Alright! Let’s make fried chicken the classic, crispy, juicy way. 🍗 I’ll give you a safe, step-by-step method that works at home.
Classic Fried Chicken Recipe
Ingredients (Serves 4)
- 4–6 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk (or milk + 1 tbsp lemon juice)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Marinate the chicken
- Soak chicken in buttermilk for at least 30 minutes (overnight if possible) to make it tender and juicy.
- Prepare the coating
- In a bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
- Coat the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing lightly so it sticks.
- Heat the oil
- Pour about 1 inch of oil into a deep skillet or frying pan.
- Heat over medium-high until the oil reaches about 350°F (175°C).
- Fry the chicken
- Carefully place chicken in the hot oil.
- Fry 10–12 minutes per side for medium pieces (thighs/drumsticks) until golden brown and cooked through.
- Internal temperature should reach 165°F (74°C).
- Don’t overcrowd the pan—fry in batches if needed.
- Drain & rest
- Remove chicken and place on a wire rack or paper towels to drain excess oil.
- Let rest 5 minutes before serving to keep it juicy.
Tips for Extra Crispiness
- Double dredge: Dip in buttermilk again and coat with flour a second time.
- Crispier coating: Mix 1/4 cup cornstarch into the flour.
- Serve immediately: The crust gets soggy if left out too long.
If you want, I can also give a baked “fried” chicken recipe that’s just as crispy but healthier—no deep frying needed.
Do you want me to share that version?
