Description
Learn how to make incredibly crispy and golden fried chicken just like mom used to make. This recipe is perfect for beginners and guarantees delicious results.
Ingredients
- 1 whole chicken (about 3.5-4 lbs), cut into 8 pieces
- Vegetable or peanut oil, for frying (about 6-8 cups)
- For the Buttermilk Marinade:
- 2 cups buttermilk
- 1 large egg, beaten
- 1 tbsp salt
- 1 tsp black pepper
- For the Crispy Coating:
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp cayenne pepper (optional)
Instructions
- In a large bowl, whisk together the buttermilk, beaten egg, 1 tbsp salt, and 1 tsp black pepper for the marinade. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a large shallow dish or a zip-top bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, thyme, and cayenne pepper. Mix until well combined.
- When ready to fry, pour oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Set a wire rack over a baking sheet nearby for the finished chicken.
- Working with one piece at a time, remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge the chicken thoroughly in the flour mixture, patting to make sure it’s fully coated.
- For an extra-crispy crust, dip the floured chicken back into the buttermilk marinade briefly, and then dredge it again in the flour mixture. This is called a double-dredge.
- Place the coated chicken on a separate plate or rack and let it rest for 10-15 minutes. This helps the coating adhere to the chicken.
- Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pan, as this can lower the oil temperature and result in greasy chicken.
- Fry the chicken for about 6-8 minutes on each side, until it is a deep golden brown and cooked through. The internal temperature should reach 165°F (74°C). Dark meat pieces may take slightly longer than white meat.
- Once cooked, remove the chicken from the oil and place it on the prepared wire rack to drain. This keeps the bottom of the chicken from getting soggy.
- Let the chicken rest for at least 5-10 minutes before serving.
Notes
- For an extra-crispy crust, double-dredge the chicken.
- Let the coated chicken rest before frying to help the coating adhere.
- Do not overcrowd the pan when frying.
- Drain the chicken on a wire rack to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American