Description
This Crispy Fried Chicken recipe features tender chicken pieces marinated in flavorful buttermilk and coated in a seasoned flour mixture for an extra crunchy, golden brown finish. Perfect for a classic American main course, this recipe delivers juicy, flavorful chicken with a crispy exterior that’s sure to satisfy your fried chicken cravings.
Ingredients
Scale
Marinade
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 pounds chicken pieces (drumsticks, thighs, wings)
Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For Frying
- Vegetable oil (for frying, about 2–3 inches depth)
Instructions
- Prepare the Marinade: In a large bowl, combine 2 cups buttermilk with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cayenne pepper. Mix well to combine the flavors.
- Marinate the Chicken: Add 2 pounds of chicken pieces (drumsticks, thighs, wings) into the marinade. Ensure all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.
- Mix the Coating: In a separate bowl, mix 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cayenne pepper thoroughly.
- Dredge the Chicken: Remove chicken pieces from the marinade, allowing excess to drip off. Dredge each piece into the seasoned flour mixture, pressing firmly so coating adheres evenly.
- Rest the Coated Chicken: Place coated chicken pieces on a tray and let them rest for 10 minutes to help the breading stick better to the chicken.
- Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C) with a depth of 2–3 inches for deep frying.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding. Cook for 12–15 minutes, turning occasionally to ensure even golden brown crispiness. Use a kitchen thermometer to confirm the internal temperature reaches 165°F (74°C) indicating doneness.
- Drain and Serve: Remove fried chicken and drain on a wire rack or paper towels to remove excess oil. Serve hot and enjoy your crispy fried chicken.
Notes
- Double-dipping the chicken in buttermilk and flour helps achieve extra crispiness.
- Maintain consistent oil temperature with a kitchen thermometer to avoid greasy or undercooked chicken.
- Allow resting time after coating to improve breading adherence.
- Fry in batches to keep oil temperature steady.
