Southern-Style Crispy Fried Chicken: A Golden Crunch in Every Bite
Crispy Fried Chicken
Making the ultimate fried chicken is easier than you think, with this step-by-step guide to achieve a golden, crunchy coating and juicy meat.
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Ingredients for Crispy Fried Chicken
- 1 (4 pound) chicken, cut into 8 pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions to Fry Chicken
- Marinate the chicken: In a large bowl, combine chicken pieces with buttermilk, 1 teaspoon salt, and ½ teaspoon pepper. Cover and refrigerate for at least 2 hours to tenderize and infuse flavor.
- Prepare the seasoned flour: In a zip-top bag or shallow dish, whisk together flour, remaining salt and pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Dredge each piece: Remove chicken from marinade, letting excess buttermilk drip off. Coat thoroughly in the seasoned flour, pressing gently to adhere.
- Heat the oil: Pour vegetable oil into a heavy skillet or Dutch oven until it’s about 1 inch deep. Heat over medium heat to 350°F (175°C).
- Fry in batches: Carefully add chicken pieces without overcrowding. Fry for 12–15 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes to lock in the juices.
Tips for Extra Crunch and Flavor
- Double-dredge: Dip coated chicken back into buttermilk then flour again for an ultra-thick crust.
- Season your oil: Add a sprig of fresh herbs like thyme or rosemary to the frying oil for a subtle aroma.
- Use a thermometer: Maintaining oil temperature prevents greasy chicken or burnt coating.
- Rest on a rack: Avoid paper towels; they trap steam and soften the crust.
Nutrition Facts
- Calories: 489 kcal
- Carbohydrates: 30 g
- Protein: 41 g
- Fat: 22 g (Saturated Fat: 6 g)
- Cholesterol: 116 mg
- Sodium: 140 mg
- Fiber: 1 g
- Sugar: 2 g
With this recipe, you’ll master restaurant-quality fried chicken in your own kitchen.
Crispy Fried Chicken
Discover the technique for making deliciously crispy fried chicken with a crunchy coating on the outside and juicy, tender chicken inside.
Ingredients
Method
- In a large bowl, combine chicken pieces with buttermilk, 1 teaspoon salt, and ½ teaspoon pepper. Cover and refrigerate for at least 2 hours.
- In a zip-top bag or shallow dish, whisk together flour, remaining salt and pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove chicken from marinade, letting excess buttermilk drip off. Dredge each piece in the seasoned flour until fully coated.
- Heat 1 inch of vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
- Carefully add chicken pieces to the hot oil, without overcrowding. Fry for 12–15 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Let the chicken rest for 5 minutes before serving to lock in the juices.
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Recipe source: AllRecipes
