Description
This Perfect Crispy Fried Chicken recipe delivers juicy, tender chicken coated in a flavorful, extra-crispy crust. Marinated in tangy buttermilk and seasoned with a bold blend of spices, then double-dredged and fried to golden perfection, this dish is a classic comfort food favorite that’s sure to impress at any meal.
Ingredients
Scale
Chicken
- 3-4 pounds bone-in, skin-on chicken pieces (drumsticks and thighs preferred)
- 2 cups buttermilk (for marinating)
Breading
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon salt
- 1 teaspoon black pepper
Frying
- 4 cups neutral oil (vegetable or canola oil, for frying)
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl or large resealable bag and pour over the buttermilk. Ensure all pieces are coated. Cover and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare the Breading Mixture: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
- Bring Chicken to Room Temperature: Remove the marinated chicken from the fridge and let it sit at room temperature for about 15 minutes before frying. This helps the chicken cook evenly.
- Heat the Oil: In a deep skillet or heavy-bottomed pan, pour in the neutral oil and heat it to 350°F (175°C). Use a thermometer for accuracy to maintain proper frying temperature.
- Double-Dredge the Chicken: Take each piece of chicken and dredge it in the flour-spice mixture, then dip it back into the buttermilk, followed by a second dredge in the flour mixture. This double coating ensures a thick, crispy crust.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil in batches. Fry each piece for 7-10 minutes per side, turning to achieve an even golden brown color. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C) for safe consumption.
- Drain Excess Oil: Transfer the fried chicken to a wire rack set over a baking sheet. This allows excess oil to drip away, keeping the crust crisp instead of soggy.
- Rest Before Serving: Allow the chicken to rest for a few minutes post-frying to let the juices redistribute and the crust firm up slightly. Serve warm for best taste and texture.
Notes
- For extra flavor, add herbs like thyme or oregano to the flour mixture.
- If you prefer spicier chicken, increase cayenne pepper or add chili powder.
- Use a thermometer to maintain oil temperature for perfect frying results.
- Allow chicken to rest after frying to keep it juicy and crispy.
- Leftover fried chicken can be stored in the refrigerator and reheated in an oven or air fryer for best texture.