This Crispy Fried Chicken recipe is a delicious, crunchy, and flavorful dish that’s sure to satisfy your cravings. The chicken is marinated in buttermilk and hot sauce to tenderize and infuse it with flavor, then coated in a seasoned flour mixture before being fried to golden perfection. The result is juicy, tender chicken with a crispy exterior that’s full of flavor.

Why You’ll Love This Recipe

This fried chicken is everything you want in a crispy, juicy meal. The buttermilk marinade tenderizes the chicken, while the seasoned flour mixture gives it a flavorful, crunchy coating. With just the right balance of spices—like paprika, garlic powder, and cayenne pepper—you get a perfect combination of savory and spicy. This recipe is a classic comfort food that’s perfect for a family meal or gathering.

Crispy Fried Chicken

Ingredients

  • 4 pieces bone-in chicken (skin-on thighs or drumsticks)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper (adjust for spice preference)
  • About 4 cups oil for frying (depending on the size of the pan)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:

  • In a medium bowl, combine the buttermilk and hot sauce. Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for the best flavor and tenderness.

2. Prepare the Flour Mixture:

  • In a shallow dish or large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to combine. Adjust the cayenne pepper to suit your spice preference.

3. Coat the Chicken:

  • After marinating, remove the chicken from the buttermilk, letting any excess liquid drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set the coated chicken aside.

4. Heat the Oil:

  • In a large skillet or deep fryer, heat about 4 cups of oil over medium-high heat to 350°F (175°C). The oil should be deep enough to submerge the chicken pieces halfway.

5. Fry the Chicken:

  • Carefully place the coated chicken pieces into the hot oil, being cautious of splattering. Fry the chicken in batches if needed to avoid overcrowding the pan. Cook for about 10-12 minutes per side, or until the chicken is golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).

6. Drain the Chicken:

  • Once the chicken is cooked through, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.

7. Serve:

  • Serve the crispy fried chicken immediately, with your favorite sides such as mashed potatoes, coleslaw, or cornbread. Enjoy the crispy exterior and juicy interior!

Servings and Timing

This recipe makes 4 servings.

  • Prep time: 10 minutes (plus marinating time)
  • Cook time: 20-25 minutes
  • Total time: 30-35 minutes (plus marinating time)

Variations

  • Spicy Fried Chicken: Increase the cayenne pepper or add some chili powder or hot sauce to the flour mixture for extra heat.
  • Herb-Infused: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for a herby flavor twist.
  • Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

  • Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To reheat, place the fried chicken in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. Alternatively, you can reheat it in a skillet with a little oil to restore its crispiness.

FAQs

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs, but the cooking time will be shorter. Be sure to check the internal temperature to ensure it reaches 165°F (75°C).

Can I make this chicken in an air fryer?

Yes, you can make crispy fried chicken in an air fryer. Preheat the air fryer to 375°F (190°C), and cook the chicken for about 25-30 minutes, flipping halfway through, until golden brown and cooked through.

Can I make the batter ahead of time?

Yes, you can prepare the flour mixture ahead of time and store it in an airtight container. Marinate the chicken ahead of time as well for more flavor.

What sides go well with fried chicken?

Fried chicken pairs perfectly with mashed potatoes, coleslaw, cornbread, mac and cheese, or a simple salad for a complete meal.

Conclusion

This Crispy Fried Chicken recipe is a timeless classic that’s perfect for any occasion. The combination of a flavorful buttermilk marinade and a seasoned flour coating results in chicken that is perfectly crispy on the outside and juicy on the inside. Whether served with your favorite sides or enjoyed on its own, this fried chicken is sure to be a hit!

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Crispy Fried Chicken

Crispy Fried Chicken


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  • Author: Chef MARTHA
  • Total Time: 30-35 minutes (plus marinating time)
  • Yield: 4 servings

Description

This Crispy Fried Chicken recipe is a delicious, crunchy, and flavorful dish that’s sure to satisfy your cravings. The chicken is marinated in buttermilk and hot sauce to tenderize and infuse it with flavor, then coated in a seasoned flour mixture before being fried to golden perfection. The result is juicy, tender chicken with a crispy exterior that’s full of flavor.


Ingredients

  • 4 pieces bone-in chicken (skin-on thighs or drumsticks)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper (adjust for spice preference)
  • About 4 cups oil for frying (depending on the size of the pan)

Instructions

  1. In a medium bowl, combine the buttermilk and hot sauce. Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for the best flavor and tenderness.
  2. In a shallow dish or large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to combine. Adjust the cayenne pepper to suit your spice preference.
  3. After marinating, remove the chicken from the buttermilk, letting any excess liquid drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set the coated chicken aside.
  4. In a large skillet or deep fryer, heat about 4 cups of oil over medium-high heat to 350°F (175°C). The oil should be deep enough to submerge the chicken pieces halfway.
  5. Carefully place the coated chicken pieces into the hot oil, being cautious of splattering. Fry the chicken in batches if needed to avoid overcrowding the pan. Cook for about 10-12 minutes per side, or until the chicken is golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).
  6. Once the chicken is cooked through, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
  7. Serve the crispy fried chicken immediately, with your favorite sides such as mashed potatoes, coleslaw, or cornbread. Enjoy the crispy exterior and juicy interior!

Notes

  • For extra heat, increase the cayenne pepper or add some chili powder or hot sauce to the flour mixture.
  • Herbs like thyme, rosemary, or oregano can be added to the flour mixture for extra flavor.
  • To make the recipe gluten-free, use a gluten-free flour blend.
  • Prep Time: 10 minutes (plus marinating time)
  • Cook Time: 20-25 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 380
  • Sugar: 0g
  • Sodium: 720mg
  • Fat: 23g
  • Saturated Fat: 5g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 105mg

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