Here’s a classic Crispy Fried Chicken recipe 🍗✨
Golden, crunchy on the outside, juicy on the inside.
Crispy Fried Chicken
Servings: 4
Time: ~45 minutes
Ingredients
Chicken
- 6–8 pieces chicken (drumsticks, thighs, or wings)
- Salt & black pepper
Buttermilk Marinade
- 2 cups buttermilk (or milk + 1 tbsp lemon juice)
- 1 tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
Coating
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
For Frying
- Vegetable or canola oil
Instructions
- Marinate chicken
Season chicken lightly with salt and pepper.
Mix buttermilk with spices, add chicken, and let sit 30 minutes (or overnight for best flavor). - Prepare coating
In a bowl, mix flour and all coating seasonings. - Coat chicken
Remove chicken from marinade, let excess drip off.
Dredge thoroughly in seasoned flour, pressing coating on well. - Heat oil
Heat oil in a deep pan to 350°F (175°C). Oil should be about 1½ inches deep. - Fry
Fry chicken in batches, 12–15 minutes, turning occasionally, until golden brown and cooked through. - Drain & rest
Place on a rack or paper towels. Let rest 5 minutes before serving.
Tips for Extra Crispiness
- Double-dip: flour → buttermilk → flour again
- Don’t overcrowd the pan
- Keep oil temperature steady
Oven Option
Bake at 400°F (205°C) for 40–45 minutes, flipping halfway, for a lighter version.
If you want, I can give you a spicy version, air-fryer method, or a super-crunchy fast-food style coating.
