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Fried Chicken

A classic fried chicken recipe that yields crispy, golden pieces with juicy meat, perfect for family dinners or gatherings.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1 whole whole chicken, cut into pieces Opt for high-quality chicken.
  • 2 cups buttermilk Can substitute with almond milk for a dairy-free option.
Flour Coating
  • 2 cups all-purpose flour Gluten-free flour can be used if needed.
  • 1 teaspoon paprika Smoked paprika for enhanced flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper Adjust according to preference.
  • Oil for frying Use enough oil for deep frying.

Method
 

Preparation
  1. In a large bowl, immerse the chicken pieces in buttermilk, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, ideally overnight.
  2. In another bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
Dredging and Frying
  1. Take each chicken piece from the buttermilk, allowing excess to drip off before dredging in the flour mixture until evenly coated.
  2. In a large skillet, heat oil over medium-high heat until hot.
  3. Carefully place coated chicken pieces in the hot oil and fry for 15-20 minutes until golden brown and cooked through.
  4. Remove chicken from skillet and place on paper towels to drain excess oil.

Notes

For extra crunch, consider double-dipping chicken in buttermilk and flour mixture. Store leftover chicken in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven for a crispy finish at 375°F for 15-20 minutes.