🍗 Classic Fried Chicken Recipe
Ingredients (Serves 4–6):
For the Marinade:
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1 whole chicken (cut into 8 pieces) or ~3–4 lbs bone-in chicken parts (legs, thighs, breasts)
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2 cups buttermilk
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1 tbsp hot sauce (optional, for flavor and tenderizing)
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1 tsp salt
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1/2 tsp black pepper
For the Dredge (Flour Coating):
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2 cups all-purpose flour
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp paprika (smoked or sweet)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp cayenne pepper (optional, for kick)
For Frying:
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Vegetable oil, peanut oil, or canola oil (for deep frying)
🔪 Instructions:
1. Marinate the Chicken (4 hours to overnight):
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In a large bowl or zip-top bag, mix the buttermilk, hot sauce, salt, and pepper.
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Add the chicken pieces, cover, and refrigerate for at least 4 hours or overnight. This tenderizes the meat and adds flavor.
2. Prepare the Dredge:
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In a large bowl or shallow dish, combine all flour and seasonings.
3. Dredge the Chicken:
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Remove chicken from the marinade, letting excess drip off.
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Dredge each piece in the seasoned flour, pressing firmly so the coating sticks well.
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For extra crunch, double dredge: dip coated chicken back into buttermilk, then re-coat with flour.
4. Heat the Oil:
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Fill a large heavy pot or deep fryer with oil about 2–3 inches deep.
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Heat to 325–350°F (165–175°C) — use a thermometer for accuracy.
5. Fry the Chicken:
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Carefully place 2–3 pieces at a time in the hot oil. Don’t overcrowd.
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Fry dark meat (thighs/legs) for 12–15 minutes, white meat (breasts) for 8–10 minutes, until golden brown and internal temp hits 165°F (74°C).
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Flip once halfway through for even browning.
6. Drain and Rest:
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Place fried chicken on a wire rack over paper towels. Rest for at least 5 minutes before serving to keep the crust crisp.
🍽 Tips:
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For extra crispy crust, add 1/4 cup cornstarch to the flour mix.
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Keep cooked pieces warm in a 200°F oven while finishing the batch.
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Serve with hot honey, coleslaw, biscuits, or mashed potatoes for the full experience.
Would you like a spicy Nashville hot version, an oven-fried alternative, or a buttermilk waffle pairing?