Description
Crispy, golden Fried Chicken elevates comfort food to an art form, blending Southern hospitality with irresistible flavor. Perfectly seasoned and crunchy, this classic dish promises a satisfying meal that brings friends and family together around the table.
Ingredients
Scale
Main Ingredients:
- 3–4 pounds (1.36–1.81 kilograms) chicken pieces (drumsticks, thighs, wings, or breast pieces)
- 2 cups (480 milliliters) buttermilk
- 2 cups (240 grams) all-purpose flour
- Vegetable oil for frying
Seasoning and Spices:
- 1 tablespoon hot sauce (optional)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Salt and Pepper:
- Salt to taste
- Black pepper to taste
Instructions
- Immerse chicken pieces in a zesty buttermilk bath infused with hot sauce, salt, and black pepper. Refrigerate for 4-8 hours to enhance flavor and tenderize meat.
- Create a robust seasoning blend by combining flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a wide container.
- Heat cooking oil to 350°F in a deep skillet, preparing for crispy transformation.
- Extract chicken from marinade, allowing excess liquid to drip away. Thoroughly coat each piece in the spiced flour mixture, pressing gently to ensure complete coverage.
- Position flour-dusted chicken on a wire rack for 15-20 minutes, enabling coating to set and adhere perfectly.
- Gently lower chicken pieces into hot oil, maintaining space between them. Fry for 12-15 minutes, rotating occasionally to achieve uniform golden-brown exterior.
- Monitor internal temperature, ensuring chicken reaches 165°F for safe consumption.
- Transfer fried pieces to paper towel-lined plate to drain excess oil, allowing chicken to rest briefly.
- Plate alongside classic accompaniments like creamy mashed potatoes or tangy coleslaw.
- For adventurous palates, amplify heat by increasing cayenne or incorporating additional hot sauce into flour mixture.
Notes
- Use boneless chicken for quicker cooking and easier eating, perfect for those who prefer convenience.
- Buttermilk is the secret weapon for tenderizing meat, creating incredibly juicy and flavorful chicken every single time.
- Let chicken come to room temperature before frying to ensure even cooking and prevent cold spots in the meat.
- Pat chicken completely dry before dredging to help the flour coating stick better and create a crispier exterior.
- Double-dredge chicken by dipping back into buttermilk and flour for an extra thick, crunchy coating that stays crisp longer.
- Opt for neutral oils like vegetable or peanut oil with high smoke points to prevent burning during deep-frying.
- Monitor oil temperature carefully; consistent 350°F ensures crispy exterior without greasy or undercooked chicken.
- Prep Time: 4 hours (or overnight)
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg