Description

Fried chicken is a timeless favorite that brings comfort and flavor to every meal. This crispy fried chicken recipe combines juicy, tender meat with a perfectly seasoned, golden-brown crust that delivers an irresistible crunch.

Ingredients

Scale

3 pounds bone-in chicken pieces (thighs and drumsticks)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
4 cups vegetable oil (for frying)

Instructions

In a large bowl, whisk together buttermilk and half of the seasonings (salt, pepper, garlic powder, onion powder). Submerge chicken pieces in the mixture, cover, and refrigerate for at least two hours or overnight.
Set up a dredging station: combine remaining seasonings with flour in one bowl, place marinated chicken in another bowl, and keep an empty bowl for coated pieces.
Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere.
Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches about 350°F (175°C).
Fry chicken pieces in batches for 12-15 minutes on each side until golden brown and cooked through (internal temperature should reach at least 165°F/75°C).
Transfer fried chicken onto a wire rack set over paper towels to drain excess oil before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Frying
Cuisine: Southern

Nutrition

Serving Size: 1 piece (125g)
Calories: 400
Sugar: 0g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 26g
Cholesterol: 90mg

Keywords: - For extra crunch, consider double-dipping your chicken pieces in buttermilk before coating them again in flour. - Don’t overcrowd the pan while frying; this ensures even cooking and crispiness. - Serve with classic sides like coleslaw or cornbread for a complete meal.