🧺 Ingredients:
🐔 For the Chicken:
- 3–4 lbs (1.4–1.8 kg) bone-in chicken pieces (legs, thighs, breasts, wings)
- 2 cups (480ml) buttermilk (or whole milk + 1 tbsp lemon juice/vinegar)
- 1 tsp hot sauce (optional, for marinade)
- Salt & pepper to season chicken
🧂 For the Seasoned Flour Coating:
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp baking powder (for extra crispiness)
🛢️ For Frying:
- Vegetable oil (like canola or peanut oil) — enough to fill pot or skillet 2–3 inches deep
- Heavy-bottomed pan, Dutch oven, or deep fryer
- Meat thermometer (highly recommended)
🧑🍳 Instructions:
🔹 Step 1: Marinate the Chicken
- Season the chicken pieces generously with salt and pepper.
- In a large bowl or zip-top bag, mix buttermilk with hot sauce.
- Add chicken, coat well, and refrigerate for at least 4 hours (or overnight).
- This tenderizes the chicken and helps the coating stick.
🔹 Step 2: Prepare the Coating
- In a large bowl or shallow dish, combine:
- Flour, salt, pepper, paprika, garlic powder, onion powder, cayenne, baking powder
- Remove chicken from marinade (let excess drip off, but don’t wipe it off).
- Dredge each piece in the seasoned flour mixture.
- Press the flour into the chicken firmly for a thick, crunchy coating.
- Set coated pieces on a rack or tray. Let rest for 15–20 minutes — this helps the crust stick when frying.
🔹 Step 3: Heat the Oil
- Fill a large, heavy pot or skillet with 2–3 inches of oil.
- Heat oil to 325–350°F (165–175°C).
- Use a thermometer — proper oil temp is key to crispy, not greasy, chicken.
🔹 Step 4: Fry the Chicken
- Fry in batches — don’t overcrowd the pan.
- Place chicken pieces skin-side down first, and cook for 6–10 minutes per side (depending on size).
- Dark meat (thighs, legs): ~13–16 minutes total
White meat (breasts, wings): ~10–13 minutes total - Chicken is done when:
- Golden brown and crispy
- Internal temp is 165°F (74°C)
🔹 Step 5: Drain & Rest
- Remove chicken with tongs or slotted spoon.
- Let rest on a wire rack (not paper towels — that traps steam).
- Sprinkle with a bit of salt while hot, if desired.
🍽️ Serving Suggestions:
- Classic sides: Mashed potatoes, coleslaw, biscuits, cornbread, mac & cheese
- Add a drizzle of honey or hot sauce on top for extra flavor
🧊 Storage & Reheating:
- Fridge: Store in an airtight container up to 3–4 days
- Reheat: In oven at 375°F (190°C) for 10–15 minutes until hot and crispy
- Freezer: Freeze cooled pieces for up to 2 months. Reheat from frozen in oven.
✅ Tips for Perfect Fried Chicken:
- Don’t rush the marinade — more time = more flavor and tenderness.
- Let the coating rest before frying to prevent it from falling off.
- Monitor oil temp between batches.
- Want extra crispy crust? Double-dip: after first flour coat, dip lightly in buttermilk again, then back into flour.