Here’s a classic recipe for crispy, juicy fried chicken—perfect for a homemade Southern-style meal.
Classic Fried Chicken
Ingredients
- 4–6 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil for frying
Instructions
- Marinate the chicken:
- Place chicken pieces in a bowl and pour buttermilk over them.
- Cover and refrigerate for at least 2 hours (or overnight for extra tenderness).
- Prepare the coating:
- In a large bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- Coat the chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in seasoned flour, pressing lightly to coat evenly.
- Heat the oil:
- Fill a deep skillet or Dutch oven with about 1 inch of oil.
- Heat to 350°F (175°C).
- Fry the chicken:
- Carefully add chicken pieces to hot oil in batches.
- Fry 12–15 minutes per side, depending on size, until golden brown and internal temperature reaches 165°F (74°C).
- Remove and drain on paper towels.
- Serve:
- Let rest a few minutes before serving.
- Serve with mashed potatoes, coleslaw, or biscuits.
💡 Tips:
- For extra crunch, double-dip: after the first flour coating, dip again in buttermilk and then flour.
- Keep cooked pieces warm in a 200°F (95°C) oven while frying remaining chicken.
- Use a thermometer to maintain oil temperature—too hot burns the crust; too low makes it greasy.
I can also give a oven-baked crispy fried chicken recipe—lower in oil but just as flavorful and crunchy.
Do you want me to share that version?
