Description
Crispy Fried Chicken is a classic American comfort food made by marinating chicken pieces in buttermilk and hot sauce, then dredging them in a seasoned flour mixture before frying to golden perfection. This recipe yields tender, juicy chicken with a crunchy, flavorful crust, perfect for family dinners or gatherings.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 pounds, cut into 8–10 pieces)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Breading
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
For Frying
- Vegetable oil (for frying)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk and hot sauce over them. Toss to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Coating: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper until evenly combined. This seasoned flour mixture will create the crispy crust.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure the coating adheres well. Place the coated pieces on a wire rack and let rest for 15–20 minutes; this helps the breading stick better during frying.
- Heat the Oil: Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature for even cooking and to prevent the chicken from absorbing excess oil.
- Fry the Chicken: Fry the chicken pieces in batches, avoiding overcrowding the pan. Turn the chicken occasionally to cook evenly on all sides. Fry for 12–15 minutes, or until the coating is golden brown and crisp, and the internal temperature reaches 165°F for white meat and 175°F for dark meat.
- Drain and Rest: Remove the fried chicken and transfer to a clean wire rack or a paper towel–lined plate to drain off excess oil. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender bites.
Notes
- For extra crunchiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture a second time before frying.
- Serve with classic sides like coleslaw, mashed potatoes, or warm biscuits for a comforting meal.
- Ensure oil temperature remains steady to avoid greasy chicken and to get optimal crispness.
