Description
A classic and deliciously crispy fried chicken recipe that’s perfect for any occasion. Juicy on the inside, golden and crunchy on the outside — a guaranteed crowd-pleaser.
Ingredients
Units
Scale
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil, for frying
Instructions
- Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
- In a separate bowl, mix the flour with salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge in the seasoned flour mixture, pressing to coat well.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and cooked through.
- Drain on a wire rack or paper towels.
- Let rest for a few minutes before serving for maximum crispiness.
Notes
- Use a thermometer to ensure the oil stays at 350°F for consistent frying.
- Double dredge for extra crispy crust.
- Letting the chicken rest after frying helps the juices redistribute and keeps the crust crispy.
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg