Crispy Fried Chicken
Juicy, crispy fried chicken with a perfectly seasoned crust.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
Nutrition Facts
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Instructions
Marinate the chicken: Place chicken pieces in a bowl and cover with buttermilk. Let it marinate in the fridge for at least 2 hours, or overnight for best results.
Prepare the coating: In a large bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess.
Double coat: Dip the floured chicken back into the buttermilk, then coat again in the flour mixture for extra crispiness.
Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven until it's about 2 inches deep. Heat to 350°F (175°C).
Fry the chicken: Carefully add chicken pieces to the hot oil. Fry for about 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Drain and rest: Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
Chef's Tips
- Temperature Control: Maintain oil temperature at 350°F for even cooking and crispiness.
- Buttermilk Substitute: No buttermilk? Mix 2 cups milk with 2 tbsp lemon juice or vinegar and let sit for 5 minutes.
- Seasoning Tip: For extra flavor, add 1 tsp of dried thyme or oregano to the flour mixture.
- Safety First: Always use a thermometer to check oil temperature and prevent splatters.
- Resting Time: Letting the chicken rest after frying helps the crust stay crispy.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in oven to maintain crispness.
