If there’s one dish that never goes out of style, it’s a fried chicken recipe. With its crispy golden coating and juicy, flavorful meat, this comfort food has been loved for generations. Originating from Southern traditions in the United States, fried chicken is now enjoyed around the globe, from backyard family dinners to trendy restaurant menus. This recipe is not just delicious—it’s easy enough for beginners yet flavorful enough to impress.
Why You’ll Love This Fried Chicken Recipe
- Perfect crunch every time – a golden, crispy coating that stays crunchy.
- Juicy on the inside – tender, moist chicken with every bite.
- Family favorite – a dish that pleases kids and adults alike.
- Easy to customize – spice it up, make it mild, or add your favorite seasonings.
- Affordable ingredients – simple pantry staples bring this dish to life.
Ingredients Needed for Perfect Fried Chicken Recipe
- Chicken pieces – the star of the dish, juicy and flavorful when fried.
- Flour – creates that crispy, crunchy coating we all love.
- Buttermilk – tenderizes the chicken and adds subtle tang.
- Seasonings & spices – salt, pepper, paprika, and garlic powder add bold flavor.
- Oil for frying – ensures even cooking and a golden-brown crust.
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Step-by-Step Instructions to Make Fried Chicken Recipe
- Marinate the chicken – Soak chicken pieces in buttermilk with seasonings for at least 1 hour (overnight for best results).
- Prepare the coating – Mix flour with paprika, garlic powder, salt, and pepper.
- Dredge the chicken – Remove from buttermilk, let excess drip off, then coat in the flour mixture. Press gently so it sticks.
- Heat the oil – Use a deep skillet or Dutch oven. Heat oil to about 350°F (175°C).
- Fry the chicken – Cook in batches, avoiding overcrowding. Fry 12–15 minutes, turning halfway until golden and cooked through.
- Drain & rest – Place chicken on a wire rack or paper towels to drain excess oil before serving.
Pro Tip: Use a kitchen thermometer to check the internal temperature—165°F (74°C) ensures perfectly cooked chicken.
Recipe Tips & Variations
- Make it spicy – add cayenne pepper or chili powder to the flour mixture.
- Extra crispy – double dip by dredging chicken in flour, dipping back into buttermilk, then flour again.
- Gluten-free option – use rice flour or gluten-free flour blends.
- Oven-baked version – bake at 400°F (200°C) for a healthier twist.
How to Store & Reheat
- Store – Refrigerate leftover fried chicken in an airtight container for up to 3 days.
- Reheat – For best results, reheat in the oven at 375°F (190°C) for 10–12 minutes until crispy. Avoid microwaving, as it softens the crust.
Similar Recipes You’ll Love
If you enjoy this fried chicken recipe, here are some other flavorful chicken recipes you’ll want to try:
- Creamy Tuscan Chicken Thighs – rich and comforting with sun-dried tomatoes and spinach.
- Creamy Garlic Chicken with Roasted Baby Potatoes – a one-pan dinner full of garlic flavor.
- Garlic Parmesan Chicken Meatloaf – a savory twist on a classic family favorite.
Frequently Asked Questions (FAQ)
Q1: Can I make fried chicken without buttermilk?
Yes! Substitute with milk mixed with a tablespoon of lemon juice or vinegar.
Q2: What oil is best for frying chicken?
Peanut, canola, or vegetable oil work best because they have high smoke points.
Q3: How do I keep the coating from falling off?
Press the flour firmly onto the chicken and let it rest a few minutes before frying.
Q4: Can I fry chicken in an air fryer?
Yes! Coat lightly with oil spray and cook at 375°F (190°C) for 20–25 minutes.
There’s nothing quite like biting into a crispy, golden piece of homemade fried chicken. This fried chicken recipe is simple, satisfying, and guaranteed to become a family favorite. Try it out this week, share it with friends, and don’t forget to check back for more easy, delicious recipes!
Fried Chicken Recipe
Ingredients
- Chicken pieces drumsticks, thighs, or wings
- Buttermilk
- All-purpose flour
- Paprika
- Garlic powder
- Salt and black pepper
- Oil for frying canola, peanut, or vegetable
Instructions
- Marinate chicken in buttermilk with salt and pepper for at least 1 hour or overnight.
- Mix flour with paprika, garlic powder, salt, and pepper.
- Dredge chicken in flour mixture, pressing to coat well.
- Heat oil in a skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches, 12–15 minutes, turning halfway until golden brown and cooked through.
- Drain on a wire rack or paper towels before serving.