Outline:
- Title: Fried Chicken Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe
- H2 Ingredients
- Image
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Fried Chicken Recipe
A crispy, homemade Southern-style classic that’s soaked in a tangy buttermilk marinade and deep-fried to golden perfection—this Fried Chicken Recipe will have your family asking for seconds before the last piece is gone.
I’ve been cooking up fried chicken on Sunday afternoons for decades—there’s nothing quite like that first crackle when you bite in. This dish is the essence of comfort food: juicy meat encased in a seasoned, ultra-crunchy crust. What makes this recipe unique is the buttermilk marinade, which not only tenderizes the chicken but also adds a gentle tang that balances the savory spices. Oh, and it’s not just for summer picnics; I love serving it alongside a crisp kale salad in cooler months, or pairing it with fresh watermelon on a steamy July evening. Inspired by my mother’s recipes and fine-tuned with a bit of kitchen science (thanks, data on moisture retention!), this homemade favorite is easy enough for a weeknight treat yet special enough for company.
Why You’ll Love This Recipe
- Southern-style flavor you can hear (yes, that crackly crust makes noise!).
- Buttermilk marinade keeps chicken juicy—no dry bites here.
- Deep-fried golden brown in under 20 minutes per batch.
- Simple pantry spices; no exotic ingredients required.
- Perfect for BBQs, potlucks or cozy family dinners.
- Doubles easily for crowds or leftovers.
- Gluten-free option with rice flour substitution.
- Hands-on prep is fun for kids and novice cooks alike.
- Flavor remains intact when reheated—ideal for meal prep.
Ingredients
• 2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) – choose organic or pasture-raised if you like
• 2 cups buttermilk (I reach for Organic Valley for tang)
• 1 tablespoon hot sauce (Frank’s RedHot or your favorite)
• 2 cups all-purpose flour (or 1½ cups rice flour for gluten-free)
• 2 teaspoons kosher salt (Diamond Crystal)
• 1 teaspoon baking powder (yep, a pinch helps crispiness)
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon paprika (smoked for extra depth)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for a gentle kick)
• Vegetable oil (for deep-frying; I use peanut or sunflower oil – high smoke point is key)
Tips:
- Use bone-in, skin-on chicken for maximum flavor and moisture.
- Stay away from pre-flavored breadcrumbs; keep it simple.
- Let chicken sit on a wire rack after frying so it stays crisp.
Directions
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Marinate the chicken. Place your chicken pieces in a large bowl, pour in buttermilk and hot sauce, stir lightly so each piece is coated—then cover and refrigerate for at least 4 hours (overnight is even better). This buttermilk marinade is key for tender, juicy chicken.
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Prep your dredge. In a shallow dish, whisk together flour, salt, baking powder, pepper, paprika, garlic powder, onion powder and cayenne. Break up any clumps with your fingers—no one likes a lumpy crust.
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Heat the oil. Pour oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches. Clip on a thermometer and heat to 350°F. If you don’t have one, drop in a pinch of flour; it should bubble steadily.
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Double dredge for crunch. Remove a piece of chicken from the marinade, letting excess drip off, then dredge in flour mixture, shake off extra, dip back into the buttermilk (just a quick dip), then coat again in flour. This two-layering trick yields extra crispy, golden crust.
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Fry in batches. Carefully lower 3–4 pieces into the hot oil—don’t overcrowd. Fry 7–9 minutes per side, maintaining 325–350°F; adjust heat as needed. Flip once when the crust is a deep golden brown.
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Check doneness. Use an instant-read thermometer inserted into the thickest part of the chicken: it should read 165°F. If you see juices run clear and the crust is firm, you’re in good shape.
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Drain properly. Transfer chicken to a wire rack set over a baking sheet; avoid paper towels under the chicken—they can trap steam and soften your crust.
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Keep it warm. Place the baking sheet in a 200°F oven if you’re repeating batches—this keeps the first pieces hot and crisp while you finish frying.
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Serve hot. Let chicken rest 5 minutes before serving to lock in juices. Honestly, you’ll want to dive right in, but a little patience pays off.
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Enjoy! Pair with coleslaw, mashed potatoes or a tangy pickle salad for a classic Southern spread.
Servings & Timing
Yield: Serves 4–6 (about 8–10 pieces)
Prep Time: 20 minutes active + 4 hours marinating (or overnight)
Cook Time: 20–25 minutes total (batches)
Total Time: 4 hours 45 minutes (with overnight marinating, adjust accordingly)
Variations
• Spicy Nashville Twist: Add 2 tablespoons cayenne and 1 teaspoon brown sugar to the flour mix.
• Herb-Infused Crust: Stir in 1 tablespoon chopped fresh thyme and rosemary.
• Oven-Baked Version: Bake at 400°F for 35–40 minutes, flipping halfway.
• Gluten-Free Adaptation: Swap all-purpose flour for rice flour or a gluten-free blend.
• Lemon-Garlic Zing: Add zest of one lemon and 1 teaspoon garlic granules to your marinade.
• Hot Honey Drizzle: Mix equal parts honey and sriracha, warm and drizzle over hot chicken.
Storage & Reheating
Refrigerator: Store leftover fried chicken in an airtight container for up to 3 days.
Freezer: Freeze cooled chicken on a tray, then transfer to a zip-top bag for up to 2 months.
Reheating: Preheat oven to 375°F. Arrange chicken on a wire rack over a baking sheet and heat for 10–12 minutes until warmed through and crisp. Avoid microwaving—it softens the crust too much.
Make-Ahead Advice: Marinate chicken and prep dredge the night before; store flour mix in a sealed bag and dredge just before frying.
Notes
• Double-dredging can sound like extra work, but trust me—it’s worth every crunchy bit.
• If your crust turns pale, your oil temperature is too low—raise the heat in small increments.
• Letting chicken pieces rest at room temperature for 15 minutes before dredging helps them cook evenly.
• I learned to drain on a wire rack after too many soggy batches on paper towels. That simple change kept my crust crisp.
• Feel free to play with spice levels—start mild, taste your dredge before coating.
FAQs
Q: Can I use boneless chicken for this recipe?
A: Absolutely—just reduce frying time by 2–3 minutes per side and watch the internal temperature closely.
Q: My crust is falling off—what went wrong?
A: Likely the dredge wasn’t pressed firmly or the oil was too cool; make sure to press flour onto the chicken and maintain 350°F.
Q: Is buttermilk essential?
A: It’s key for flavor and tenderness, but you can mix 2 cups milk with 2 tablespoons white vinegar if you’re in a pinch.
Q: Can I shallow-fry instead of deep-fry?
A: You can, but you’ll need to turn pieces more often; use about 1 inch of oil and fry at 350°F, flipping every 3–4 minutes.
Q: How do I prevent grease splatter?
A: Pat chicken dry before dredging and lower pieces gently into the oil—never splash from high up.
Q: What’s the best oil for frying?
A: Peanut or sunflower oil works great—both have high smoke points and neutral flavor.
Q: Can I brine instead of buttermilk-marinate?
A: Yes, a simple salt-water brine (1/4 cup salt per quart water) for 2–4 hours works nicely, though you’ll miss the tang.
Q: How do I know when oil is at the right temperature without a thermometer?
A: Drop in a small piece of bread; it should brown in about 60 seconds at 350°F.
Conclusion
This Fried Chicken Recipe combines a time-honored Southern style with a foolproof buttermilk marinade and deep-fry method to deliver an unforgettable crispy, juicy meal. Give it a try this weekend—your kitchen will smell like heaven, and your family will thank you. Don’t forget to leave a comment with your tweaks, and wander over to my coleslaw and biscuits posts for the ultimate comfort-food feast!
Fried Chicken Recipe
Ingredients
- 2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) choose organic or pasture-raised if you like
- 2 cups buttermilk I reach for Organic Valley for tang
- 1 tablespoon hot sauce (Frank’s RedHot or your favorite)
- 2 cups all-purpose flour (or 1½ cups rice flour for gluten-free)
- 2 teaspoons kosher salt (Diamond Crystal)
- 1 teaspoon baking powder a pinch helps crispiness
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika (smoked for extra depth)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a gentle kick)
- Vegetable oil (for deep-frying; I use peanut or sunflower oil – high smoke point is key)
Instructions
- Place your chicken pieces in a large bowl, pour in buttermilk and hot sauce, stir lightly so each piece is coated—then cover and refrigerate for at least 4 hours (overnight is even better). This buttermilk marinade is key for tender, juicy chicken.
- In a shallow dish, whisk together flour, salt, baking powder, pepper, paprika, garlic powder, onion powder and cayenne. Break up any clumps with your fingers—no one likes a lumpy crust.
- Pour oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches. Clip on a thermometer and heat to 350°F. If you don’t have one, drop in a pinch of flour; it should bubble steadily.
- Remove a piece of chicken from the marinade, letting excess drip off, then dredge in flour mixture, shake off extra, dip back into the buttermilk (just a quick dip), then coat again in flour. This two-layering trick yields extra crispy, golden crust.
- Carefully lower 3–4 pieces into the hot oil—don’t overcrowd. Fry 7–9 minutes per side, maintaining 325–350°F; adjust heat as needed. Flip once when the crust is a deep golden brown.
- Use an instant-read thermometer inserted into the thickest part of the chicken: it should read 165°F. If you see juices run clear and the crust is firm, you’re in good shape.
- Transfer chicken to a wire rack set over a baking sheet; avoid paper towels under the chicken—they can trap steam and soften your crust.
- Place the baking sheet in a 200°F oven if you’re repeating batches—this keeps the first pieces hot and crisp while you finish frying.
- Let chicken rest 5 minutes before serving to lock in juices. Honestly, you’ll want to dive right in, but a little patience pays off.
- Pair with coleslaw, mashed potatoes or a tangy pickle salad for a classic Southern spread.
