🍗 Crispy Fried Chicken
🧂 Ingredients (Serves 4–6):
For the chicken:
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1 whole chicken (about 3–4 lbs), cut into pieces — or use 8–10 drumsticks/thighs
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2 cups buttermilk (or see substitute below)
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1 tbsp hot sauce (optional, for extra flavor)
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Salt and pepper
For the breading:
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2 cups all-purpose flour
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1 tsp salt
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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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1/2 tsp black pepper
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1/2 tsp cayenne (optional)
For frying:
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Oil (vegetable, peanut, or canola), enough for deep frying (about 2–3 inches deep)
🥣 Instructions:
1. Marinate the chicken:
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Season chicken with salt and pepper.
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In a bowl, mix buttermilk and hot sauce. Add chicken and coat well.
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Cover and marinate in the fridge for at least 2 hours, or overnight for best flavor.
2. Prepare the coating:
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In a large bowl, whisk together all breading ingredients.
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Remove chicken from marinade (let excess drip off) and dredge in flour mixture. Press firmly so it sticks.
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Set aside on a tray for 10–15 minutes (this helps the coating stick when frying).
3. Heat the oil:
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In a deep pot or cast-iron skillet, heat oil to 325–350°F (165–175°C).
4. Fry the chicken:
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Work in batches to avoid overcrowding.
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Fry dark meat pieces (thighs/drumsticks) for 12–14 minutes, white meat (breasts/wings) for 8–10 minutes, or until golden and cooked through.
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Internal temp should reach 165°F (75°C).
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Drain on a wire rack (not paper towels — they trap steam).
🍽️ Serve with:
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Mashed potatoes, coleslaw, biscuits, hot sauce, or honey.
🧊 Buttermilk substitute:
If you don’t have buttermilk, mix 2 cups milk + 2 tbsp lemon juice or vinegar. Let sit for 5–10 minutes.
🔁 Variations:
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Extra crispy: Double-dip (buttermilk → flour → back in buttermilk → flour again).
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Spicy version: Add cayenne and black pepper to both marinade and coating.
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Gluten-free: Use a gluten-free flour blend or crushed rice crackers.
Want an air fryer version, oven-baked style, or Korean fried chicken twist next?