How to Make Fried Chicken

Making fried chicken at home is delicious and fairly simple! Here’s a classic recipe for crispy, juicy fried chicken:

Ingredients:

• Chicken pieces (drumsticks, thighs, breasts, or wings – about 4-6 pieces)
• For the marinade:
  • 1 cup buttermilk (or substitute with milk + 1 tbsp lemon juice or vinegar)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp hot sauce (optional, for extra flavor)
• For the breading:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp baking powder (for extra crispiness)
• For frying:
  • Vegetable oil (enough to submerge the chicken pieces, about 2-3 cups)

Instructions:

1. Marinate the Chicken

• In a bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and hot sauce (if using).
• Add the chicken pieces to the bowl and ensure they are well-coated in the buttermilk mixture.
• Cover and let it marinate in the refrigerator for at least 1 hour (or up to 12 hours) for maximum flavor and tenderness.

2. Prepare the Breading

• In a separate large bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder.
• Mix well to combine evenly.

3. Coat the Chicken

• Take the marinated chicken pieces out of the buttermilk mixture, letting the excess liquid drip off.
• Dredge each piece of chicken in the seasoned flour mixture, ensuring each piece is fully coated. Press lightly on the flour to ensure it sticks well.
• Shake off any excess flour and set the coated chicken aside on a plate or rack.

4. Heat the Oil

• In a deep skillet or heavy pan, add vegetable oil (about 2-3 cups, enough to cover the chicken halfway). Heat the oil over medium-high heat until it reaches 350°F (175°C). To check if the oil is ready, drop a small amount of flour into the oil; if it sizzles and rises to the top, it’s hot enough.

5. Fry the Chicken

• Carefully add the coated chicken pieces to the hot oil. Fry in batches to avoid overcrowding, which can cause the oil temperature to drop.
• Fry each piece for about 12-15 minutes, turning occasionally to ensure all sides are golden and crispy. The chicken should reach an internal temperature of 165°F (74°C) when fully cooked.
• Use a thermometer to check the internal temperature, or cut open the thickest part of the chicken to ensure there is no pink.

6. Drain and Serve

• Once the chicken is crispy and golden brown, use tongs to remove it from the oil and place it on a wire rack or paper towels to drain excess oil.
• Let it rest for a few minutes before serving.

Tips for Perfect Fried Chicken:

• Double Dipping: For extra crispy chicken, you can dip the chicken in the buttermilk and flour mixture twice.
• Use a Thermometer: Ensure your oil stays at the correct temperature (350°F) throughout the frying process. If the oil is too hot, the outside will burn before the chicken cooks through. If it’s too cool, the chicken will become greasy.
• Rest the Chicken: Let the fried chicken rest on a wire rack rather than paper towels to keep the coating crispy.

Enjoy your homemade, crispy fried chicken! You can serve it with your favorite sides like mashed potatoes, coleslaw, or biscuits.