Here’s a classic Fried Chicken recipe that’s inspired by the traditional method of cooking this beloved dish. This recipe will provide you with crispy, juicy fried chicken with a flavorful coating.
Fried Chicken (Traditional Recipe)
Ingredients:
- For the chicken:
- 8 pieces of chicken (legs, thighs, or breasts, bone-in, skin-on)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- For the flour mixture:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon baking powder (for extra crispiness)
- 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, black pepper, garlic powder, paprika, and onion powder. Mix well.
- Add the chicken pieces to the buttermilk mixture, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 1 hour (preferably overnight for best results) to marinate. This step ensures the chicken remains tender and flavorful.
- Prepare the Flour Coating:
- In a separate large bowl, mix the flour, salt, black pepper, paprika, garlic powder, cayenne pepper, and baking powder. Whisk until fully combined.
- Coat the Chicken:
- After marinating, remove the chicken pieces from the buttermilk mixture. Let any excess liquid drip off.
- Dredge each piece of chicken in the seasoned flour mixture, ensuring it’s evenly coated. Press the flour onto the chicken to create a thick, crispy coating.
- For an extra crispy texture, you can double-coat the chicken by dipping it back into the buttermilk and flour mixture again.
- Heat the Oil:
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil (or peanut oil) to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the Chicken:
- Carefully place the coated chicken pieces in the hot oil, being cautious not to overcrowd the pan. Fry the chicken in batches if necessary.
- Fry for about 12-15 minutes per batch, turning the chicken occasionally for even cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- Drain and Rest:
- Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute and the crust to stay crispy.
- Serve:
- Serve the fried chicken hot, with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Tips:
- For extra crispiness: Some recipes call for a 50/50 mixture of cornstarch and flour, which can make the coating lighter and crisper.
- Oil temperature: Keep an eye on the oil temperature as you fry the chicken. If it’s too hot, the outside will burn before the inside cooks; if it’s too low, the chicken will absorb too much oil and become greasy.
- Resting time: Allow the chicken to rest after frying, which helps maintain a crispy exterior while ensuring the meat stays juicy.
Enjoy your homemade crispy Fried Chicken!