Why You’ll Love This Recipe
There’s something undeniably satisfying about biting into a perfectly fried chicken piece with a crunchy, flavorful crust, followed by juicy, tender meat inside. The combination of seasoning, the double-dipping technique, and the frying process creates a crispy skin that holds onto the flavorful spices, giving every bite a perfect balance of textures and tastes. Plus, the method ensures the chicken stays moist and tender, making this recipe a go-to for fried chicken enthusiasts!
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks (bone-in, skin-on)
- 1 cup buttermilk
- 2 teaspoons hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Salt and pepper, to taste
- Vegetable oil, for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Add hot sauce if you like a bit of heat. Let it marinate for at least 1 hour, or overnight if possible, in the fridge to allow the flavors to absorb.
- Prepare the Flour Coating: In a separate shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Coat the Chicken: Remove the chicken from the buttermilk and let any excess drip off. Dredge each piece of chicken in the seasoned flour mixture, making sure each piece is evenly coated. For an extra crispy layer, dip the chicken back into the buttermilk and coat it again in the flour mixture.
- Heat the Oil: In a large skillet or deep fryer, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the outside is golden brown and crispy.
- Drain the Chicken: Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.
Servings and Timing
This recipe serves 4 people, with each person getting 1 chicken thigh and 1 drumstick. The total time to prepare and cook this fried chicken is approximately 1 hour and 30 minutes, including the marinating time.
Variations
- Spicy Fried Chicken: Add more cayenne pepper or include a teaspoon of chili powder to the flour mixture for an extra kick.
- Gluten-Free Fried Chicken: Substitute the all-purpose flour with a gluten-free flour blend.
- Herb-Infused Chicken: Add finely chopped fresh herbs like thyme, rosemary, or parsley to the flour mixture for added flavor.
- Oven-Fried Chicken: For a healthier option, coat the chicken in the flour mixture and bake it on a wire rack in the oven at 400°F for 25-30 minutes until crispy.
Storage/Reheating
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack in the oven at 375°F for 10-15 minutes, or until the skin becomes crispy again. Avoid microwaving, as it can make the crust soggy.
FAQs
1. Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can use chicken breasts, but be sure to adjust the cooking time since chicken breasts cook faster. Be sure the internal temperature reaches 165°F.
2. Can I use regular milk instead of buttermilk?
Buttermilk is recommended for its tangy flavor and ability to tenderize the chicken. However, if you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk.
3. How do I make sure the chicken is crispy?
The key to a crispy crust is double-dipping the chicken: after marinating in buttermilk, dredge it in flour, dip it again in the buttermilk, and coat it one more time in flour.
4. Can I use frozen chicken for this recipe?
It’s best to use fresh chicken, but if you’re using frozen chicken, make sure it is fully thawed and patted dry before marinating.
5. How can I tell when the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption.
6. Can I fry the chicken in a deep fryer?
Yes, a deep fryer can be used. Just make sure the oil reaches the correct temperature of 350°F before frying, and follow the same cooking instructions.
7. How long should I marinate the chicken?
Marinate the chicken for at least 1 hour for the best flavor, but you can marinate it overnight for even more tender, flavorful results.
8. Can I prepare the chicken in advance?
You can marinate the chicken ahead of time and coat it in flour right before frying. Just make sure the chicken stays in the fridge if prepared in advance.
9. Why is my fried chicken not crispy?
There could be several reasons, including frying at too low of a temperature, overcrowding the pan, or not double-dipping the chicken in the flour. Make sure the oil is hot enough (350°F) and avoid overcrowding the frying pan.
10. How do I store fried chicken?
Keep fried chicken in an airtight container in the refrigerator for up to 3 days. For the best results, reheat it in the oven to restore its crispiness.
Conclusion
This fried chicken recipe delivers perfectly crispy, golden skin with tender, juicy meat. Whether you’re making it for a special occasion or simply craving comfort food, this recipe is sure to become a favorite in your kitchen. With the right seasoning, frying technique, and a little patience, you’ll be able to enjoy restaurant-quality fried chicken right at home!
Fried Chicken Recipe for Crunchy Skin and Tender Chicken
This fried chicken recipe delivers an irresistibly crunchy, golden-brown skin with juicy and tender chicken on the inside. A flavorful seasoning mix, along with a secret ingredient for extra crispiness, ensures each bite is bursting with flavor. Perfect for a family dinner or special occasions!
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Deep frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the chicken:
- 4 chicken thighs or drumsticks (bone-in, skin-on)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- Salt and black pepper, to taste
- For the seasoned flour:
- 1 ½ cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder (for extra crispiness)
- Salt and pepper, to taste
- For frying:
- Vegetable oil or peanut oil for deep frying
Instructions
- Marinate the Chicken:
- In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight for the best results.
- Prepare the Coating:
- In a shallow bowl or plate, mix together the flour, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, baking powder, salt, and pepper.
- Coat the Chicken:
- Remove the chicken from the buttermilk marinade. Let any excess liquid drip off and then coat the chicken pieces in the seasoned flour mixture. Press the flour gently onto the chicken to ensure a thick coating.
- Heat the Oil:
- In a large pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). You can test the oil temperature by dropping in a small piece of the flour mixture. If it sizzles and floats, the oil is ready.
- Fry the Chicken:
- Carefully add the chicken to the hot oil, a few pieces at a time to avoid overcrowding. Fry the chicken for about 12-15 minutes, turning occasionally, until the skin is golden brown and crispy and the internal temperature reaches 165°F (75°C). If the skin browns too quickly, reduce the heat slightly.
- Drain and Serve:
- Once fried, remove the chicken from the oil and let it drain on a paper towel-lined plate. Let the chicken rest for a few minutes before serving to ensure the juices stay inside.
Notes
- For extra crispy chicken, double-dip the chicken by dipping it in the buttermilk and flour mixture twice.
- Let the chicken rest after frying to allow the coating to set properly.
