This fried chicken recipe produces crispy, golden-brown chicken on the outside with juicy, flavorful meat on the inside. It follows a traditional method using seasoning, marination, and careful frying to achieve the best texture and taste.
Ingredients
Chicken
- 1 whole chicken (about 3 to 4 pounds), cut into 8 pieces, or 3 pounds mixed chicken parts (drumsticks, thighs, wings, breasts)
Marinade
- 2 cups buttermilk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Flour Coating
- 2½ cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
For Frying
- Vegetable oil, peanut oil, or canola oil (enough to fill the pan 1½ to 2 inches deep)
Instructions
1. Prepare the chicken
If using a whole chicken, cut it into pieces and pat them dry with paper towels. Removing excess moisture helps the coating stick better.
2. Marinate the chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces and make sure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the meat and adds flavor.
3. Prepare the flour coating
In a large shallow dish, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir thoroughly so the seasoning is evenly distributed.
4. Coat the chicken
Remove the chicken from the marinade one piece at a time, allowing excess liquid to drip off. Dredge each piece in the seasoned flour, pressing the flour firmly onto the chicken. For extra-crispy chicken, dip the floured chicken back into the marinade briefly and then coat it in flour again. Place coated pieces on a wire rack and let them rest for 10 to 15 minutes. This helps the coating adhere during frying.
5. Heat the oil
Pour oil into a heavy skillet or deep pan to a depth of 1½ to 2 inches. Heat the oil to 325–350°F (165–175°C). Maintaining the correct temperature is important; oil that is too hot will burn the coating, while oil that is too cool will make the chicken greasy.
6. Fry the chicken
Carefully place the chicken pieces into the hot oil, skin-side down if applicable. Do not overcrowd the pan; fry in batches if necessary. Fry for 12 to 15 minutes per side, turning occasionally, until the chicken is golden brown and cooked through.
Internal temperature should reach 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
7. Drain and rest
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving. Resting allows the juices to redistribute inside the meat.
Tips for Best Results
- Use a thermometer to monitor oil temperature for consistent frying.
- Dark meat is more forgiving and stays juicier than breast meat.
- Letting the flour coating rest before frying helps prevent it from falling off.
- Season the chicken immediately after frying if you want extra flavor.
Storage and Reheating
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven at 375°F (190°C) for 10 to 15 minutes to restore crispiness. Avoid microwaving if possible.
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