🍗 Crispy Fried Chicken Recipe

 

🍗 Crispy Fried Chicken Recipe

Ingredients (Serves 4–6)

For the Chicken:

• 2–3 lbs (1–1.5 kg) chicken pieces (drumsticks, thighs, breasts, wings)
• 2 cups (480ml) buttermilk (or milk + 1 tbsp vinegar/lemon juice)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional for heat)

For the Breading:

• 2 cups (250g) all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp baking powder (for extra crispiness)

For Frying:

• Vegetable oil, for deep frying (like canola, peanut, or sunflower oil)

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Instructions

1. Marinate the Chicken:

1. In a large bowl, mix buttermilk with salt, pepper, garlic powder, paprika, and cayenne.
2. Add chicken pieces, making sure they're fully coated.
3. Cover and refrigerate for at least 2 hours, preferably overnight for juicy, flavorful chicken.

2. Prepare the Breading:

1. In another bowl, whisk together flour, salt, pepper, paprika, and baking powder.

3. Dredge the Chicken:

1. Remove chicken from marinade, letting excess drip off.
2. Coat each piece in the flour mixture, pressing to adhere.
3. Place on a wire rack and let rest for 10–15 minutes (helps the coating stick).

4. Heat the Oil:

1. In a deep skillet or Dutch oven, heat oil to 350°F (175°C).
2. Use a thermometer for accuracy; oil that’s too hot will burn the coating before cooking through.

5. Fry the Chicken:

1. Fry in batches, without crowding the pan.
2. Fry each piece 10–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C).
3. Drain on a wire rack or paper towels.

6. Serve:

• Let rest a few minutes, then serve hot with sides like mashed potatoes, coleslaw, or cornbread.

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🔥 Tips:

• Double dip: Dip back into buttermilk and then flour for an extra thick, crunchy crust.
• Use a thermometer to avoid under/overcooking.
• Let chicken rest on a rack after frying — no soggy bottoms!