By Toni Oliver - 03/29/2025
Golden and crispy on the outside, juicy and flavorful on the inside, this classic fried chicken is a delicious comfort food that’s easy to make at home.
Marinate the chicken in buttermilk for at least 1 hour or overnight for the best flavor and tenderness.
In a bowl, mix the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Dredge each piece of chicken in the seasoned flour, ensuring an even coating.
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding. Cook each piece for about 12-15 minutes, turning occasionally, until golden brown and crispy.
Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Enjoy your crispy and flavorful homemade fried chicken with your favorite dipping sauces or side dishes.
Achieving the perfect crispy crust starts with a well-seasoned flour coating and the right oil temperature. Using buttermilk helps tenderize the chicken, while a double coating of seasoned flour adds that extra crunch. Maintaining the oil at a consistent 350°F (175°C) prevents the chicken from becoming greasy while ensuring an even golden-brown crust.
While drumsticks and thighs are popular choices due to their juicy texture, you can also use chicken breast or wings. Bone-in chicken tends to retain moisture better, giving you a more flavorful result. If using boneless chicken, adjust the cooking time accordingly to prevent it from drying out.
The rich, crispy texture of fried chicken pairs well with a variety of side dishes. Classic choices include mashed potatoes, coleslaw, cornbread, or mac and cheese. For a lighter option, try a fresh green salad or roasted vegetables. A drizzle of honey or hot sauce can add an extra layer of flavor to your fried chicken experience.
For extra crispy chicken, double-coat the pieces by dipping them in buttermilk and dredging them in flour twice. Also, ensure the oil is at a steady 350°F (175°C) and do not overcrowd the pan, allowing each piece to fry evenly and develop a perfect golden crust.
Use oils with a high smoke point such as peanut, canola, or vegetable oil. These oils maintain stability at high temperatures, preventing the chicken from absorbing excess grease while ensuring a crispy and flavorful coating.
Yes! If you don’t have buttermilk, you can make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for 10 minutes before using. This will help tenderize the chicken similarly to buttermilk.
After frying, place the chicken on a wire rack over a baking sheet instead of paper towels. This prevents steam buildup, keeping the crust crispy. You can also keep it warm in a 200°F (95°C) oven until ready to serve.
Yes! For a healthier version, bake the coated chicken at 400°F (200°C) for 35-40 minutes, flipping halfway. Alternatively, air fry at 375°F (190°C) for 25 minutes. While it won’t be as crispy as deep-fried, it will still have a great crunch and flavor.
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