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Introduction
There’s nothing quite like the crunch of a perfectly fried piece of chicken. This timeless classic is a comfort food favorite that brings together juicy, tender meat encased in a flavorful, golden crust. Whether you’re hosting a family dinner or just craving some home-cooked goodness, this fried chicken recipe will deliver every time. Read on to learn the secrets of making the ultimate fried chicken, with helpful tips and variations to suit your taste.
Ingredients:
For the chicken:
8 pieces of chicken (drumsticks, thighs, wings, or a mix)
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
For the coating:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon baking powder
For frying:
Vegetable oil or peanut oil (enough to fill a large skillet about halfway)
Directions:
Marinate the Chicken:
In a large bowl, combine the buttermilk, salt, pepper, paprika, and garlic powder.
Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor and tenderness.
Prepare the Coating:
In a shallow dish, mix the flour, salt, pepper, paprika, cayenne (if using), and baking powder.
Coat the Chicken:
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even coating. Let the coated chicken rest for 10 minutes to allow the coating to adhere.
Heat the Oil:
In a large, heavy skillet or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer for accuracy to maintain consistent frying temperatures.
Fry the Chicken:
Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 10–12 minutes, turning occasionally, until golden brown and fully cooked (internal temperature of 165°F or 74°C).
Drain and Serve:
Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve hot.
Serving and Storage Tips:
Serving: Pair your fried chicken with classic sides like mashed potatoes, coleslaw, or cornbread for a complete Southern-style meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F to restore crispiness.
Variations:
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