Crispy fried chicken recipe
Crispy fried chicken recipe with juicy, tender meat and a golden, crunchy crust. Easy, flavorful, and perfect for any occasion. Try it now!
Ingredients
For the Chicken:
- 2 lbs chicken pieces thighs, drumsticks, or breasts—your choice!
- 1 cup buttermilk for tender, juicy chicken
- 2 large eggs helps the coating stick perfectly
- 1 teaspoon salt enhances the natural flavors
- 1 teaspoon black pepper for a subtle kick
- 1 teaspoon paprika adds color and a smoky depth
- ½ teaspoon garlic powder for savory goodness
- ½ teaspoon onion powder brings a subtle sweetness
- ½ teaspoon cayenne pepper optional, for heat lovers
For the Crispy Coating:
- 2 cups all-purpose flour forms the base of that crunchy coating
- ½ cup cornstarch the secret to an extra crispy texture*
- 1 teaspoon baking powder lightens the crust for a crispier finish
- 1 teaspoon salt season every layer for maximum flavor
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika adds a deeper, richer flavor
- ½ teaspoon chili powder for a bold, zesty touch
For Frying:
- Vegetable oil or peanut oil enough for deep frying—these oils have high smoke points, perfect for crispy results!
Pro Tip:
- Want to take it up a notch? Add a pinch of dried herbs like oregano or thyme to the flour mix for an aromatic twist. And don’t forget—seasoning every layer chicken, marinade, coating is the key to flavor-packed fried chicken that’s never bland.
Instructions
Step 1: Marinate the Chicken for Maximum Flavor
- In a large bowl, combine buttermilk, eggs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk until smooth.
- Add the chicken pieces, making sure each piece is fully coated.
- Cover and refrigerate for at least 1 hour, or overnight for even juicier chicken. (The buttermilk tenderizes the chicken while infusing it with rich flavor!)
Step 2: Prepare the Crispy Coating
- In another bowl, mix flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and chili powder.
- Stir well to ensure the spices are evenly distributed. (This seasoned flour coating is the secret to that addictive crunch!)
Step 3: Dredge the Chicken Like a Pro
- Remove the chicken from the marinade, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing firmly to create a thick, even coating.
- For extra crispy texture, dip the coated chicken back into the buttermilk mixture, then dredge it in the flour mix again. (Yes, double-dipping is key!)
Step 4: Fry to Golden Perfection
- Heat vegetable oil in a deep pan or skillet to 350°F (175°C). (Use a thermometer for accuracy—it’s your best friend here!)
- Carefully add the chicken, a few pieces at a time, without overcrowding the pan. Fry for 10–12 minutes, turning occasionally, until the chicken is golden brown and crispy.
- Transfer to a wire rack to drain excess oil. (This keeps the chicken crunchy instead of soggy.)
Step 5: Check for Doneness
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- If you don’t have a thermometer, pierce the thickest part—the juices should run clear, not pink.
Quick Tips for Perfect Results:
- Don’t rush the fry: Maintain a steady oil temperature for an even, crispy coating.
- Rest the chicken: Let it sit for 5 minutes before serving. This helps lock in juices.
- Now, get ready to enjoy crispy fried chicken that’s crunchy on the outside, juicy on the inside, and bursting with bold, savory flavors!
Notes
Nutrition Information (Per Serving):
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 120mg
- Sodium: 800mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 35g