Description
Juicy fried chicken with a crispy exterior, perfect for family dinners or casual gatherings. Easy to prepare with a buttermilk soak for added flavor.
Ingredients
- 4 chicken pieces (mix of legs, thighs, breasts)
- 1 cup buttermilk (full-fat preferred)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- Salt and pepper to taste (start with 1 teaspoon salt)
- Vegetable oil for frying (enough to submerge chicken halfway)
Instructions
- Marinate: Place the chicken in a bowl and pour buttermilk over it. Cover and refrigerate for at least 1 hour, preferably overnight.
- Season the flour: In a bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper until uniform.
- Heat the oil: Pour vegetable oil into a skillet to a depth of about 1–2 inches. Heat to 325–350°F (163–177°C).
- Dredge: Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing lightly. Shake off excess.
- Fry in batches: Add chicken to hot oil without overcrowding. Fry for about 10–18 minutes until golden brown; ensure internal temperature reaches 165°F (74°C).
- Drain and rest: Transfer cooked chicken to a wire rack or paper towels. Let rest for 5 minutes before serving.
Notes
For extra crispiness, try double-dredging the chicken. Use a thermometer to maintain oil temperature between batches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American