Description
A comforting classic fried chicken recipe featuring a buttermilk soak and seasoned flour for a crispy, juicy meal.
Ingredients
- 4 pieces of chicken (legs, thighs, or breasts) — bone-in, skin-on preferred
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar)
- 2 cups all-purpose flour (gluten-free flour blend 1:1 if needed)
- 1 tablespoon paprika (smoked for depth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Oil for frying (such as peanut, canola, or vegetable oil)
Instructions
- Pat the chicken dry with paper towels.
- Place chicken in a bowl and pour over the buttermilk.
- Cover and refrigerate for at least 2 hours, or up to overnight.
- In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from the buttermilk, letting excess drip off.
- Dredge completely in the seasoned flour, pressing flour into the skin.
- Heat oil in a heavy-bottomed pot to 350°F (175°C).
- Fry the chicken in batches without crowding for 12–18 minutes per piece.
- Check doneness with an instant-read thermometer: 165°F (74°C) minimum.
- Transfer to a wire rack to drain and stay crisp. Let rest 5–10 minutes before serving.
Notes
For extra crunch, consider adding cornstarch to the flour mix and double-dredging the chicken pieces.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American