Got you 👍 Here’s a classic Fried Chicken recipe—simple, crispy, and juicy every time.
Fried Chicken Recipe
(serves 4–6)
Ingredients
Chicken
- 3–4 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
Buttermilk Marinade
- 2 cups buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Optional: hot sauce (to taste)
Seasoned Flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: ½ teaspoon cayenne pepper
For Frying
- Vegetable or peanut oil (enough for deep frying)
Instructions
- Marinate chicken
- Mix buttermilk, salt, pepper, garlic powder, and hot sauce.
- Add chicken, coat well, cover, and refrigerate at least 2 hours (overnight is best).
- Prepare coating
- In a bowl, mix flour and all seasonings.
- Coat chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in seasoned flour, pressing to help coating stick.
- For extra crispiness, dip back into buttermilk and coat in flour again.
- Heat oil
- Heat oil to 350°F (175°C) in a heavy skillet or Dutch oven.
- Fry chicken
- Fry in batches (don’t overcrowd).
- Cook 12–15 minutes per side, turning once, until golden brown and internal temp reaches 165°F (74°C).
- Drain & rest
- Remove chicken and place on a wire rack or paper towels.
- Let rest 5 minutes before serving.
Tips for Extra Crispy Chicken
- Keep oil temperature steady at 350°F
- Season every layer (chicken, buttermilk, flour)
- Let coated chicken rest 10 minutes before frying for better crust
- Use a wire rack instead of paper towels to keep it crispy
If you want, I can also share:
- 🔥 Extra-crispy Southern style
- 🍗 Oven-baked “fried” chicken
- 🌶️ Spicy Nashville hot chicken
Just tell me which one 😄
