Description
A step-by-step guide to making irresistible fried chicken that is crispy on the outside and juicy on the inside.
Ingredients
Scale
- 4 bone-in, skin-on chicken pieces (thighs, drumsticks, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
Instructions
- Brine or marinate the chicken in buttermilk for at least 2-4 hours or overnight.
- Prepare the coating by mixing all-purpose flour, cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne in a bowl.
- Remove chicken from marinade and let excess buttermilk drip off.
- Dredge chicken pieces in the seasoned flour mixture, then dip them back into buttermilk, and coat again with the flour mixture for double-dipping.
- Heat vegetable oil in a skillet to 350°F (175°C).
- Carefully place chicken pieces in the hot oil, frying in small batches for 12-15 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Remove chicken and place it on a wire rack to drain excess oil.
- Let chicken rest for 5-10 minutes before serving.
Notes
For extra crispiness, consider adding a mixture of cornstarch or rice flour to the coating. Always ensure not to overcrowd the pan when frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: fried chicken, Southern cooking, comfort food, homemade chicken, crispy chicken