Description
This Crispy Fried Chicken recipe delivers golden, perfectly seasoned southern-style chicken with a tender, juicy interior and a crunchy exterior. Marinated in tangy buttermilk and hot sauce, then dredged in a spiced flour coating, it’s deep-fried to crispy perfection—ideal for an indulgent comfort food meal.
Ingredients
Scale
For the Chicken and Marinade
- 8 bone-in, skin-on chicken pieces (drumsticks and thighs preferred)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
For the Coating
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (enough for about 2 inches in a pot)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken pieces with the buttermilk and hot sauce if using. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, whisk together all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This spice blend creates a flavorful and crispy crust.
- Coat the Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to adhere well. Place coated pieces on a wire rack and let them rest for 15–20 minutes to set the crust.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure even frying and safe cooking.
- Fry the Chicken: Carefully add the chicken pieces in batches, avoiding overcrowding the pan. Fry each piece for 12–15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Keep Warm: Transfer the fried chicken to a wire rack set over paper towels to drain excess oil and stay crispy. To keep cooked pieces warm while frying remaining batches, place them in a 250°F (120°C) oven.
- Serve: Serve hot with traditional sides like mashed potatoes, biscuits, or coleslaw for a classic, satisfying meal.
Notes
- Resting the coated chicken before frying significantly improves the crispiness of the crust.
- Using a thermometer to monitor oil temperature ensures the chicken cooks evenly without burning the coating.
- Keep cooked chicken warm on a wire rack in the oven to maintain its crisp texture while frying in batches.
- For extra flavor, marinate the chicken overnight instead of the minimum 4 hours.
- Optional hot sauce and cayenne pepper add a spicy kick but can be omitted for a milder flavor.
- Prep Time: 20 minutes (plus 4 hours to overnight marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 620
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg
