Fried chicken is a timeless dish that brings comfort and joy to many tables. Known for its crispy, golden-brown exterior and tender, juicy meat, this recipe will help you achieve that perfect homemade fried chicken that rivals your favorite restaurant. Follow this simple guide to make a flavorful fried chicken that will have everyone coming back for seconds!
Ingredients
- 4 pounds of chicken (legs, thighs, breasts, or a mix)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Oil for frying (vegetable, canola, or peanut oil)
Method
Step 1: Marinate the Chicken
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
Step 2: Prepare the Coating
- In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure a good coating. Shake off any excess flour.
Step 3: Heat the Oil
- In a large, deep skillet or Dutch oven, pour in enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle and turn golden brown within a minute.
Step 4: Fry the Chicken
- Carefully place a few pieces of chicken in the hot oil, being sure not to overcrowd the pan. Fry for about 12-15 minutes per side or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Use a meat thermometer to check for doneness. Adjust the heat as necessary to maintain the oil temperature.
Step 5: Drain and Serve
- Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving.
Tips for Perfect Fried Chicken
- Double-Dip for Extra Crispiness: For an even crispier texture, dip the floured chicken back into the buttermilk and then back into the flour before frying.
- Use a Cast Iron Skillet: A cast iron skillet retains heat well and provides an even cooking surface for frying.
- Season the Flour: Don’t skip seasoning the flour; it adds essential flavor to the chicken.
Enjoy your homemade crispy fried chicken with classic sides like mashed potatoes, coleslaw, or cornbread for a comforting meal that everyone will love!
FAQ’s:
Can I use skinless chicken?
While skinless chicken can be used, skin-on chicken helps achieve a crispier texture.
What oil is best for frying?
Vegetable, canola, or peanut oil works well for frying due to their high smoke points.
How do I store leftovers?
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Can I freeze fried chicken?
Yes! Wrap individual pieces tightly and freeze for up to 3 months.
How do I reheat fried chicken?
Reheat in the oven at 350°F (175°C) for about 15-20 minutes to maintain crispiness.
