Fried Chicken Recipe

American · Main course · 40 min total

Crispy, juicy fried chicken with a perfectly seasoned golden crust. This recipe delivers classic Southern-style fried chicken that's sure to be a family favorite.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 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
• 1 quart vegetable oil, for frying

Instructions

1. In a large bowl, combine chicken pieces and buttermilk. Cover and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere. Shake off excess and place on a wire rack. Let rest 10 minutes.
4. Heat oil in a large Dutch oven or deep fryer to 350°F (175°C).
5. Fry chicken in batches, skin-side down, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
6. Transfer to a paper towel-lined plate to drain. Serve hot or at room temperature.

Tips

• For extra crunch, double-dredge: dip floured chicken back into buttermilk, then flour again.
• Keep fried chicken warm in a 200°F oven while frying remaining batches.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

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