🍗 Crispy Fried Chicken
Serves: 4–6
Prep Time: 15–20 minutes
Marinate Time: 1–2 hours (optional but recommended)
Cook Time: 15–20 minutes per batch
Ingredients
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4–6 chicken pieces (drumsticks, thighs, or breasts)
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2 cups (480 ml) buttermilk
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2 cups (240 g) all-purpose flour
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp cayenne pepper (optional, for heat)
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Vegetable oil for frying
Instructions
1. Marinate chicken
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Place chicken in a bowl or ziplock bag and pour buttermilk over it.
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Cover and refrigerate 1–2 hours (or overnight for extra tenderness).
2. Prepare flour coating
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In a large bowl, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Coat the chicken
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Remove chicken from buttermilk, letting excess drip off.
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Dredge each piece in seasoned flour, pressing lightly to adhere.
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Optional: For extra crispiness, dip again in buttermilk and then in flour a second time.
4. Fry the chicken
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Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
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Fry chicken in batches, avoiding overcrowding, for 15–20 minutes until golden brown and internal temperature reaches 165°F (74°C).
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Drain on a wire rack or paper towels.
💡 Tips
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Crispier coating: Let coated chicken rest 10–15 minutes before frying.
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Even cooking: Use a thermometer to maintain oil temperature; too hot burns coating, too low makes it greasy.
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Flavor variations: Add herbs like thyme or rosemary to the flour mixture for extra aroma.
If you want, I can also give a “Buttermilk-Brined Extra Crispy Fried Chicken” recipe with a double dredge and seasoned flour for maximum crunch — it’s like restaurant-style fried chicken.
Do you want that version?
