Description
A classic crispy fried chicken recipe featuring juicy, buttermilk-marinated chicken coated in a perfectly seasoned, golden, crunchy crust.
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)
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.
Notes
Marinating overnight enhances flavor and tenderness.
Let coated chicken rest for a few minutes before frying to help the crust adhere.
Add dried thyme, oregano, or smoked paprika for extra flavor variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven for 10–15 minutes to maintain crispiness.
- Prep Time: 15 minutes (plus 2 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
