Crispy Fried Chicken Recipe
What makes this recipe so special? It’s all about the balance. Seasoned to perfection, crisp on the outside, and tender on the inside. With just a few simple steps, you can create restaurant-quality fried chicken in your own kitchen. Plus, it’s customizable! You can spice it up, keep it classic, or even tweak it to suit your dietary needs.
Equipment
- Large mixing bowl
- Shallow Dishes
- Tongs or a Slotted Spoon
- Deep Skillet or Dutch Oven
- Wire Rack with Baking Sheet
- Meat Thermometer
- Paper Towels
Ingredients
For the Chicken:
- 8 pieces of chicken mix of drumsticks, thighs, and breasts
- 2 cups buttermilk or 2 cups milk + 1 tbsp vinegar as a substitute
- 1 tsp salt
- 1 tsp black pepper
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper optional, for heat
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
For Frying:
- 4 cups vegetable oil or enough to submerge chicken halfway in the pan
Instructions
Step 1: Marinate the Chicken
- In a large mixing bowl, combine buttermilk, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
Step 2: Prepare the Seasoned Flour Coating
- In a shallow dish, whisk together all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.
- Remove the chicken from the buttermilk marinade and let excess liquid drip off.
Step 3: Coat the Chicken
- Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating.
- For extra crunch, dip the coated chicken back into the buttermilk, then dredge it in the flour mixture again.
Step 4: Heat the Oil
- Pour vegetable oil into a deep skillet or Dutch oven, filling it about halfway. Heat over medium-high heat until the oil reaches 350°F.
- If you don’t have a thermometer, drop a small piece of flour into the oil; it should sizzle immediately without burning.
Step 5: Fry the Chicken
- Fry the chicken in batches to avoid overcrowding. Place the pieces gently into the hot oil, skin-side down, and cook for 6-8 minutes on one side.
- Flip the chicken with tongs and cook for another 6-8 minutes or until golden brown.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Step 6: Serve and Enjoy
- Let the chicken rest for 5 minutes before serving to allow the juices to settle.
- Pair it with your favorite sides like mashed potatoes, coleslaw, or a simple green salad.
Notes
Nutritional Value
Each serving of crispy fried chicken (1-2 pieces) contains approximately:- Calories: 350-400 kcal
- Protein: 25 g
- Fat: 20 g
- Saturated Fat: 4-5 g
- Carbohydrates: 15-20 g
- Dietary Fiber: 1-2 g
- Sugar: 1-2 g
- Sodium: 600-700 mg
- Cholesterol: 80-90 mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.