Fried chicken

Instructions:

1. Marinate the Chicken

To start, place the chicken pieces in a large bowl or resealable bag. Pour in the buttermilk, then add the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). The buttermilk will tenderize the chicken and help the breading stick, while the spices infuse the meat with flavor.

Cover the bowl or seal the bag and refrigerate for at least 1 hour, but ideally 4 hours or overnight. The longer the chicken marinates, the more flavorful and tender it will be.

2. Prepare the Breading

While the chicken is marinating, prepare the dry coating. In a large bowl, combine the all-purpose flour, salt, pepper, paprika, garlic powder, onion powder, dried thyme, and baking powder. If you want an extra crispy coating, add the cornstarch to the flour mixture. The cornstarch helps create a crunchier crust when fried.

Whisk the ingredients together until fully combined.

3. Coat the Chicken

Once the chicken has marinated, it’s time to coat it. Take each piece of chicken and dredge it in the flour mixture, making sure it’s fully coated on all sides. For an extra thick coating, you can dip the chicken back into the buttermilk, then dredge it again in the flour mixture. Press the flour mixture onto the chicken to create a thick, even layer.

Once all the pieces are coated, let the chicken rest for a few minutes to ensure the breading sticks properly.

4. Heat the Oil

While the chicken rests, heat the oil in a large, heavy-bottomed skillet or Dutch oven. You’ll need about 4-6 cups of oil, depending on the size of your skillet. Heat the oil over medium-high heat to 350°F (175°C). To test the temperature, drop a small amount of flour into the oil—if it sizzles immediately, the oil is ready.

Tip: If you don’t have a thermometer, you can also test the oil by dropping in a small piece of bread or a pinch of flour. It should bubble vigorously and brown within 1-2 minutes.

5. Fry the Chicken

Carefully place the coated chicken pieces into the hot oil, one at a time. Be sure not to overcrowd the skillet, as this will cause the temperature of the oil to drop and result in greasy, soggy chicken. Depending on the size of your pan, fry in batches.

Fry the chicken for about 12-15 minutes, turning the pieces occasionally, until the chicken is golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is cooked through.

6. Drain the Chicken

Once the chicken is fried to perfection, use tongs or a slotted spoon to remove it from the oil. Place the fried chicken on a paper towel-lined plate or wire rack to drain any excess oil. This will keep the chicken crispy and prevent it from getting soggy.

7. Serve and Enjoy

Serve your fried chicken hot, with your favorite sides like mashed potatoes, coleslaw, cornbread, or a fresh salad. Don’t forget to add a drizzle of honey, hot sauce, or a squeeze of lemon for an extra burst of flavor.

Tips for Perfect Fried Chicken:

• Rest the chicken before frying: After coating the chicken, let it rest for a few minutes. This helps the breading adhere better and prevents it from falling off during frying.
• Maintain oil temperature: Keep the oil temperature steady. If the temperature drops too low, the chicken will absorb too much oil and become greasy. If the oil gets too hot, the crust will burn before the chicken is fully cooked. A thermometer is your best friend here.
• Double dredge for extra crunch: For a thicker, crunchier crust, dip the chicken back into the buttermilk and then dredge it in flour again. This extra layer of breading will create a deliciously crispy exterior.
• Let the chicken rest: Allow the fried chicken to rest for a few minutes before serving. This helps the juices redistribute throughout the meat, making it even more tender and juicy.
• Use the right oil: Vegetable oil or peanut oil are ideal for frying due to their high smoke point and neutral flavor. Avoid olive oil, as it has a lower smoke point and may impart an off flavor.
• Experiment with spices: Fried chicken is versatile, so don’t hesitate to adjust the seasonings in the marinade and flour coating. You can add cayenne for heat, paprika for smokiness, or dried herbs like thyme, oregano, or rosemary for added flavor.

Why You’ll Love This Fried Chicken Recipe

This crispy fried chicken recipe offers everything you love about the classic dish: a perfectly seasoned, crunchy coating, and tender, juicy chicken. The use of buttermilk as a marinade ensures the chicken is moist and flavorful, while the perfectly seasoned flour mixture creates the ultimate crispy crust. The frying technique locks in the flavors and keeps the meat juicy, while the golden brown exterior is satisfyingly crisp.

Whether you’re making it for a family dinner or serving it at a gathering, fried chicken never fails to impress. It’s comfort food at its finest—crispy, tender, and utterly delicious.

So, gather your ingredients, heat up the oil, and get ready to enjoy a plate of homemade fried chicken that will rival any restaurant or takeout!