Crispy fried chicken is a classic comfort food that’s always a crowd-pleaser. Here’s a simple, delicious recipe to get that golden, crunchy, juicy chicken on your table:
Crispy Fried Chicken Recipe
Ingredients:
For the chicken:
- 4-6 pieces of bone-in, skin-on chicken (legs, thighs, or breasts)
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce (optional, for extra flavor)
- Salt and pepper to taste
For the seasoned flour coating:
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried thyme (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
For frying:
- Vegetable oil (or peanut oil) for frying
Instructions:
- Marinate the chicken:
- In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper.
- Add the chicken pieces to the buttermilk mixture, making sure they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or up to overnight. The buttermilk helps tenderize the chicken and adds flavor.
- Prepare the flour mixture:
- In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, thyme, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Coat the chicken:
- Remove the chicken from the buttermilk and let any excess liquid drip off.
- Dredge each piece of chicken in the seasoned flour, making sure it’s fully coated. Gently press the flour into the chicken to create a thick coating. For an extra crispy texture, dip the chicken back into the buttermilk and then coat it in the flour again.
- Heat the oil:
- In a large skillet or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat. The oil should be hot (about 350°F/175°C) before frying. You can test the oil by dropping a small piece of flour into it—if it sizzles right away, it’s ready.
- Fry the chicken:
- Carefully place the chicken pieces into the hot oil, skin-side down. Don’t overcrowd the pan—work in batches if necessary.
- Fry the chicken for about 8-10 minutes per side, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the size of the chicken pieces.
- Drain and serve:
- Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Let it rest for a few minutes before serving to ensure the juices stay inside the chicken.
Tips:
- For extra crispy chicken, let the coated chicken rest for 10-15 minutes before frying to allow the coating to set.
- If you don’t have buttermilk, you can make a quick substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
- You can also add a bit of cornstarch (about ¼ cup) to the flour for an even crunchier coating.
Serve your crispy fried chicken with mashed potatoes, coleslaw, or cornbread for a classic Southern-style meal. Enjoy! Would you like any variations on this recipe?