There's something undeniably special about biting into perfectly crispy, golden fried chicken. This traditional fried chicken recipe is all about that crunchy outside and juicy inside. It’s a crowd-pleaser that never goes out of style.
Chicken pieces are the star, and using a mix of thighs, drumsticks, and breasts provides variety in texture and flavor. Buttermilk tenderizes the chicken and infuses it with a subtle tang. All-purpose flour forms the crispy outer layer. Salt and black pepper are essential for seasoning. Paprika adds a mild spice and rich color. Garlic powder and onion powder enhance the savory notes. Finally, vegetable oil is ideal for frying due to its high smoke point.
This fried chicken pairs beautifully with homemade coleslaw or a fresh potato salad. For a classic Southern meal, serve it with cornbread and collard greens. A squeeze of lemon over the top before serving adds a nice zest.
Begin by preparing your marinade. In a large bowl, mix together the buttermilk, salt, and black pepper. Submerge your chicken pieces in this mixture. Cover and let it marinate in the fridge for at least 2 hours — overnight is even better if you've got the time.
Next, get your coating ready. In another bowl, combine all-purpose flour, paprika, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed.
Remove the chicken from the marinade and let any excess drip off. Dredge each piece in the flour mixture, making sure it’s thoroughly coated. Give each piece a little shake to remove any clumps of flour.
Now it's frying time. Heat the vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chicken pieces in the hot oil, doing this in batches to avoid overcrowding. Fry each piece for about 12-15 minutes, turning occasionally, until they’re golden brown and the internal temperature reaches 165°F (74°C).
Once done, remove the chicken and let it drain on paper towels, then serve immediately for that ultimate crunch.
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