Here’s a classic and delicious fried chicken recipe for you!
Ingredients:
- For the chicken:
- 4 chicken thighs (or drumsticks, wings, or breasts)
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce (optional, for a little kick)
- 2 teaspoons salt
- 1 teaspoon black pepper
- For the flour coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried thyme (optional)
- For frying:
- Vegetable oil or peanut oil (for deep frying)
Instructions:
- Marinate the Chicken:
- In a bowl, combine the buttermilk, hot sauce (if using), salt, and black pepper. Whisk until smooth.
- Add the chicken pieces to the buttermilk mixture. Make sure they are fully submerged.
- Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Flour Coating:
- In a shallow dish or large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and thyme (if using).
- Set aside.
- Coat the Chicken:
- Remove the chicken from the buttermilk mixture. Let any excess buttermilk drip off.
- Dredge each piece of chicken in the seasoned flour mixture, pressing gently to coat evenly. Shake off any excess flour.
- Fry the Chicken:
- Heat about 2-3 inches of oil in a large, deep skillet or Dutch oven over medium-high heat. The oil temperature should reach about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of flour into the oil—if it sizzles, it’s ready.
- Carefully add the chicken to the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for 12-15 minutes, turning occasionally, until the chicken is golden brown and has reached an internal temperature of 165°F (75°C).
- Drain and Serve:
- Once fried, remove the chicken from the oil and place it on a paper towel-lined plate or a wire rack to drain any excess oil.
- Let the chicken rest for a few minutes before serving.
Tips:
- For extra crispy chicken, double-dip the chicken by dipping it back in the buttermilk and flour mixture before frying.
- If you’re frying multiple batches, make sure the oil temperature stays consistent, so the chicken cooks evenly.
- Serve with your favorite sides like mashed potatoes, coleslaw, or cornbread!
Enjoy your crispy and juicy fried chicken!