Crispy on the outside, juicy on the inside – fried chicken is the ultimate comfort food. This detailed recipe will guide you through making golden, flavorful fried chicken that rivals any restaurant. Perfect for family gatherings, picnics, or a Sunday feast.
Ingredients (Serves 6-8)
For the Chicken:
- 3 ½ to 4 lbs chicken (cut into 8-10 pieces, skin-on, bone-in)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional for spice)
- 1 tbsp kosher salt
- 1 tsp black pepper
For the Breading:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme (optional)
- 1 tsp baking powder (for lightness)
- Salt and pepper to taste
For Frying:
- Vegetable oil or peanut oil (for deep frying, about 4 cups)
Step-by-Step Instructions
1. Prepare the Chicken
- Cut the Chicken: Use a sharp knife to cut the chicken into 8-10 pieces (breasts, thighs, drumsticks, and wings). Pat the pieces dry with paper towels.
- Marinate: In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Submerge the chicken pieces in the mixture, cover, and refrigerate for 4-24 hours. This tenderizes the chicken and infuses flavor.
2. Make the Breading
- Mix Dry Ingredients: In a large shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, thyme, baking powder, salt, and pepper.
- Dredging Station: Set up a station with the marinated chicken, the breading mixture, and a clean plate for coated pieces.
3. Dredge the Chicken
- Remove from Marinade: Shake excess buttermilk off the chicken.
- Coat Thoroughly: Dredge each piece in the flour mixture, pressing down to ensure the breading adheres well. For extra crispy chicken, repeat by dipping the chicken back in the buttermilk and dredging again.
4. Heat the Oil
- Choose the Right Oil: Use vegetable or peanut oil with a high smoke point.
- Heat the Oil: In a large cast-iron skillet or deep fryer, heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature – maintaining proper heat is crucial for crispy chicken.
5. Fry the Chicken
- Fry in Batches: Fry 3-4 pieces at a time to avoid overcrowding (this lowers the oil temperature).
- Cooking Time:
- Wings: 8-10 minutes
- Drumsticks and Thighs: 12-14 minutes
- Breasts: 10-12 minutes
- Turn Occasionally: Flip the chicken every few minutes to ensure even cooking and golden-brown crispiness.
- Drain: Remove the chicken and place it on a wire rack set over a baking sheet. This prevents sogginess.
6. Finish and Serve
- Rest: Let the chicken rest for 5 minutes to lock in juices.
- Serve Hot: Pair with mashed potatoes, coleslaw, biscuits, or cornbread for the ultimate Southern feast.
Pro Tips for Perfect Fried Chicken:
- Double Dredge for Extra Crunch: For even crispier chicken, dip in buttermilk and dredge twice.
- Maintain Oil Temperature: Keep the oil between 325°F and 350°F. If it drops too low, the chicken will absorb excess oil and become greasy.
- Use Dark Meat for Juiciness: Thighs and drumsticks stay juicier and are less likely to dry out.
- Let it Rest: Allow the chicken to cool slightly before serving – this helps the crust stay crispy.
Recipe Notes:
- Spicy Variation: Add more cayenne and hot sauce for extra heat.
- Gluten-Free: Swap all-purpose flour for gluten-free flour and cornstarch.
- Air Fryer Option: Cook the breaded chicken at 400°F for 25-30 minutes, flipping halfway through.