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Crispy Fried Chicken Recipe

Crispy Fried Chicken is a timeless comfort food, known for its golden-brown crust and tender, juicy meat. With the perfect combination of a flavorful marinade and seasoned flour, this recipe will help you achieve that irresistible crunch and taste that makes fried chicken so special. Ideal for family dinners or gatherings, this dish is sure to impress.
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Prep Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 20 minutes
Cuisine American
Servings 6 People
Calories 450 kcal

Equipment

  • Large mixing bowl
  • Shallow dish or tray
  • Deep fryer or large heavy-bottomed pot
  • Tongs
  • Wire rack with a baking sheet (for draining)
  • Meat thermometer

Ingredients
  

For the Chicken:

  • 2 Ibs bone-in chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper

For the Coating:

  • 2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • Vegetable oil for frying

Instructions
 

  • 1. Marinate the chicken:In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and cayenne pepper. Add the chicken pieces, making sure they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
    2. Prepare the coating:In a shallow dish or tray, whisk together the flour, cornstarch, salt, paprika, garlic powder, onion powder, and black pepper. This seasoned flour mixture will give the chicken its crispy coating.
    3. Coat the chicken:Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece of chicken in the flour mixture, pressing the flour into the chicken to ensure an even coating. For extra crispiness, dip the chicken back into the buttermilk and then into the flour again for a double coating.
    4. Heat the oil:Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain a consistent temperature while frying.
    5. Fry the chicken:Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches for 12-15 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
    6. Drain the chicken:Once the chicken is cooked, transfer it to a wire rack set over a baking sheet to drain any excess oil. This will keep the chicken crispy.
    7. Serve:Serve the crispy fried chicken hot with your favorite dipping sauces and side dishes like coleslaw, mashed potatoes, or cornbread.

Notes

  • Marinate for flavor: Marinating the chicken in buttermilk for a longer period (up to 8 hours) will help tenderize the meat and infuse it with more flavor.
  • Double coating: For extra crispy chicken, dip each piece back into the buttermilk and then the flour mixture for a double coating.
  • Oil temperature: Maintaining the oil at a consistent temperature is key to achieving perfectly crispy chicken. Too hot, and the chicken will burn; too cool, and it will become greasy.
  • Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
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