Go Back
To make crispy fried chicken, you need the following main ingredients: - 1 whole chicken (cut into pieces) - 2 cups buttermilk - 2 cups all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon salt - 1 teaspoon black pepper - Vegetable oil (for frying) These ingredients create a rich flavor and a nice crunch. You can add optional ingredients to change the taste a bit. Consider these: - Hot sauce (for a spicy kick) - Fresh herbs (like rosemary or thyme) - Lemon zest (for brightness) - Other spices (like cumin or black pepper) Using these can make your chicken unique and fun! Having the right tools makes cooking easier. Here’s what I recommend: - Large mixing bowls - Measuring cups and spoons - Deep skillet or heavy-bottom pot - Cooking thermometer (to check oil temp) - Wire rack (for draining chicken) - Tongs (for handling hot chicken) These tools help you cook perfectly crispy fried chicken every time. For the full recipe, check out the detailed steps in the main article. Marinating chicken makes it juicy and tasty. I use buttermilk for this recipe. First, find a large bowl. Place the chicken pieces in it. Pour in two cups of buttermilk. This will soak into the chicken and add flavor. Cover the bowl and put it in the fridge. Let it marinate for at least two hours. If you can, let it sit overnight. The longer it marinates, the better the taste. Next, it's time to make the seasoned flour. Grab another large bowl. Add two cups of all-purpose flour. Then mix in one tablespoon of garlic powder, one tablespoon of onion powder, and one tablespoon of smoked paprika. For some heat, add one teaspoon of cayenne pepper. This adds spice, but you can adjust it to your liking. Also, add one teaspoon of salt and one teaspoon of black pepper. Mix this all together well. This flour will coat the chicken and give it a nice crunch. Now let’s get ready to fry the chicken. In a deep skillet or heavy pot, heat about two inches of vegetable oil. Aim for a temperature of 350°F (175°C). Test the oil by dropping in a small piece of bread. If it sizzles, you are good to go! Take the marinated chicken out of the fridge. Let the excess buttermilk drip off. Dredge each piece in the seasoned flour. Press lightly to coat well. For extra crunch, dip it back into the buttermilk and then into the flour again. Carefully place the chicken in the hot oil. Avoid crowding the pan. It’s better to fry in batches. Cook each piece for about 12-15 minutes. Turn them occasionally. Look for a golden brown color and check the internal temperature. It should read 165°F (74°C). Once done, transfer the chicken to a wire rack or a towel-lined plate to drain excess oil. Let the chicken rest for about 5-10 minutes. This helps keep it crispy. Enjoy your crispy fried chicken! For the full recipe, check out the details above. To get that perfect crunchy skin, follow these tips: - Marinate in buttermilk: Soaking the chicken in buttermilk helps tenderize it. - Use seasoned flour: Mix flour with spices like garlic powder and paprika. - Double dip: For extra crunch, coat the chicken in flour twice. - Use the right oil: Oils with high smoke points work best. Avoid these common pitfalls for crispy fried chicken: - Overcrowding the pan: Fry in small batches. This keeps the oil hot. - Using cold oil: Make sure your oil is hot enough before adding chicken. - Skipping the rest: Let the chicken rest on a wire rack after frying. This helps keep it crispy. Choosing the right oil is key for frying chicken. Here are some good options: - Vegetable oil: This is neutral and great for frying. - Canola oil: It has a high smoke point and mild flavor. - Peanut oil: This oil adds a nice taste and can handle high heat. - Sunflower oil: Another excellent choice for crispy results. For the full recipe, check out the detailed steps to make your crispy fried chicken shine! {{image_2}} To make spicy crispy fried chicken, add cayenne pepper or chili powder. You can also use hot sauce in the buttermilk. This gives the chicken a nice kick. Adjust the spice level to fit your taste. More heat means more flavor! Southern fried chicken is known for its crunchy, seasoned crust. It often uses a thicker batter. Northern fried chicken tends to be lighter and less spicy. It may use just flour for coating. Both styles are delicious and loved by many. If you're gluten-free, use rice flour or almond flour instead of regular flour. You can also try cornstarch for a crispier texture. Make sure to check all labels for hidden gluten. This way, everyone can enjoy your crispy fried chicken! To keep your leftover crispy fried chicken fresh, let it cool first. Place the chicken pieces in an airtight container. Make sure to separate layers with paper towels to absorb moisture. This helps keep the skin crispy. Store the container in the fridge. It will last up to four days. When it's time to enjoy your leftovers, avoid the microwave. Instead, use the oven or an air fryer. Preheat the oven to 375°F (190°C). Place the chicken on a wire rack over a baking sheet. Bake for 10-15 minutes until warm and crispy. The air fryer works great too. Set it to 375°F (190°C) and heat for about 5-7 minutes. If you want to save your crispy fried chicken for later, freezing is a smart choice. Wrap each piece tightly in plastic wrap or aluminum foil. Place the wrapped chicken in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For the complete recipe, check out the Full Recipe. The best temperature for frying chicken is 350°F (175°C). This heat cooks the chicken evenly. Too hot, and the outside burns before the inside cooks. Too cool, and the chicken absorbs too much oil, making it greasy. You can check if the chicken is done by using a meat thermometer. The thickest part should reach 165°F (74°C). Alternatively, pierce the chicken; the juices should run clear, not pink. Yes, you can use chicken thighs or wings! They both work well in this recipe. Thighs stay juicy and tasty, while wings are fun finger food. Adjust cooking time as needed since they may cook faster or slower than larger pieces. You can easily make a buttermilk substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes. This will give you a tangy flavor similar to buttermilk, perfect for marinating your chicken. For the full recipe, check the section above. We explored everything you need for crispy fried chicken. You learned about key ingredients, tools, and cooking steps. I shared tips to avoid common mistakes and ways to customize your chicken. You also found out how to store leftovers and keep them crispy. Fried chicken can be simple or exciting, depending on your choice. Enjoy cooking and sharing your delicious fried chicken with others!

- Crispy Fried Chicken

Craving crispy fried chicken? Discover this simple and flavorful recipe that promises to transform your cooking! With easy marinating tips, a perfectly seasoned flour mix, and frying techniques to achieve that crunchy texture, you'll impress everyone at your table. Don’t miss out on making your chicken unique with delicious variations!
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (cut into pieces)

2 cups buttermilk

2 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

1 teaspoon black pepper

Vegetable oil (for frying)

Fresh herbs (like parsley or thyme) for garnish

Instructions
 

Marinate the Chicken: In a large bowl, submerge the chicken pieces in the buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight. This will tenderize the chicken and add flavor.

    Prepare the Breading: In another large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. This will be your seasoned flour for breading.

      Preheat the Oil: In a deep skillet or heavy-bottom pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can test the oil by dropping a small piece of bread into it—if it sizzles, it’s ready.

        Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing lightly to ensure a good coating. Shake off any excess flour. For extra crunch, you can repeat the process by dipping the floured chicken back into the buttermilk and then the flour again.

          Fry the Chicken: Carefully place the breaded chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 12-15 minutes, turning occasionally until the chicken is golden brown and crispy and reaches an internal temperature of 165°F (74°C).

            Drain and Rest: Once cooked, transfer the chicken to a wire rack over a baking sheet or a towel-lined plate to drain excess oil. Let them rest for about 5-10 minutes to maintain crispiness.

              Serve: Garnish with fresh herbs and serve hot with your favorite dipping sauces or sides like coleslaw, cornbread, or mashed potatoes.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4-6 servings