Description
This perfectly crispy fried chicken recipe delivers golden-brown, crunchy skin with juicy, flavorful meat—ideal for family dinners, picnics, and special occasions.
Ingredients
Units
Scale
- 1 whole chicken, cut into 8 pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- Vegetable oil, for frying
Instructions
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
- In another bowl, mix the flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove chicken from buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture, pressing to coat thoroughly.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 12–15 minutes, turning occasionally, until golden brown and cooked through.
- Remove fried chicken and place on a wire rack over paper towels to drain excess oil.
- Let rest for 5 minutes before serving.
Notes
- Soaking the chicken in buttermilk helps tenderize and flavor the meat.
- Use a thermometer to ensure the oil stays around 350°F for even cooking.
- Allowing the chicken to rest after frying ensures it remains crispy.
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 2g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg