Description
This Crispy Fried Chicken recipe delivers tender, juicy chicken pieces coated in a perfectly seasoned, crunchy batter. Marinated in buttermilk and a blend of spices, then fried to golden perfection, it is an irresistible comfort food classic perfect for family meals or gatherings.
Ingredients
Scale
Chicken and 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 for spice)
- 1 tablespoon hot sauce (optional for extra flavor)
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 for spice)
- 1 teaspoon baking powder
For Frying
- 2-3 cups vegetable oil or canola oil
Instructions
- Marinate the Chicken: In a large bowl, mix the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce if using. Add the chicken pieces and coat them well. Cover the bowl and refrigerate for at least 2 hours or overnight for enhanced flavor and tenderness.
- Prepare the Coating: In a shallow dish or large bowl, combine flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder. Stir thoroughly so the seasonings are evenly distributed.
- Coat the Chicken: Remove the marinated chicken from the fridge. Dredge each piece in the seasoned flour mixture, pressing gently to ensure a thorough coating. Shake off any excess flour. Place coated pieces on a clean plate and let them rest for 5-10 minutes to set the coating.
- Heat the Oil: Pour vegetable or canola oil into a large deep skillet or Dutch oven and heat over medium-high heat until reaching about 350°F (175°C).
- Fry the Chicken: Carefully add the chicken pieces to the hot oil. Fry in batches if necessary to avoid overcrowding, which lowers oil temperature and affects crispiness. Cook each side for 10-15 minutes depending on piece size, turning as needed, until the exterior is golden brown and crispy. Use a meat thermometer to check the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain and Serve: Remove fried chicken pieces from the oil and place them on a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite sides such as mashed potatoes, coleslaw, or biscuits for a classic Southern-style meal.
Notes
- Marinate overnight for deeper flavor and tender chicken.
- Using a thermometer ensures the chicken is properly cooked without overcooking.
- Letting the coated chicken rest helps the flour mixture adhere better, creating a crispier crust.
- If you like extra spicy chicken, increase cayenne pepper or add more hot sauce to the marinade.
- Use fresh oil or strain used oil before frying again to maintain flavor and crispiness.
