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Fried Chicken

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Crispy, golden fried chicken with juicy, flavorful meat and a crisp seasoned crust—perfect comfort food for any occasion.

Ingredients

Scale
  • 3 lb (1.4 kg) bone-in chicken pieces (legs, thighs, breasts)
  • 2 cups buttermilk
  • 1 tsp hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • Vegetable oil, for frying (about 2 inches deep)

Instructions

  1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, coating well. Cover and refrigerate for at least 2 hours or up to overnight.
  2. In a second bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
  3. Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing gently so coating sticks. Set aside on a rack.
  4. Heat oil in a heavy skillet or deep pot over medium heat to about 350 °F (175 °C).
  5. Carefully add chicken pieces, without overcrowding. Fry in batches for 12–15 minutes, flipping halfway, until golden brown and internal temperature reads 165 °F (74 °C).
  6. Transfer fried chicken to a wire rack set over a baking sheet to drain. Let rest 5 minutes before serving.
  7. Optional: keep cooked chicken warm (200 °F / 95 °C) in oven while frying remaining pieces.

Notes

  • Buttermilk marinade tenderizes and adds flavor; don’t skip it.
  • Adjust cayenne for spiciness, or omit for mild version.
  • Use a thermometer to maintain oil temperature—too hot burns crust, too cool makes it greasy.
  • For extra crunch, double-dredge: dip once more in buttermilk and flour.
  • Leftovers reheat crispiest in a 375 °F (190 °C) oven for 10 minutes.

Nutrition

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