Delicious Fried Chicken Recipe

• For the Chicken:
  • 4 pieces of bone-in, skin-on chicken (legs and thighs preferred)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (optional)
• For the Seasoned Flour:
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste)
• For Frying:
  • Vegetable oil (enough for frying, about 4 cups)

Instructions

1. Marinate the Chicken: In a large bowl, mix the buttermilk and hot sauce. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Coating: In another bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
3. Heat the Oil: In a deep skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
4. Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.
5. Fry the Chicken: Carefully place the chicken in the hot oil, a few pieces at a time, without overcrowding the pan. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
6. Drain and Serve: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.

Notes

• For an extra crispy texture, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture again.
• You can also experiment with different spices in the flour mixture to suit your taste.
• Ensure the oil temperature is consistent; adjust the heat as needed to maintain the right frying temperature.
• Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore its crispiness.

4

Fried Chicken Recipe

This fried chicken recipe is a classic that brings the crispy, savory goodness straight from the South to your kitchen. Perfectly seasoned and fried to golden perfection, this dish will be a hit at family dinners, parties, or any occasion where comfort food is a must. Enjoy juicy, tender chicken coated in a flavorful, crunchy batter that will have everyone coming back for seconds!

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine Southern

Servings 3

Calories 450 kcal

Ingredients

  

• For the Chicken:
• 4 pieces of bone-in skin-on chicken (legs and thighs preferred)
• 1 cup buttermilk
• 1 tablespoon hot sauce optional
• For the Seasoned Flour:
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper adjust to taste
• For Frying:
• Vegetable oil enough for frying, about 4 cups

Instructions

 

• Marinate the Chicken: In a large bowl, mix the buttermilk and hot sauce. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
• Prepare the Coating: In another bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
• Heat the Oil: In a deep skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
• Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.
• Fry the Chicken: Carefully place the chicken in the hot oil, a few pieces at a time, without overcrowding the pan. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
• Drain and Serve: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.

Notes

• For an extra crispy texture, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture again.
• You can also experiment with different spices in the flour mixture to suit your taste.
• Ensure the oil temperature is consistent; adjust the heat as needed to maintain the right frying temperature.
• Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore its crispiness.

Keyword Fried Chicken Recipe