Description
This Crispy Fried Chicken recipe delivers perfectly golden, crunchy chicken with a flavorful blend of spices. Marinated in buttermilk for tenderness and coated in a seasoned flour mixture, the chicken is fried to juicy perfection. Ideal for a satisfying meal, it pairs wonderfully with classic sides like mashed potatoes and coleslaw.
Ingredients
Scale
For the Marinade
- 8 pieces chicken (drumsticks, thighs, breasts, or wings)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 tablespoon hot sauce (optional for extra flavor)
For the Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon baking powder (for extra crunch)
For Frying
- 2-3 cups vegetable oil or canola oil (for frying)
Instructions
- Marinate the Chicken: In a large bowl, mix the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce if using. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
- Prepare the Coating: In a shallow dish or large bowl, combine the flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder. Mix thoroughly to distribute all seasonings evenly.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour mixture, pressing gently to ensure an even and thick coating. Shake off any excess flour, then place the coated chicken on a clean plate. Let it rest for 5-10 minutes so the coating sets.
- Heat the Oil: In a large deep skillet or Dutch oven, heat the vegetable or canola oil over medium-high heat to about 350°F (175°C). Use a cooking thermometer for accurate temperature control.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil without overcrowding the pan. Fry in batches if needed. Cook for 10-15 minutes per side, depending on the size, until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the doneness to avoid undercooking or burning.
- Drain and Serve: Remove the cooked chicken from the oil and place it on a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits for a classic meal.
Notes
- For extra spicy chicken, increase cayenne pepper or add hot sauce to taste.
- Marinating overnight enhances flavor and moisture significantly.
- Maintain oil temperature consistently at 350°F for optimal crispiness and to prevent oil absorption.
- Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Leftover fried chicken can be reheated in an oven or air fryer to maintain crispiness.
