Fried Chicken

Fried Chicken is a timeless comfort food classic featuring tender, juicy meat coated in a crispy, golden crust. Whether served with mashed potatoes, biscuits, or coleslaw, it’s a dish that brings satisfaction and flavor in every bite.

Why You’ll Love This Recipe

• Crispy, well-seasoned crust with a satisfying crunch
• Juicy, flavorful meat thanks to a buttermilk marinade
• Easy to make with pantry staples
• Perfect for gatherings, family dinners, or casual meals
• Versatile—works with a variety of cuts and seasonings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (legs, thighs, breasts, wings)
• Buttermilk
• All-purpose flour
• Cornstarch (optional for extra crunch)
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper (optional)
• Vegetable oil for frying

directions

1. Soak the chicken in buttermilk for at least 4 hours or overnight in the fridge.
2. In a large bowl, mix flour, cornstarch, and spices.
3. Remove chicken from buttermilk, letting excess drip off.
4. Dredge each piece in the flour mixture, pressing to coat thoroughly.
5. Let the coated chicken rest on a wire rack for 15 minutes.
6. Heat oil in a deep skillet or fryer to 350°F (175°C).
7. Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and cooked through.
8. Drain on a wire rack and let rest a few minutes before serving.

Servings and timing

• Servings: 4–6
• Prep time: 20 minutes (plus marinating time)
• Cook time: 30 minutes
• Total time: ~5 hours (including marination)

Variations

• Use a spice blend with chili powder, dried herbs, or lemon pepper
• Try Korean-style double-frying for an extra crisp finish
• Add hot sauce to the buttermilk marinade for a spicy version
• Bake or air fry for a lighter alternative
• Use boneless thighs or tenders for quicker cooking

storage/reheating

• Refrigerate leftovers for up to 4 days
• Reheat in an oven or air fryer at 350°F until hot and crispy
• Avoid microwaving to preserve the crust
• Not recommended for freezing once cooked

FAQs

Why soak chicken in buttermilk?

Buttermilk tenderizes the meat and helps the breading adhere better.

What’s the secret to extra crispy fried chicken?

A mix of flour and cornstarch and resting the coated chicken before frying helps achieve a crunchier crust.

Can I fry boneless chicken?

Yes—boneless thighs or tenders work well and cook faster than bone-in pieces.

How do I know the chicken is done?

Use a thermometer—chicken is done when the internal temperature reaches 165°F (74°C).

Can I make it less spicy?

Yes—omit or reduce the cayenne pepper in the seasoning.

What oil is best for frying chicken?

Use neutral oils with high smoke points like vegetable, canola, or peanut oil.

Why rest the chicken before frying?

Resting allows the coating to adhere better and cook more evenly.

Can I bake instead of fry?

Yes—bake at 425°F on a wire rack-lined baking sheet for 35–45 minutes.

How do I keep fried chicken crispy?

Cool on a wire rack, not paper towels, and avoid covering until completely cool.

Can I reheat fried chicken?

Yes—use an oven or air fryer to restore crispiness without drying out the meat.

Conclusion

Fried Chicken is a universally loved dish that’s simple to prepare and endlessly satisfying. With its juicy meat and crispy crust, it’s perfect for any meal—whether served traditionally with sides or as part of a picnic or potluck. Once you master this classic, you’ll want to make it again and again.

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