Description
This recipe for hot and crispy fried chicken is perfect for any occasion, bringing the warmth and flavor of a southern classic to your table.
Ingredients
Scale
- 4–6 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk (for marinating)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- In a large bowl, soak the chicken pieces in buttermilk and let them marinate for at least 30 minutes (or up to overnight for best results).
- In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well until evenly blended.
- Remove the chicken from the buttermilk, let the excess drip off, and dredge each piece in the flour mixture. For extra crunch, double-dip by placing the coated chicken back in the buttermilk, then back into the flour.
- In a large skillet, add enough oil to cover the bottom (about 1 inch) and heat over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 15-20 minutes, turning occasionally, until golden brown and fully cooked.
- Once cooked, remove the chicken from the skillet and place it on paper towels to drain excess oil. Let it rest for a few minutes before serving.
Notes
For extra flavor, use almond flour for a gluten-free option or add fresh herbs to the flour mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg