Here’s a classic Fried Chicken recipe 🍗
Crispy on the outside, juicy on the inside, and full of flavor.
Fried Chicken
Ingredients (for 4 servings)
- 4–6 pieces of chicken (thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable or canola)
Instructions
- Marinate chicken
- Pour buttermilk over chicken pieces in a bowl.
- Cover and refrigerate at least 1 hour (or overnight for extra tender chicken).
- Prepare coating
- In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
- Coat chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in flour mixture, pressing gently to coat fully.
- For extra crispy chicken, dip back into buttermilk and dredge in flour again.
- Heat oil
- Pour oil into a deep skillet or Dutch oven to a depth of 1–2 inches.
- Heat oil to 350°F (175°C).
- Fry chicken
- Carefully place chicken in hot oil.
- Fry 10–12 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels.
- Serve
- Serve hot with sides like mashed potatoes, coleslaw, or biscuits.
Tips
- Don’t overcrowd the pan—fry in batches if needed.
- Keep chicken warm in a 200°F oven while frying remaining pieces.
- For extra flavor, season flour generously and add cayenne or smoked paprika for a spicy kick.
If you want a oven-baked version, extra-crispy double-fried version, or buttermilk brine with herbs, I can provide that too.
