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.
