier version.
- Flavor twist: Add cayenne or smoked paprika for a Southern kick.
It’s basically crispy, golden, juicy chicken that’s full of flavor—classic comfort food! 🍗
I can also give a super-easy baked version that’s healthier and requires less cleanup if you want.
Do you want me to do that?
