Here’s a crispy, juicy Fried Chicken recipe that rivals restaurant versions 🍗🔥
🍗 Classic Fried Chicken
⏱ Time
- Prep: 20–30 minutes (plus optional marinating)
- Cook: 12–15 minutes per batch
- Serves: 4
Ingredients
Chicken
- 8 chicken pieces (drumsticks, thighs, or wings)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp salt
- 1/2 tsp black pepper
Coating
- 1 1/2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp salt
- 1/2 tsp black pepper
Frying
- Vegetable oil (enough to deep fry or shallow fry)
Instructions
1️⃣ Marinate Chicken (Optional but Juicy)
- Mix chicken with buttermilk, salt, and pepper
- Refrigerate 30 minutes–4 hours
2️⃣ Prepare Coating
- Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl
- Remove chicken from buttermilk (let excess drip) and dredge in flour mixture
- Press lightly for a thick, craggy crust
3️⃣ Fry the Chicken
Deep Fry:
- Heat oil to 350°F (175°C)
- Fry chicken in batches 12–15 minutes, until golden brown and internal temp 165°F (74°C)
Shallow Fry (less oil):
- Use 1/4–1/2 inch oil in skillet
- Cook over medium heat, 8–10 minutes per side, then cover for 2–3 minutes to finish cooking
4️⃣ Drain & Rest
- Place chicken on wire rack or paper towels
- Let rest 5 minutes before serving
🔥 Tips for Extra Crispy Chicken
- Use cornstarch + flour mix for crunch
- Don’t overcrowd the pan—oil temperature will drop
- Let chicken rest after frying to lock in juiciness
- Optional: double-dredge for maximum crunch
🍽 Serving Suggestions
- Mashed potatoes & gravy
- Coleslaw
- Biscuits
- Corn on the cob
If you want, I can give a “spicy KFC-style version” or an air fryer version that’s crispy with less oil.
Which version do you want?
