Pin It The first time I made fried chicken, I burned the coating black because I couldn't wait for the oil to properly heat up. My brother didn't mind though, he picked off the charred bits and declared it the best thing he'd ever eaten. Now I know better, patience is everything when it comes to that perfect golden crust.
Last summer I made this for a Fourth of July picnic and my neighbor actually knocked on my door asking what smelled so good. Watching people's faces light up when they bite through that crispy coating into the juicy meat underneath never gets old.
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Ingredients
- Chicken pieces: Skin-on cuts hold the coating better and stay juicier during frying
- Buttermilk: The acidity tenderizes the meat while creating the perfect base for flour to cling to
- All-purpose flour: Creates that signature crispy crust we all love in fried chicken
- Garlic and onion powder: These savory grounds build layers of flavor in every bite
- Smoked paprika: Adds a subtle smoky depth that sets this apart from basic recipes
- Vegetable oil: Has a high smoke point perfect for achieving golden brown perfection
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Instructions
- Marinate the chicken:
- Whisk together buttermilk with salt, pepper, paprika and cayenne in a large bowl until fully combined. Submerge the chicken pieces completely, cover the bowl and refrigerate for at least two hours or overnight for maximum tenderness and flavor penetration.
- Prepare the coating station:
- In a separate large bowl, mix the flour with garlic powder, onion powder, dried thyme, smoked paprika, salt and black pepper until evenly distributed throughout.
- Coat the chicken:
- Lift chicken from the marinade letting excess drip off, then press each piece firmly into the flour mixture to ensure thorough coverage. Place coated pieces on a wire rack and let them rest for ten minutes so the coating sets properly.
- Heat the oil:
- Pour vegetable oil into a deep fryer or heavy pot and heat to 175°C (350°F) using a kitchen thermometer to confirm the temperature.
Pin It This recipe became my go-to after I served it at a difficult family dinner where tensions were running high. Something about breaking through crispy fried chicken together just makes conversations flow easier.
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Mastering the Crisp
The resting period after coating might feel unnecessary but it's actually when the flour hydrates slightly from the buttermilk residue. This creates a stronger bond that resists flaking off during frying and yields that restaurant-quality crunch.
Temperature Control Secrets
Every time you add cold chicken to hot oil, the temperature drops significantly. Fry in small batches and let the oil return to temperature between batches for consistent results every single piece.
Serving Suggestions
This fried chicken deserves to be the star alongside simple sides that don't compete for attention. Classic coleslaw adds a cool contrast while mashed potatoes soak up any juices on the plate.
- Offer a few different hot sauces at the table so everyone can customize their heat level
- Serve immediately while the crust is at its crispest and the meat is still steaming hot
- Keep cooked chicken warm in a 200°F oven if frying multiple batches before serving
Pin It There's something deeply satisfying about making fried chicken at home that makes you understand why it's such a beloved tradition. Hope this becomes one of your family's most requested recipes.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate for at least 2 hours, though overnight is best for maximum flavor absorption and tenderness.
- → What oil temperature is ideal for frying?
Heat your oil to 175°C (350°F) for perfectly crispy results without burning the coating.
- → How can I make the coating extra crispy?
Double-dip by coating in flour, dipping back in buttermilk, then coating again in flour for an extra-crunchy layer.
- → What chicken pieces work best?
Drumsticks, thighs, or assorted pieces with skin-on yield the juiciest results and crispiest skin.
- → How do I know when it's done cooking?
The chicken should reach an internal temperature of 75°C (165°F) and have a deep golden-brown color.
- → Can I use boneless chicken pieces?
Yes, boneless pieces work well but require reduced frying time to prevent drying out the meat.
