🍗 Classic Fried Chicken
Serves: 4–6
Prep: 20 minutes (+marinating time)
Cook: 15–20 minutes per batch
Ingredients
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4–6 bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
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2 cups buttermilk (for marinating)
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2 cups all-purpose flour
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp cayenne pepper (optional, for heat)
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Vegetable oil or canola oil, for frying (enough to submerge 1–2 inches of chicken)
Instructions
1. Marinate the chicken
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Place chicken pieces in a bowl and cover with buttermilk.
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Cover and refrigerate at least 1 hour (up to overnight) for extra tenderness.
2. Prepare the dredge
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In a large bowl or shallow dish, mix flour + salt + pepper + paprika + garlic powder + onion powder + cayenne.
3. Coat the chicken
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Remove chicken from buttermilk, letting excess drip off.
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Dredge each piece in the seasoned flour until fully coated.
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Optional: double dredge for extra crunch — dip back in buttermilk, then flour again.
4. Fry
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Heat 1–2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).
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Fry chicken in batches, avoiding crowding.
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Cook 12–15 minutes for thighs/drumsticks, 10–12 minutes for breasts, turning once.
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Use a thermometer — internal temperature should reach 165°F (74°C).
5. Drain and rest
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Remove chicken and place on a wire rack or paper towels.
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Let rest 5 minutes before serving.
💡 Tips
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Extra crispy: Let coated chicken rest 10–15 minutes before frying to help the crust stick.
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Flavor variation: Add dried herbs (thyme, oregano, or rosemary) to the flour.
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Oven-finish option: Fry for 5–7 minutes, then finish in a 375°F oven to ensure doneness without burning.
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Side suggestions: Mashed potatoes, coleslaw, or corn on the cob.
I can also give you a Buttermilk Fried Chicken version, Oven-Fried Chicken, or Spicy Nashville Hot Chicken recipe if you want.
