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Fried Chicken

Fried Chicken

This Southern-Style Fried Chicken is crispy on the outside and juicy inside. The buttermilk marinade keeps it tender, while the seasoned flour mix adds the perfect crunch!
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Prep Time 15 minutes
20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

For the Chicken:

  • 2 lbs chicken pieces drumsticks, thighs, wings, or breasts
  • 2 cups buttermilk for marinating
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Coating:

  • 2 cups all-purpose flour
  • ½ cup cornstarch for extra crispiness
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper optional, for heat

For Frying:

  • 4 cups vegetable oil or peanut oil for deep frying

Instructions
 

Marinate the Chicken

  • Keep chicken pieces in a large bowl.
  • Put buttermilk over the chicken, making sure all the pieces are coated.
  • Cover and cool for at least 4 hours, preferably overnight for maximum taste.

Prepare the Coating

  • In a large bowl, add flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, keyanne pepper and baking powder.
  • In a separate bowl, beat the eggs.

Dredge the Chicken

  • Remove chicken from buttermilk and let the excess liquid drip.
  • Dip each piece into a mixture of flour, then in beaten eggs, and back into the flour mixture.
  • Press the flour mixture on the chicken to ensure a thick, even coating.
  • Place the chicken coated on a wire rack and let it relax for 10–15 minutes. It helps to improve the coating stick while frying.

Heat the Oil

  • In a deep fryer or large pot, heat the oil at 350 ° F (175 ° C).
  • Ensure that the chicken has enough oil to sink perfectly.

Fry the Chicken

  • Carefully add some pieces of chicken in hot oil, some time. Do not crowd the pan.
  • Fry for 12-15 minutes, occasionally, golden brown and crisp.
  • Use a meat thermometer to check that the internal temperature reaches 165 ° F (75 ° C).
  • To drain excess oil, transfer the fried chicken on the baking sheet to the wire rack.

Serve and Enjoy

  • Let the chicken relax for 5 minutes before serving.
  • Serve hot sauce, coleslaw, or hot with biscuits.

Notes

  • Extra Crunchy: Double-dip by dredging the chicken in buttermilk again, then re-coating with the flour mixture before frying.
  • Spicy Version: Add extra cayenne or hot sauce to the buttermilk marinade.
  • Air Fryer Alternative: Cook at 375°F for 25 minutes, flipping halfway.
  • Oven-Baked Option: Bake at 400°F for 40–45 minutes, spraying with oil for crispiness.
Keyword Fried Chicken