Here’s a crispy, juicy fried chicken recipe that’s classic and perfect for dinner:
Ingredients (for 4 servings):
- 4–6 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions:
- Marinate the chicken
- Place chicken in a bowl or zip-top bag and pour buttermilk over it.
- Cover and refrigerate for at least 1 hour (or overnight for extra tenderness).
- Prepare the coating
- In a shallow bowl or dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Coat the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing lightly to coat evenly.
- Heat the oil
- In a deep skillet or Dutch oven, heat 1–2 inches of oil to 350°F (175°C).
- Fry the chicken
- Fry chicken in batches, avoiding overcrowding.
- Cook 10–15 minutes per side (depending on size), until golden brown and internal temperature reaches 165°F (74°C).
- Drain and serve
- Place cooked chicken on a wire rack or paper towels to drain excess oil.
- Serve hot with coleslaw, mashed potatoes, or biscuits.
💡 Tips:
- For extra crunch, double-dip: after the first flour coating, dip back into buttermilk, then coat again in flour.
- Keep cooked chicken warm in a 200°F (90°C) oven while frying the rest.
If you want, I can also give a spicy Nashville-style hot fried chicken version that’s extra crispy and bold.
Do you want me to do that?
