Description

A classic, golden-brown fried chicken recipe that’s perfectly crispy on the outside and juicy on the inside — ideal for family dinners, picnics, or parties.

Ingredients

Units Scale

1 whole chicken, cut into 8 pieces
2 cups buttermilk
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Vegetable oil, for frying

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Instructions

Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to coat well.
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Carefully add chicken pieces to the hot oil in batches. Fry for 10–12 minutes per side, or until golden brown and cooked through (internal temp 165°F/74°C).
Transfer cooked chicken to a wire rack set over paper towels to drain excess oil.
Let rest for 5 minutes before serving for the crispiest texture.

Notes

Use a thermometer to ensure oil stays around 350°F for even frying.
Letting the chicken rest before serving helps lock in juices and maintain crispiness.
Double dredging (dip in buttermilk again before flour) makes for an extra crunchy crust.

Nutrition

Serving Size: 1 piece
Calories: 370
Sugar: 1g
Sodium: 620mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg