Homestyle Fried Chicken

Name: Homestyle Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs whole chicken, cut into pieces; 2 cups all-purpose flour; 1 tbsp salt; 1 tsp black pepper; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp cayenne pepper; 2 cups buttermilk; 2 large eggs; Vegetable oil for frying

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Homestyle Fried Chicken is the kind of comfort food that hugs you from the inside. This recipe promises crispy, juicy chicken with a flavor that’s both nostalgic and utterly satisfying. Perfect for any occasion, it’s a dish that brings people together around the dinner table.

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Ingredients for Homestyle Fried Chicken

The star of our dish is clearly the chicken, cut into pieces to ensure each piece cooks evenly and quickly. Soaking in buttermilk not only tenderizes the chicken but also adds a slightly tangy note that complements the spices. The eggs in the marinade help the flour mixture stick, creating that classic crunchy crust we all love. Our coating is a simple mix of all-purpose flour and spices: salt for seasoning, black pepper for a hint of heat, and paprika for color and depth. The garlic powder and onion powder bring savory notes, while a touch of cayenne pepper adds a subtle kick. Finally, vegetable oil is the frying medium, chosen for its high smoke point and neutral flavor.

Tips & Tricks

Use a meat thermometer to ensure the chicken is cooked to 165°F internally.
Let the dredged chicken rest for a few minutes before frying to help the coating adhere better.
If you like it extra spicy, add more cayenne or a dash of hot sauce to the buttermilk marinade.

Serving Suggestions

Pair your homestyle fried chicken with creamy mashed potatoes and a side of crisp coleslaw for a classic meal. Add a touch of sweetness with a serving of cornbread or honey butter biscuits. For a refreshing contrast, a simple green salad with a tangy vinaigrette works wonders.

Frequently Asked Questions

Can I use boneless chicken?: Yes! Boneless thighs or breasts work well, but adjust cooking times accordingly.
What if I don’t have buttermilk?: You can make a substitute using milk and a tablespoon of lemon juice or vinegar.
How do I store leftovers?: Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Homestyle Fried Chicken Recipe Walkthrough

Start by preparing your marinade. In a large bowl, whisk together the buttermilk and eggs. Once smooth, submerge your chicken pieces in the mixture, making sure they’re well-coated. Cover the bowl and pop it in the fridge. Let it chill for at least 4 hours, but if you have time, overnight is even better.

Next, it’s time to get your coating ready. Combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in another bowl. Mix it all together until it’s evenly distributed.

When you’re ready to cook, remove the chicken from the marinade and let any excess drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coat.

Heat the vegetable oil in a large, deep skillet over medium-high heat. You’re aiming for about 350°F, so a thermometer can help here. Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for about 10-12 minutes per side, until they’re golden brown and cooked through.

Once done, let the chicken drain on paper towels to soak up any excess oil before serving.

Why You'll Love This Recipe

Achieves the perfect crispy crust without being greasy.
Simple ingredient list with pantry staples.
Buttermilk marinade ensures the chicken remains tender.
Customizable spice blend for just the right kick.

Ingredients

3 lbs whole chicken, cut into pieces

2 cups all-purpose flour

1 tbsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

2 cups buttermilk

2 large eggs

Vegetable oil for frying

Step-by-step Instructions

1. In a large bowl, whisk together buttermilk and eggs.

2. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight.

3. In another bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

4. Remove chicken from buttermilk and let excess drip off.

5. Dredge chicken pieces in the flour mixture, ensuring an even coat.

6. Heat vegetable oil in a large deep skillet to 350°F.

7. Fry chicken in batches, 10-12 minutes per side, until golden brown and cooked through.

8. Drain on paper towels before serving.

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