Description
A classic and delicious perfectly crispy fried chicken recipe that’s ideal for all occasions, featuring juicy meat encased in a crunchy, golden crust.
Ingredients
Units
Scale
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
- In a large bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
- Heat vegetable oil in a large, deep skillet or fryer to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F/74°C).
- Remove chicken and drain on a wire rack or paper towels.
- Let rest for 5 minutes before serving for best texture.
Notes
- Soaking in buttermilk tenderizes the chicken and adds flavor.
- For extra crispy chicken, double-dip by dredging the chicken in flour, back into the buttermilk, then again in the flour.
- Use a meat thermometer to ensure the chicken is fully cooked.
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg