Here’s a classic, crispy fried chicken recipe 🍗—juicy on the inside, golden and crunchy on the outside.
Ingredients (4 servings)
- 6–8 pieces chicken (drumsticks, thighs, or breasts)
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Oil for frying (vegetable, canola, or peanut)
Instructions
- Marinate chicken:
- Place chicken in buttermilk and refrigerate at least 1 hour (overnight is even better).
- Prepare coating:
- Mix flour, salt, pepper, paprika, garlic powder, and onion powder in a bowl.
- Coat chicken:
- Remove chicken from buttermilk, let excess drip off.
- Dredge thoroughly in the seasoned flour.
- Optional: Double-coat by dipping back in buttermilk and flour again for extra crispiness.
- Heat oil:
- Heat 1½–2 inches of oil in a deep pan to 350°F (175°C).
- Fry chicken:
- Fry in batches 12–15 minutes, turning occasionally, until golden brown and cooked through.
- Internal temperature should reach 165°F (74°C).
- Drain & rest:
- Place on a wire rack or paper towels.
- Let rest 5 minutes before serving.
Tips & Variations
- Extra crispy: Use cornstarch mixed with flour for coating.
- Spicy: Add cayenne pepper or hot sauce to the buttermilk.
- Oven finish: If the chicken browns too fast, finish in a 350°F oven for 10 minutes.
- Make-ahead: Marinate chicken overnight for more flavor.
I can also give a quick 30-minute skillet fried chicken version that’s juicy inside and crispy outside if you want.
Do you want me to do that?
