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Introduction:
When it comes to comfort food, few dishes rival the satisfaction of a perfectly fried chicken. Whether you're hosting a family dinner, having a picnic, or craving a nostalgic meal, classic fried chicken never fails to impress. With its crispy golden exterior, tender and juicy interior, and irresistible flavor, this recipe brings together all the essentials for the perfect fried chicken. Follow this step-by-step guide to recreate a time-honored dish that everyone will love!
Ingredients:
For the Chicken Marinade:
4 large chicken pieces (drumsticks, thighs, or breasts)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
For the Flour Coating:
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional for extra heat)
For Frying:
Vegetable oil (enough to fill a deep fryer or skillet about 2 inches deep)
Directions:
Marinate the Chicken:
Start by placing the chicken pieces into a large bowl or resealable plastic bag.
Pour in the buttermilk and add the hot sauce, salt, black pepper, garlic powder, and paprika. Mix well to coat the chicken evenly.
Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to marinate.
Prepare the Flour Coating:
In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Remove the marinated chicken from the fridge. Let any excess marinade drip off and then dredge each piece of chicken in the flour mixture, ensuring an even coating. Press the flour onto the chicken to help it stick better.
Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep frying pan, Dutch oven, or deep fryer over medium-high heat. The oil should reach 350°F (175°C).
Carefully lower the coated chicken pieces into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Fry the chicken for about 12–15 minutes, turning occasionally, until the coating is golden and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
Drain and Rest:
Use tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
Let the chicken rest for a few minutes before serving to ensure the juices stay locked inside.
Serving and Storage Tips:
Serving: Serve your crispy fried chicken with classic sides like mashed potatoes, coleslaw, cornbread, or a simple green salad. For an extra touch, drizzle with honey or hot sauce for added flavor.
Storage: Leftover fried chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a wire rack in a 375°F (190°C) oven for 10-15 minutes to retain its crispiness.
Variations:
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