Ah, Fried Chicken — the ultimate comfort food! Crispy on the outside, juicy on the inside, and packed with flavor. 🍗 Here’s a detailed guide to classic fried chicken:
🍗 Classic Fried Chicken
(Serves 4–6)
Ingredients
- 3–4 lbs chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions
- Marinate the chicken:
- Place chicken pieces in a bowl or zip-top bag and pour buttermilk over them.
- Cover and refrigerate for at least 2 hours, preferably overnight. This keeps the chicken tender and juicy.
- Prepare the coating:
- In a shallow bowl, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Coat the chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece thoroughly in the seasoned flour, pressing to adhere.
- Heat oil:
- Fill a deep skillet or Dutch oven with about 2 inches of oil.
- Heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the chicken:
- Fry chicken in batches to avoid overcrowding.
- Cook 12–15 minutes per side for dark meat, 8–10 minutes per side for breasts, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and place on a wire rack over a baking sheet to drain excess oil.
- Serve:
- Let rest 5 minutes before serving.
- Serve with sides like mashed potatoes, coleslaw, or cornbread.
🌟 Tips & Variations
- Extra crispy: Double-dredge by dipping the flour-coated chicken back in buttermilk and then in flour again.
- Seasoning: Adjust spices to taste—smoked paprika, chili powder, or dried herbs add depth.
- Oven finish: After frying, bake at 375°F (190°C) for 10 minutes to ensure perfectly cooked interior without burning.
- Buttermilk substitute: Milk + 1 tbsp vinegar or lemon juice, let sit 5–10 minutes.
I can also provide a “southern-style restaurant” fried chicken recipe with seasoned brine, garlic butter brushing, and a super-crispy crust if you want the ultimate version.
Do you want me to give that version?
