Crispy Fried Chicken

Crispy fried chicken is a classic favorite! Here’s a recipe that yields crunchy, golden skin with juicy, tender meat inside.

Crispy Fried Chicken Recipe

Ingredients:

• 4–6 chicken pieces (legs, thighs, breasts, wings—bone-in, skin-on)

• For the marinade:

  • 1 cup buttermilk (or use regular milk with 1 tbsp lemon juice or vinegar)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp cayenne pepper (optional for a kick)

• For the flour coating:

  • 1 1/2 cups all-purpose flour

  • 1 tbsp cornstarch (for extra crispiness)

  • 1 tsp salt

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp black pepper

  • 1/2 tsp baking powder (optional for extra fluffiness)

• For frying:

  • Vegetable oil or peanut oil (enough to submerge chicken, about 2–3 inches in a pot)

Instructions:

1. Marinate the chicken:

   • In a bowl, combine buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using).

   • Add the chicken pieces to the bowl and make sure they’re fully submerged.

   • Cover and refrigerate for at least 1 hour, but ideally 4 hours or overnight for extra flavor and tenderness.

2. Prepare the flour coating:

   • In a large bowl, whisk together the flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and baking powder.

   • Pour the flour mixture into a shallow dish or large ziplock bag.

3. Coat the chicken:

   • Remove each chicken piece from the buttermilk marinade and let the excess liquid drip off.

   • Dredge each piece in the flour mixture, pressing down slightly to ensure it sticks. Shake off any excess flour.

4. Heat the oil:

   • In a deep skillet or large pot, heat about 2–3 inches of oil over medium-high heat. The oil should reach around 350°F (175°C). You can test it by dropping a small bit of flour into the oil—if it bubbles up immediately, it’s ready.

5. Fry the chicken:

   • Gently place the chicken pieces in the hot oil, skin side down. Don’t overcrowd the pot, as this can cause the chicken to cook unevenly.

   • Fry the chicken in batches, turning occasionally to ensure even cooking. It should take about 12–15 minutes per piece, depending on size, until the chicken reaches an internal temperature of 165°F (75°C) and the coating is golden and crispy.

6. Drain and serve:

   • Use tongs to remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

   • Serve hot and enjoy with your favorite sides!