Description
This perfectly crispy fried chicken recipe delivers golden, crunchy skin and juicy, flavorful meat every time—ideal for any occasion, from casual dinners to festive gatherings.
Ingredients
Units
Scale
- 3 lbs chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove chicken from buttermilk, letting the excess drip off. Dredge in the flour mixture, pressing to coat well.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken in batches without overcrowding the pan. Cook for 12–15 minutes, turning occasionally, until golden brown and cooked through.
- Drain on paper towels and let rest for a few minutes before serving.
Notes
- For extra crispy skin, double-dip chicken by dredging, then dipping back in buttermilk, and dredging again.
- Use a thermometer to ensure oil stays at the right temperature.
- Let chicken rest for 5–10 minutes after frying to retain juiciness.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg