Description
Deliciously crispy on the outside and juicy on the inside, this fried chicken is perfect for family meals or gatherings.
Ingredients
Scale
- 8 bone-in chicken pieces (thighs and drumsticks recommended; about 2.5–3 lb total)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika (or regular paprika)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 1 teaspoon baking powder (optional)
- 4 cups vegetable oil (or enough for 1–2 inches depth for shallow frying)
- Optional: 1 teaspoon cayenne for heat
Instructions
- Soak the chicken pieces in buttermilk for at least 1 hour (or overnight) in the refrigerator with a teaspoon of salt and a pinch of cayenne.
- In a large bowl, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and baking powder (if using).
- Remove chicken from the buttermilk, letting excess drip off, then coat each piece thoroughly in the flour mixture. For extra-crispy double coating, dip back in buttermilk and re-coat in the flour mixture.
- Heat oil in a large skillet over medium-high heat until it reaches 325–350°F (160–175°C).
- Fry chicken in batches without crowding the pan, about 15–20 minutes per batch until golden brown and cooked through.
- Drain on paper towels or wire rack set over a baking sheet. Let rest 5 minutes before serving.
Notes
For even better results, rest dredged chicken pieces for 10–15 minutes before frying to help the coating adhere.
- Prep Time: 80 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 520
- Sugar: 1g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: unknown
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg