Crispy Fried Chicken is a classic comfort food that’s juicy on the inside and golden, crunchy on the outside. The key is seasoning the chicken well, using a flavorful coating, and frying at the right temperature. Here’s a straightforward recipe:
Crispy Fried Chicken Recipe
Ingredients:
- 3–4 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- Vegetable oil, for frying
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, and paprika.
- Add the chicken pieces, ensuring they’re fully submerged.
- Cover and refrigerate for at least 2 hours, or overnight for extra tenderness and flavor.
2. Prepare the Coating:
- In a shallow bowl, mix the flour, remaining salt, pepper, garlic powder, onion powder, and extra paprika.
- Remove chicken from buttermilk, letting excess drip off, and dredge each piece in the flour mixture. Press lightly so the coating sticks.
3. Heat the Oil:
- In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). You need enough oil to cover about half of the chicken pieces.
4. Fry the Chicken:
- Carefully place chicken pieces in the hot oil, avoiding overcrowding the pan.
- Fry for 12–15 minutes per side (depending on size), turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer to a wire rack or paper towels to drain excess oil.
5. Serve:
- Serve hot with classic sides like mashed potatoes, coleslaw, or cornbread.
Tips for Extra Crispy Chicken:
- Double Dredge: For an extra-crispy crust, dip the chicken back into the buttermilk after the first flour coating, then dredge in flour again.
- Rest Before Frying: Let coated chicken rest for 10–15 minutes to help the coating stick better.
- Oil Temperature: Use a thermometer to keep oil around 350°F. Too hot burns the crust; too cool makes it greasy.
- Seasoned Flour: Experiment with spices like cayenne, smoked paprika, or dried herbs for a unique flavor.
This method gives you juicy, tender chicken inside with a crunchy, golden coating—just like the fried chicken you remember from Southern kitchens.
If you want, I can also give a “oven-baked crispy fried chicken” version that’s lower in oil but still crunchy. Do you want that version too?
