Description
A perfectly crispy fried chicken recipe that’s flavorful, juicy on the inside, and crunchy on the outside—ideal for any occasion, from weeknight dinners to festive gatherings.
Ingredients
Units
Scale
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a separate bowl, mix the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing to coat well. Place on a wire rack and let rest for 15 minutes.
- Heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken in batches without overcrowding the pan. Cook each piece for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain on a wire rack or paper towels. Let rest a few minutes before serving.
Notes
- Marinating in buttermilk helps tenderize the chicken and adds flavor.
- Resting after dredging helps the coating stick better.
- Use a meat thermometer to ensure doneness.
- Fry in batches to maintain oil temperature.
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg