Description
Juicy inside with a perfectly crisp outside, this fried chicken features a buttermilk marinade and seasoned flour for a crunchy crust, perfect for any occasion.
Ingredients
- 4 chicken pieces (mix of legs, thighs, breasts)
- 1 cup buttermilk (or plain yogurt thinned with milk)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked preferred)
- Salt and pepper to taste
- Vegetable oil for frying (canola, peanut, or sunflower)
Instructions
- Marinate the chicken: Place pieces in a bowl or bag and pour buttermilk over. Refrigerate for at least 1 hour (overnight recommended).
- Prepare the dredge: Whisk flour with garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. Shake off clumps.
- Heat the oil: Pour oil into a skillet to a depth of about 1/2 to 3/4 inch. Heat over medium until it registers 325–350°F.
- Dredge the chicken: Remove a piece from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing to adhere.
- Fry in batches: Add chicken to hot oil, ensuring not to overcrowd. Fry until golden brown and reaches an internal temperature of 165°F (12–18 minutes depending on piece size).
- Drain and rest: Transfer cooked chicken to a rack to drain excess oil, resting for 5 minutes before serving.
Notes
For extra crunch, use skin-on pieces. To spice things up, add cayenne or hot paprika to the flour.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American