Fried Chicken

Why You’ll Love This Recipe

Fried Chicken is a timeless comfort food known for its crispy, golden-brown crust and juicy, flavorful meat. Whether served hot or cold, it’s a crowd-pleaser that’s perfect for family dinners, picnics, or weekend indulgence. With its savory seasoning and satisfying crunch, this homemade version rivals your favorite restaurant or fast-food spot.

ingredients

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

chicken pieces (drumsticks, thighs, breasts)buttermilkall-purpose flourcornstarchsaltblack pepperpaprikaonion powdergarlic powdercayenne peppereggsvegetable oil (for frying)

directions

Place the chicken pieces in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 4 hours, preferably overnight.

In a shallow dish, combine flour, cornstarch, salt, black pepper, paprika, onion powder, garlic powder, and cayenne pepper.

In another bowl, whisk the eggs.

Remove the chicken from the buttermilk, letting the excess drip off. Dip each piece into the flour mixture, then the eggs, and again in the flour for a double coating.

Place coated chicken pieces on a rack and let them rest for 15-20 minutes to help the coating set.

Heat vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C).

Carefully add the chicken, a few pieces at a time, without overcrowding the pan.

Fry for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a paper towel-lined plate to drain excess oil.

Let rest a few minutes before serving for maximum juiciness.

Servings and timing

This recipe yields approximately 8 pieces of fried chicken.Preparation time: 20 minutesMarinating time: 4-8 hoursFrying time: 12-15 minutes per batchTotal time: 4.5 to 8.5 hours including marination

Variations

Add hot sauce to the buttermilk marinade for a spicy kick.

Use panko breadcrumbs in the coating for extra crunch.

Try seasoning the flour with herbs like thyme, oregano, or rosemary.

Swap chicken for turkey or tofu for a fun twist.

Use an air fryer for a lighter version.

storage/reheating

Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.To reheat, place on a baking sheet in a 375°F (190°C) oven for 15-20 minutes until hot and crispy again.Avoid microwaving as it can make the coating soggy.

FAQs

What makes fried chicken crispy?

The key is a double coating with seasoned flour and cornstarch, plus frying at the right oil temperature.

Can I skip the buttermilk marinade?

The marinade adds flavor and tenderness, but you can substitute with milk and a splash of vinegar or lemon juice.

Why is my chicken greasy?

Overcrowding the pan or frying at too low a temperature can cause excess oil absorption.

Can I make this gluten-free?

Yes, use a gluten-free flour blend and make sure all seasonings are certified gluten-free.

Is boneless chicken okay for frying?

Yes, boneless cuts like chicken tenders or thighs work well and cook faster.

Can I freeze fried chicken?

Yes, freeze fully cooked and cooled pieces. Reheat in the oven straight from frozen.

Why is my coating falling off?

Make sure the chicken is not too wet and let the coating rest before frying.

What oil is best for frying?

Use oils with a high smoke point like peanut, vegetable, or canola oil.

Can I reuse the frying oil?

Yes, strain it after cooling and reuse up to 2-3 times, depending on what you fry.

What sides go well with fried chicken?

Coleslaw, mashed potatoes, cornbread, biscuits, and mac and cheese are classic pairings.

Conclusion

Fried Chicken is the ultimate crispy, juicy, and flavorful dish that never goes out of style. With a few simple steps and ingredients, you can master this beloved comfort food at home. Whether you serve it up for a casual dinner or a festive gathering, it’s sure to satisfy every craving.

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