🍗 Classic Crispy Fried Chicken
🧾 Ingredients:
For the Chicken:
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2.5 to 3 lbs chicken (legs, thighs, breasts, wings – bone-in, skin-on)
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2 cups buttermilk
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1 tbsp hot sauce (optional, for marinade)
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1 tsp salt
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1 tsp black pepper
For the Seasoned Flour Coating:
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2 cups all-purpose flour
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1 tbsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional for heat)
For Frying:
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Vegetable, canola, or peanut oil for deep frying
🔥 Instructions:
1. Marinate the Chicken:
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In a large bowl, combine chicken, buttermilk, hot sauce (if using), salt, and pepper.
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Cover and marinate in the fridge for at least 4 hours or overnight for best flavor and tenderness.
2. Prep the Coating:
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In another bowl, mix all flour coating ingredients.
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Remove chicken from marinade (do not rinse) and let excess drip off.
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Dredge each piece in the seasoned flour, pressing to coat thoroughly.
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For extra crispy crust, double-dip: back into the buttermilk, then again into the flour.
3. Heat the Oil:
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Heat about 2–3 inches of oil in a heavy skillet or deep fryer to 325–350°F (165–175°C).
4. Fry the Chicken:
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Fry in batches, skin side down first, without crowding the pan.
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Cook for 13–16 minutes, turning once or twice, until golden brown and internal temp hits 165°F (74°C).
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Drain on a wire rack (not paper towels — this keeps it crisp!).
🍽️ Serve With:
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Buttermilk biscuits
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Mashed potatoes or mac & cheese
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Coleslaw and pickles
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Hot honey or dipping sauces
🧠 Tips:
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Use a thermometer for oil temp and internal doneness — accuracy is key.
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Let the coated chicken rest for 10–15 min before frying to help the crust set.
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Want spicy chicken? Add more cayenne to the flour or hot sauce to the marinade.
Would you like a buttermilk oven-fried version, Nashville hot chicken, or air fryer crispy chicken next?