This classic fried chicken recipe delivers perfectly crispy, golden-brown chicken with a tender, juicy interior. Ideal for any occasion, it’s seasoned just right and fried to perfection, making it a family favorite. Serve it hot with your favorite dipping sauces and sides like mashed potatoes or coleslaw!
Ingredients
- 1 whole chicken, cut into pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for extra heat)
- Vegetable oil (for frying)
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Coating:
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Heat the Oil:
- Pour vegetable oil into a large skillet or deep fryer, about 1 inch deep, and heat to 350°F (175°C).
- Coat the Chicken:
- Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each piece in the seasoned flour, ensuring an even coating. For extra crispiness, dip the floured chicken back into the buttermilk and dredge it in the flour again.
- Fry the Chicken:
- Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Drain and Serve:
- Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.
Enjoy your crispy, delicious fried chicken!