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American fried chicken Recipe

American · Main course · 40 min total

Crispy, juicy, and flavorful, this classic American fried chicken is brined for tenderness and double-dredged for an extra crunchy coating.

Ingredients

• 4 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 4 pounds chicken pieces (drumsticks, thighs, breasts, wings)
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon baking powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together buttermilk, salt, sugar, black pepper, paprika, and cayenne. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, combine flour, garlic powder, onion powder, and baking powder. Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, pressing firmly to adhere. Place on a wire rack and let rest 10 minutes.
3. Fill a large Dutch oven or deep skillet with 2 inches of oil. Heat over medium-high to 350°F (175°C).
4. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through (165°F internal), about 12-15 minutes for dark meat, 10-12 minutes for white meat. Drain on paper towels.
5. Serve hot or at room temperature.

Tips

• For extra crunch, double-dredge: dip back into buttermilk and flour mixture before frying.
• Maintain oil temperature between 325-350°F for best results.
• Leftover fried chicken can be reheated in a 350°F oven for 10-15 minutes.

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