Classic Fried Chicken Recipe: Crispy, Juicy, and Perfectly Golden

Few dishes are as universally loved and comforting as fried chicken. It’s the kind of meal that brings families together, makes gatherings feel special, and has a timeless appeal. Whether it’s for a casual weeknight dinner, a picnic in the park, or a Sunday meal with loved ones, Classic Fried Chicken is sure to be a crowd-pleaser. Crispy on the outside, juicy on the inside, and full of flavor, there’s nothing quite like the perfect fried chicken.

In this article, we’ll guide you through the steps to make crispy, flavorful fried chicken that’s golden-brown perfection every time. From the secret to a crunchy crust to tips for cooking chicken that’s moist and tender, this recipe is a go-to for anyone craving comfort food at its finest.

Why You’ll Love This Classic Fried Chicken Recipe

• Crispy & Crunchy: The coating forms a deliciously crisp crust that crackles when you bite into it, providing the perfect crunch with every bite.
• Juicy & Tender: The chicken stays juicy on the inside, thanks to a flavorful marinade and careful cooking.
• Simple Ingredients: You don’t need fancy ingredients to make fried chicken; the key lies in the technique and a few pantry staples.
• Crowd-Pleasing: Fried chicken is universally loved, making it the perfect dish for family dinners, picnics, and parties.

Ingredients

For the Marinade:

• 4-6 pieces of bone-in, skin-on chicken (drumsticks, thighs, or a mix)
• 2 cups buttermilk (or whole milk with 1 tablespoon of lemon juice)
• 1 tablespoon hot sauce (optional, for a bit of spice)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon cornstarch (helps achieve extra crispiness)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon baking powder (for extra fluffiness in the coating)

For Frying:

• Vegetable oil (enough to fill the pan about 2 inches deep)

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