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Deep-fried Chicken Recipe

American · Main course · 35 min total

Crispy, golden-brown deep-fried chicken with a perfectly seasoned coating. This recipe delivers juicy meat and a satisfying crunch every time.

Ingredients

• 4 chicken thighs and 4 drumsticks (about 2 lbs total)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour or overnight.
2. In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Place on a wire rack and let rest for 10 minutes.
4. In a deep pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
5. Fry chicken in batches, without crowding, for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
6. Drain on paper towels. Serve hot or at room temperature.

Tips

• For extra crispiness, double-dredge: dip floured chicken back into buttermilk, then flour again.
• Let fried chicken rest on a wire rack over a baking sheet to keep it crispy.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

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