Crispy Fried Chicken

Name: Crispy Fried Chicken (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 pounds Bone-in, skin-on chicken pieces (thighs, drumsticks, wings); 1 cup Buttermilk; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 2 cups All-purpose flour; 1/4 cup Cornstarch; 1 tbsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 4 cups Vegetable oil

⏱1h

👥6

🔥350 cal

Easy

🍽️American

🥗None

A simple, flavorful fried chicken recipe perfect for a weeknight meal. It uses basic pantry ingredients and straightforward techniques to deliver a satisfying crunch and juicy interior.

2 pounds Bone-in, skin-on chicken pieces (thighs, drumsticks, wings)

1 cup Buttermilk

1 tsp Salt

1/2 tsp Black pepper

1/2 tsp Garlic powder

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥350 cal

Easy

🍽️American

🥗None

A simple, flavorful fried chicken recipe perfect for a weeknight meal. It uses basic pantry ingredients and straightforward techniques to deliver a satisfying crunch and juicy interior.

#fried chicken #comfort food #classic

Instructions

In a large bowl, combine all Marinade ingredients. Add the Chicken and ensure it is fully submerged. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.
In a separate large bowl, whisk together all Dredge ingredients.
Remove Chicken from the Marinade and dredge each piece thoroughly in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add Chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove Chicken from the oil and place on a wire rack to drain excess oil. Serve immediately.

Ingredients

Chicken
2 pounds 900 g Bone-in, skin-on chicken pieces (thighs, drumsticks, wings)
Marinade
1 cup 240 mL Buttermilk
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Garlic powder
1/2 tsp 2.5 mL Paprika
Dredge
2 cups 240 g All-purpose flour
1/4 cup 30 g Cornstarch
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Garlic powder
1/2 tsp 2.5 mL Onion powder
Frying
4 cups 950 mL Vegetable oil

Equipment

Large bowl
Heavy-bottomed pot or deep fryer
Wire rack
Thermometer

Instructions

In a large bowl, combine all Marinade ingredients. Add the Chicken and ensure it is fully submerged. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.
In a separate large bowl, whisk together all Dredge ingredients.
Remove Chicken from the Marinade and dredge each piece thoroughly in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add Chicken to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove Chicken from the oil and place on a wire rack to drain excess oil. Serve immediately.

Nutrition per serving

Calories 350