Crispy Fried Chicken is a classic favorite, and when done right, it’s juicy on the inside with a crispy, golden exterior that’s simply irresistible. This recipe uses a simple seasoning mix, a flavorful buttermilk marinade, and a crispy coating to give you perfect fried chicken every time!
Crispy Fried Chicken
Ingredients:
For the marinade:
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, for extra flavor)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika (smoked paprika adds extra depth)
- 1 tsp salt
- ½ tsp black pepper
For the coating:
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder (helps make the coating extra crispy)
- 1 tsp cayenne pepper (optional, for heat)
- 1-2 cups vegetable oil (for frying)
For the chicken:
- 8 pieces bone-in, skin-on chicken (legs, thighs, or wings work great)
Instructions:
1. Marinate the chicken:
- In a large bowl or resealable bag, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Add the chicken pieces, ensuring they’re fully submerged. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
2. Prepare the coating:
- In a large bowl or shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper, baking powder, and cayenne pepper (if using).
- Take each piece of chicken from the buttermilk marinade, letting any excess liquid drip off, and dredge it thoroughly in the flour mixture. Press the coating onto the chicken to ensure it sticks well. Shake off any excess flour.
- Place the coated chicken on a tray or plate and let it rest for 10-15 minutes. This allows the coating to set and helps it stick better when frying.
3. Fry the chicken:
- In a large cast-iron skillet or deep fryer, heat the vegetable oil over medium-high heat. The oil should be about 350°F (175°C) for frying. You can check the temperature with a thermometer or drop a small amount of flour into the oil — if it sizzles immediately, it’s ready.
- Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for 12-15 minutes, turning occasionally, until it’s golden brown and the internal temperature reaches 165°F (75°C).
- Once fried, remove the chicken and place it on a paper towel-lined plate to drain any excess oil.
4. Serve:
- Serve your crispy fried chicken hot with your favorite sides! It’s fantastic with mashed potatoes, coleslaw, biscuits, or even a simple salad.
Tips for Perfect Crispy Fried Chicken:
- Double-Dip Method: For extra crunch, dip the chicken back into the buttermilk marinade after the first coat of flour, then coat it again in the flour mixture before frying.
- Don’t Overcrowd the Pan: Fry the chicken in batches to ensure that the oil temperature stays consistent and the chicken fries evenly.
- Rest Before Serving: Let the chicken rest for a few minutes before serving to allow the juices to redistribute and the crust to stay crispy.
This Crispy Fried Chicken is the epitome of comfort food—crispy, golden, and flavorful on the outside, juicy and tender on the inside. It’s perfect for family dinners, picnics, or even as a Sunday treat!
Are you thinking of serving it with any particular sides or dipping sauces?