Name: Crispy Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 3–4 lbs chicken pieces (legs, thighs, breasts, wings); 2 cups buttermilk; 2 cups all-purpose flour; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper (optional); Oil for frying (vegetable, canola, or peanut oil)

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I make this crispy fried chicken when I want something comforting, golden, and packed with flavor. The outside turns perfectly crunchy while the inside stays juicy and tender. It’s a classic recipe that I rely on for family dinners, gatherings, or whenever I crave homemade fried chicken done right.

Crispy Fried Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3–4 lbs chicken pieces (legs, thighs, breasts, wings)

2 cups buttermilk

2 cups all-purpose flour

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper (optional for heat)

Oil for frying (vegetable, canola, or peanut oil)

Directions

First, I place the chicken pieces in a large bowl and pour the buttermilk over them. I cover the bowl and refrigerate for at least 2 hours, but I prefer leaving it overnight because I find that it makes the chicken extra juicy and helps the coating stick better.

Next, I prepare the coating by mixing the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a large shallow dish.

I remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the seasoned flour. I press firmly so the coating sticks well. When I want extra crunch, I dip the chicken back into the buttermilk and coat it in flour again for a double layer.

Then I heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). I always use a thermometer to keep the temperature steady.

I carefully add the chicken pieces in batches, making sure not to overcrowd the pan. I fry them for about 12–15 minutes, turning occasionally, until they are golden brown and the internal temperature reaches 165°F (75°C).

Finally, I transfer the fried chicken to a wire rack or paper towels to drain excess oil, and I serve it hot.

Servings and timing

I usually get about 4 to 6 servings from this recipe, depending on the size of the chicken pieces and appetites at the table.

Preparation time: 15 minutes (plus at least 2 hours marinating time)

Cooking time: 12–15 minutes per batch

Total time: About 2 hours 45 minutes including marinating

Variations

I sometimes add dried thyme or oregano to the flour mixture for extra flavor. When I want a spicier version, I increase the cayenne pepper or add a pinch of chili powder. I also like experimenting with smoked paprika for a deeper, smoky taste. For a lighter twist, I occasionally use boneless chicken tenders, which cook a bit faster.

Storage/Reheating

I store leftover fried chicken in an airtight container in the refrigerator for up to 3–4 days. When reheating, I prefer using the oven at 375°F (190°C) for about 10–15 minutes to help restore the crispiness. I avoid microwaving if possible because I find that it makes the coating soft.

FAQs

How do I keep the coating from falling off?

I make sure to let the excess buttermilk drip off before dredging and press the flour firmly onto the chicken. Letting the coated chicken rest for a few minutes before frying also helps the crust stick better.

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature reaches 165°F (75°C). That gives me confidence that the chicken is safe and perfectly cooked.

Can I make this recipe without buttermilk?

If I do not have buttermilk, I mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes before using it as a substitute.

What oil works best for frying?

I prefer vegetable, canola, or peanut oil because they have a high smoke point and a neutral flavor that lets the seasoning shine.

Can I prepare the chicken ahead of time?

I often marinate the chicken the night before. I can also coat the chicken and refrigerate it for about 30 minutes before frying to help the crust adhere better.

Conclusion

I find this crispy fried chicken recipe to be a timeless favorite that never disappoints. The crunchy, golden crust combined with juicy, flavorful meat makes it a dish I proudly serve again and again. Once I master the technique, I can easily customize the flavors and enjoy homemade fried chicken whenever I like.

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Crispy Fried Chicken

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Author: Cheryl
Total Time: 2 hours 45 minutes
Yield: 4–6 servings
Diet: Halal

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Description

A classic crispy fried chicken recipe featuring juicy, buttermilk-marinated chicken coated in a perfectly seasoned, golden, crunchy crust.

Instructions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours or overnight for best results.
In a large shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to coat. For extra crunch, dip back into buttermilk and coat again in flour.
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the chicken in batches without overcrowding the pan for 12–15 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Serve hot.