Classic Crispy Fried Chicken
Juicy fried chicken with a crispy, golden crust, perfect for any occasion.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 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.
Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing to adhere.
Double coat (optional): For extra crispiness, dip the chicken back in buttermilk and coat again in the flour mixture.
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 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 towels to drain excess oil. Let rest for 5 minutes before serving.
Chef's Tips
- Temperature Control: Maintain oil temperature around 350°F (175°C) 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 Adjustments: Adjust cayenne pepper for more or less heat.
- Resting Time: Letting the coated chicken sit for 10 minutes before frying helps the coating adhere better.
- Oil Reuse: Strain and save the oil for future frying, but don't reuse more than 2-3 times.
- Oven Option: For healthier version, bake at 400°F (200°C) for 40-45 minutes after coating.
