Description
This Crispy Fried Chicken recipe delivers golden, crunchy, and flavorful pieces of chicken with a perfectly seasoned coating. Marinated in buttermilk and spices, then double-dredged in a spiced flour mixture, this fried chicken is juicy inside and irresistibly crispy outside. Perfect for a comforting family meal or gathering, it pairs wonderfully with classic sides like mashed potatoes or coleslaw.
Ingredients
Scale
For the Marinade
- 8 pieces chicken (drumsticks, thighs, breasts, or wings)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon hot sauce (optional)
For the Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
For Frying
- 2-3 cups vegetable oil or canola oil
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce if using. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 2 hours or overnight for the best flavor infusion.
- Prepare the Coating: In a shallow dish or large bowl, mix together the flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder until evenly combined.
- Coat the Chicken: Remove the chicken from the marinade. Dredge each piece in the seasoned flour mixture, pressing gently so the coating sticks well. Shake off any excess flour to avoid clumps. Place the coated pieces on a clean plate and let rest for 5 to 10 minutes to allow the coating to set.
- Heat the Oil: Pour the vegetable or canola oil into a large deep skillet or Dutch oven and heat over medium-high heat until it reaches about 350°F (175°C). Maintaining this temperature is important for a crispy crust and fully cooked interior.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry each piece for 10 to 15 minutes per side depending on size. Use a thermometer to check that the internal temperature reaches 165°F (74°C) for safe consumption, and to prevent burning the coating.
- Drain and Serve: Remove the cooked chicken with tongs and place on a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your choice of sides such as mashed potatoes, coleslaw, or biscuits for a classic meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- The optional cayenne pepper adds a subtle heat; adjust according to your spice preference.
- Use a thermometer to ensure the chicken is fully cooked without overcooking.
- Letting the coated chicken rest before frying helps the crust adhere better and results in a crispier finish.
- Maintain oil temperature throughout frying to avoid greasy chicken.
- Allow the fried chicken to drain well to remove excess oil, keeping it crispy.
