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Crispy fried chicken is the dish I turn to when I want to treat my family to something comforting and irresistible. Each bite has crackly crust and juicy meat—and making it yourself is far simpler than you might think
The first time I tried this recipe I was amazed by how well the buttermilk tenderized the chicken. Now it is my go to for picnics and potlucks because friends always ask for seconds
Ingredients
- Chicken thighs and drumsticks: provide both white and dark meat for variety Choose pieces with skin on for best texture
- Buttermilk: makes the chicken unbelievably tender and flavorful Use cultured buttermilk for greatest tang
- All-purpose flour: creates a crunchy coating sift the flour for a lighter crust
- Paprika: adds color and a subtle smoky flavor Opt for bright red paprika for eye catching fried chicken
- Garlic powder: gives a savory punch Choose a fresh jar for a more intense flavor
- Salt: seasons everything well Use kosher salt for even seasoning
- Black pepper: brings gentle heat freshly ground tastes best
- Vegetable oil: is perfect for frying because of its high smoke point Use canola or peanut oil if you prefer
Step-by-Step Instructions
- Marinate the Chicken:
- Place the chicken thighs and drumsticks in a large bowl Pour the buttermilk over and ensure every piece is well coated Cover and refrigerate for at least four hours or overnight The longer it marinates the juicier and more flavorful your chicken will become
- Prepare the Coating:
- In a separate large bowl mix together the all-purpose flour paprika garlic powder salt and black pepper Use a fork or whisk to combine so the seasonings are evenly distributed throughout the flour
- Coat the Chicken:
- Remove each chicken piece from the buttermilk Let excess drip off Toss the chicken in the seasoned flour mixture pressing firmly so every surface is thickly coated Set the coated pieces aside on a tray
- Heat the Oil:
- Pour enough vegetable oil into a deep fryer or large skillet to submerge the chicken Heat the oil to 350 degrees Fahrenheit Use a thermometer for accuracy as correct temperature is key to crispy chicken
- Fry the Chicken:
- Carefully lower a few pieces of coated chicken into the hot oil Do not crowd the pan Fry for about ten to twelve minutes on each side Flip the pieces halfway through to ensure even browning The chicken should be deep golden brown and reach an internal temperature of 165 degrees Fahrenheit when finished
- Drain and Serve:
- Transfer your fried chicken to a wire rack or a plate lined with paper towels to drain excess oil Allow it to rest for a few minutes before serving for the juiciest results
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Paprika is truly my secret weapon here. Growing up my mom always added a little extra and the color that comes through is picture perfect. Whenever we sat down for fried chicken it was a celebration and the kitchen smelled incredible
Storage Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to three days. For the crispiest leftovers reheat in a hot oven or air fryer rather than the microwave which softens the crust. If you make a big batch this also freezes quite well just wrap tightly and thaw before reheating
Ingredient Substitutions
If you cannot find buttermilk plain yogurt thinned with a little milk works almost exactly the same way. Swap paprika for cayenne if you like more spice. Gluten free all-purpose flour can be used instead of regular flour for a similar crispiness
Serving Suggestions
Pair this fried chicken with biscuits and honey coleslaw buttery mashed potatoes or even tucked into a soft sandwich bun. Leftovers make an incredible salad topping and are always a hit at family gatherings
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A Southern Classic
Fried chicken holds a special place in Southern cooking where every family has its own spin on the marinade and spices. Historically cooks used whatever was on hand for the crust sometimes cornmeal or bread crumbs but this flour based version truly delivers that signature crunch
Recipe FAQs
- → Why use buttermilk to marinate chicken?
Buttermilk tenderizes the meat while adding moisture and subtle tang, resulting in juicier, more flavorful chicken.
- → How do I get a crispier crust?
Dredge chicken thoroughly in the seasoned flour and avoid overcrowding the pan; fry at 350°F for best crispiness.
- → Can I use chicken breasts or wings instead?
Yes, you can substitute thighs or drumsticks with breasts or wings, though cook times may vary, so check doneness.
- → Is it essential to marinate overnight?
While four hours works, overnight marination gives deeper flavor and extra tenderness, but isn't strictly necessary.
- → How do I keep fried chicken from getting soggy?
Drain on a wire rack after frying, instead of paper towels, to allow excess oil to drip away and maintain crispness.
- → What oil works best for frying?
Use a neutral oil with a high smoke point, such as vegetable or peanut oil, for classic flavor and safety.