American Deep-Fried Chicken Recipe
American · Main course · 50 min total
Crispy, juicy, and golden-brown, this classic American deep-fried chicken is seasoned with a blend of spices and buttermilk-brined for ultimate tenderness.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
- In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack and let rest for 10 minutes.
- Fill a heavy-bottomed pot or deep fryer with about 2 inches of oil. Heat to 350°F (175°C).
- Fry chicken in batches, skin-side down first, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels. Let rest for 5 minutes before serving.
Tips
- For extra crunch, double-dredge: dip in buttermilk again after first flour coating, then coat again in flour.
- Maintain oil temperature between 325-350°F for even cooking.
- Leftover fried chicken can be stored in the refrigerator for up to 3 days and reheated in an oven at 350°F for 10 minutes.
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