Classic Crispy Fried Chicken
Golden, crispy fried chicken with a perfectly seasoned crust and juicy interior.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
Nutrition Facts
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Instructions
Marinate the chicken: Place chicken thighs in a bowl and cover with buttermilk. Let marinate for at least 1 hour (or overnight for best results).
Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, 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.
Heat the oil: Fill a deep skillet with 1 inch of vegetable oil. Heat to 350°F (175°C) over medium-high heat.
Fry the chicken: Carefully place chicken in 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. Let rest for 5 minutes before serving.
Chef's Tips
- Double-dip for extra crispiness: After first coating, dip chicken back in buttermilk, then coat again in flour mixture.
- Maintain oil temperature: Use a thermometer to keep oil between 325-350°F for perfect frying.
- Season generously: Don't be shy with seasoning - it makes all the difference in flavor.
- Try different spices: Add cayenne for heat or smoked paprika for depth.
- For oven version: Bake at 400°F (200°C) for 35-40 minutes after coating for a healthier alternative.
